不同蔗糖浓度对猕猴桃组培苗离体保存的影响  

Effects of different sucrose concentrations on in vitro conservation of kiwifruit

作　　者：高敏霞[1] 赖瑞联[1] 冯新[1] 陈文光[1] 陈义挺[1] GAO Min-xia;LAI Rui-lian;FENGXin;CHEN Wen-guang;CHEN Yi-ting(Fruit Research Institute,Fujian Academy of Agricultural Sciences/Fujian Engineering and Technology Research Center far Deciduous Fruit Trees,Fu^iou,Fujian 350013,China)

机构地区：[1]福建省农业科学院果树研究所/福建省落叶果树工程技术研究中心,福建福州350013

出　　处：《东南园艺》2021年第3期1-5,共5页Southeast Horticulture

基　　金：“十四五”福建省种业创新与产业化工程项目(zycxny2021010-3);福建省属公益类科研院所基本专项(2019R1028-5、2018R1013-8);福建省林业科技推广项目(2019TG20)。

摘　　要：以‘红阳’和‘米良1号’猕猴桃组培苗为材料,研究培养基中添加不同浓度的蔗糖对猕猴桃组培苗保存的影响。结果表明,培养基中添加20 g·L^(-1)的蔗糖,2种猕猴桃离体保存140 d后的成活率最高,分别为87.50%和96.65%,说明适宜浓度的蔗糖有利于延长猕猴桃组培苗的保存;但不同品种间存在一定差异,随着培养时间的延长,‘红阳’猕猴桃组培苗死亡率高于‘米良1号’猕猴桃,要提早转接,更换新的继代培养基。In vitro plantlets of’Hongyang’and’Miliang NO.1’kiwifruit were used as materials to study effects of different sucrose added in the culture medium on in vitro conservation of kiwifruit.The results showed that the survival rate of two kiwifruit cultivars were the highest after 140 days of storage,reaching 87.50%and 96.65%,respectively,when 20 g·L^(-1) sucrose was added.It indicated that the appropriate concentration of sucrose was beneficial to in vitro conservation of Kiwifruit plantlets,but there were some differences among different varieties.With the extension of culture time,the mortality of in vitro plantlets of’Hongyang’kiwifruit was higher than that of’Miliang NO.1’kiwifruit.In vitro plantlets of’Hongyang’kiwifruit should be transferred earlier and replaced with new subculture medium.

关 键 词：猕猴桃 组培苗 蔗糖 离体保存 

分 类 号：S663.4[农业科学—果树学]