菊花茎尖玻璃化法超低温保存技术研究  

Study on Cryopreservation of Shoot Tips Fromin vitro Plants of Chrysanthemumby Vitrification Method

作　　者：张艳秋[1] 屈连伟[1] 苏君伟[1] 邢桂梅[1] 鲁娇娇[1] 张晓菲[1] 

机构地区：[1]辽宁省农业科学院花卉研究所,辽宁沈阳110161

出　　处：《北方园艺》2016年第5期128-132,共5页Northern Horticulture

摘　　要：以菊花品种＂神马＂为试材,采用单因素逐级优化试验设计方法,研究了蔗糖浓度、预培养时间、装载时间、玻璃化处理时间、茎尖大小以及冻存时间对茎尖存活率的影响。结果表明：菊花茎尖玻璃化超低温长期保存最佳处理组合为预培养蔗糖浓度0.25mol/L,预培养时间3d,装载处理温度25℃、40min,玻璃化处理温度0℃、60min,菊花茎尖大小1.5~2.0mm。采用此体系保存菊花茎尖180d后,经卸载及恢复培养,存活率可达71.33%。Chrysanthemum ‘Jinba＇was used as test material,and the experiment design of single factor optimization was used to research the effect of sucrose concentration in pre-culture medium,time of pre-culture,loading,exposure of PVS-2,size of shoot tips and the time of frozen on cryopreservation.The results showed that the optimal treatment combination realizing long-period preservation of the shoot tip of Chrysanthemum by vitrification method including：0.25mol/L of sucrose in pre-culture medium,pre-culturing 3days,loading treatment at 25℃for 40 minutes,vitrification process at 0℃for 60 minutes and 1.5-2.0mm of shoot tips.The survival rate of shoot tips preservated for 180 days using this system could reach 71.33%after unloading and recovery training.

关 键 词：菊花 组织培养 茎尖 超低温保存 

分 类 号：S682.11[农业科学—观赏园艺]