草莓茎尖组织培养防褐化及玻璃化研究  

Study on preventing browning and vitrification for strawberry in stem-tip culture

作　　者：付崇毅[1] 姜伟[1] 王建国[1] 杜金伟[1] 

机构地区：[1]内蒙古农牧业科学院,内蒙古呼和浩特010031

出　　处：《北方农业学报》2016年第1期46-51,共6页Journal of Northern Agriculture

基　　金：内蒙古农牧业创新基金(2013CXJJN09);内蒙古农牧业科学院青年基金(2015QNJJN01)

摘　　要：以草莓茎尖和分化形成的不定芽为试验材料,研究了不同防褐化措施对草莓茎尖愈伤诱导及抗褐化效果的影响,继代培养中逐代降低6-BA浓度对不定芽增殖及玻璃化的影响。结果表明:草莓茎尖诱导培养基6-BA最适宜浓度为1.5 mg/L,在诱导培养基中添加50 mg/L Vc可显著降低茎尖褐化率,黑暗预处理对防止草莓茎尖褐化效果不显著。在草莓组培苗继代培养基质中逐代降低6-BA浓度,可抑制草莓组培苗玻璃化。in order to study the effect of different measures on preventing browning and vitrification for strawberry in stem-tip culture, the strawberry stem tip and adventitious buds were selected. The results showed that the best concentration of 6-BA was 1.5 mg/L in induction medium. The browning rate of stem tip was significantly reduced by adding vitamin C with 50 mg/L in induction medium. The effect of darkness pretreatment on browning of strawberry stem tip in vitro was not significant. In subculture, the vitrification ratio of adventitious buds was decreased with reducing the concentration of 6-BA subculture by subculture.

关 键 词：草莓 组织培养 褐化 玻璃化 

分 类 号：S668.4[农业科学—果树学]