降低茄子茎段组培染菌率的初步研究  

Preliminary Studies on Reducing Contamination Rate of Stem Segment Tissue Culture in Eggplant

作　　者：乔军[1] 石瑶[1] 连勇[2] 刘富中[2] 陈钰辉[2] 张映[2] 李素文[1] 王利英[1] 

机构地区：[1]天津科润蔬菜研究所,蔬菜种质创新国家重点实验室,天津300384 [2]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《中国蔬菜》2016年第7期64-67,共4页China Vegetables

基　　金：天津市农业科技成果转化与推广项目(201304020);黄瓜等主要蔬菜商业化育种技术研究与示范项目(2014BAD01B0802);天津市财政项目高端设施茄果类蔬菜新品种示范推广项目

摘　　要：茄子茎段组培容易染菌,为了测试15种灭菌方法的灭菌效果,选取紫圆茄、紫长茄、绿茄3种类型茄子品种,根据染菌率和植株再生成活率判断最佳灭菌方法。结果表明,不同类型茄子适用的灭菌方法不同。紫圆茄茎段适宜的灭菌方法为:2%Na Cl O浸泡10min,再用0.1%Hg Cl2浸泡10min;紫长茄茎段适宜的灭菌方法为:4%Na Cl O浸泡10min,再用0.3%Hg Cl2浸泡10min;绿茄茎段适宜的灭菌方法为:6%Na Cl O浸泡10min,再用0.1%Hg Cl2浸泡10min。绿茄茎段保存试验结果表明,低温保存有利于降低茄子茎段组培染菌率,其中最适保存条件为5℃下保存3d以内,染菌率在20%以下,再生成活率保持在60%左右,可以满足植株再生要求。Eggplant stem segment tissue culture was easy to be contaminated. Three types of eggplant were selected to test the sterilization effects of 15 kinds of sterilization methods. The best sterilization method was judged according to the contamination rate and plant regeneration rate. The result indicated that different eggplant types were applicable to different sterilization methods. Purple round eggplant was suitable for sterilization method Ⅶ,which was soaked for 10 minutes in 2% Na Cl O before soaking for 10 minutes in 0.1% Hg Cl2. Purple long eggplant was suitable for sterilization method Ⅻ,which was soaked for 10 minutes in 4% Na Cl O before soaking for 10 minutes in 0.3% Hg Cl2. Green eggplant was suitable for sterilization method ⅩⅢ,which was soaked 10 minutes in 6% Na Cl O before soaking for 10 minutes in 0.1% Hg Cl2. The green eggplant stem segment storage experiment showed that low temperature storage could reduce contamination rate. The optimum storage condition was under 5 ℃ for 3 days,the contamination rate remained below 20% and regeneration rate was kept in about 60%. All these could meet the requirements of plant regeneration.

关 键 词：茄子 茎段 组培 染菌率 

分 类 号：S641.1[农业科学—蔬菜学]