次氯酸钠对葡萄叶片组培褐变率的影响  

Effect of Sodium Hypochlorite on the Browning Rate in Leaf Tissue Culture of Grape

作　　者：温鹏飞[1] 王蓓[1] 张建成[1] 牛铁泉[1] 仓国营[1] 邢延富[1] 

机构地区：[1]山西农业大学园艺学院,山西太谷030801

出　　处：《山西农业科学》2012年第6期571-574,共4页Journal of Shanxi Agricultural Sciences

基　　金：国家自然科学基金项目(30800740);山西省高等学校优秀青年学术带头人资助计划项目(2009001)

摘　　要：以美乐葡萄(Vitis vinifera L.Merlot)叶片为试材,研究了次氯酸钠灭菌时间和浓度对褐变率的影响。结果表明,当灭菌时间为30,60 s,次氯酸钠浓度为1%,2%和3%时,褐变率分别为84%,52%,62%和73%,51%,82%;当灭菌时间为90 s时,次氯酸钠在一定浓度范围内,褐变率均在70%左右。综合分析得出,最优次氯酸钠灭菌浓度为2%,灭菌时间为30～60 s。In this paper, the leaves of grape （Vitis vinifera L. Merlot） were used as materials, anal the effect of sodium hyp^hlorite on the browning rate in leaf tissue culture was studied. The results showed that when the sterilization time 30 s or 60 s, the concentration were 1%, 2% and 3%, the browning rate were 84%, 52% 62% and 73%, 51%, 82%, respectively. When the sterilization time was 90 s, the browning rate was about 70%. The optimal concentration and sterilization time was 2% and 30 - 60 s, respectively.

关 键 词：葡萄叶片 灭菌 组培 褐变率 

分 类 号：S663.1[农业科学—果树学]