超低温保存脱除两种马铃薯病毒  

Elimination of Two Potato Virus by Cryopreservation

作　　者：王子成[1] 曲先[1] 薄涛[1] 

机构地区：[1]河南大学生命科学学院植物种质资源与遗传工程实验室,河南开封475004

出　　处：《河南大学学报（自然科学版）》2011年第6期609-614,共6页Journal of Henan University:Natural Science

基　　金：国家自然科学基金项目资助(30900973)

摘　　要：采用超低温保存的方法对马铃薯病毒PVY和PVS进行了脱除研究.结果显示:经过超低温保存后,材料的存活率可达71.6%,比传统的茎尖培养脱毒材料的成活率在52%左右高;超低温保存后PVY病毒脱除率达到83%,比传统脱毒方法脱毒率(62%)和热处理脱毒率(65%)要高,且操作上也较简单;对于马铃薯PVS病毒脱除率在47%左右,而采用茎尖培养病毒的脱除率仅有17%左右.In this study,cryopreservation method was used as a way for potato virus removal.The results showed that shoot-tip survival rate after cryopreservation was 71.6%,which was higher than 52%,the traditional survival rate of shoot-tips culture.In addition,the potato PVY virus removal by cryopreservation is feasible.The virus removal rate by cryopreservation was 83%,which was higher than traditional methods too.For example,shoot-tips culture of virus-free rate was 62% and heat treatment of virus-free rate was 65%.In the same vein,the operation of cryopreservation is relatively simple to shoot-tips culture and heat treatment.For the PVS virus which is difficultly eliminated by traditional methods,the removal rate was 47% and the removal rate of the traditional shoot-tips culture was only about 17%.

关 键 词：马铃薯 茎尖 超低温保存 脱毒 

分 类 号：S632[农业科学—蔬菜学] S325.1[农业科学—园艺学]