茎尖组织培养提高荔浦芋产量和品质的应用效果  

Application Effect of Improvement of Li Pu Taro' Yield and Quality by Stem Tip Tissue Culture

作　　者：邱祖杨 

机构地区：[1]广西荔浦县农业局,桂林546600

出　　处：《长江蔬菜》2015年第22期97-99,共3页Journal of Changjiang Vegetables

摘　　要：荔浦芋是荔浦县名特优传统产品,种植已有340多a的历史。1998年以来,荔浦县精心挑选在品质、形状等各项指标最符合荔浦芋特征的种芋进行茎尖组织培养,保持了荔浦芋原有的品味,提高了荔浦芋的生长势、抗病性、产量和品质,品种优势保持3-4 a。Li Pu Taro is the famous traditional products in lipu county, with 340 years of planting history. Since 1998, lipu county carefully selected for the stem tip tissue culture by the indicators of quality, taro shape accords with the characteristics of lipu taro, finally kept the original taste of lipu taro, enhanced the growth potential, disease resistance,yield and quality of lipu taro. Variety advantage could maintain 3 to 4 years.

关 键 词：荔浦芋 茎尖组织培养 繁育体系 

分 类 号：S632.3[农业科学—蔬菜学] Q813.12[农业科学—园艺学]