草莓茎尖组织培养防褐化技术优化研究  

Study on technical optimization of preventing browning for strawberry in stem-tip culture

作　　者：付崇毅[1] 姜伟[1] 郝利清 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 [2]内蒙古商都县林业工作站,内蒙古商都013450

出　　处：《北方农业学报》2016年第3期33-36,共4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：以草莓茎尖为试验材料,研究了不同维生素(VC)溶液浓度及处理时间对草莓茎尖抗褐化效果的影响,培养基中添加抗氧化剂或吸附剂对草莓茎尖抗褐化效果的影响。结果表明:采用VC溶液对草莓顶芽进行浸泡预处理,最适宜浓度为300 mg/L,最适宜浸泡时间为12 min。VC溶液浸泡预处理后在培养基中添加1.5 g/L PVP对草莓茎尖褐化的发生抑制效果最好,茎尖愈伤组织萌发率达到100%。In order to study- the effect of different immersion concentration and time of Vc, adding antioxidant and adsorbentin medium on preventing browning for strawberry in stem-tip culture, the strawbmfy stem tips were selected. The resuhsshowed that the browning can be controlled by soaking the strawbmfy terminal bud in 300 mg/L Vc solution for 12 rain. Atthe same time, the inhibition effect of PVP added in the medium with 1.5 g/L on the browning of strawberry stem tip was thebest, and the germination rate of the callus was 100% for strawberry terminal bud.

关 键 词：草莓 茎尖 组织培养 褐化 

分 类 号：S668.4[农业科学—果树学]