冻结保存液对软枣猕猴桃腋芽冻结保存的影响(英文)  

Effect of Freezing Solution on Cryopreservation of Lateral Buds of Wild Tara Vine (Actinidia argutd)

作　　者：刘永立[1] 毕静华[1] 陈力耕[1] 原田隆[2] 

机构地区：[1]浙江大学园艺系,浙江杭州310029 [2]北海道大学农学部

出　　处：《果树学报》2003年第4期266-269,共4页Journal of Fruit Science

摘　　要：于12月取材的软枣猕猴桃侧芽通过酒精和次氯酸钠灭菌以后,以此为试材探讨了冻结保存液的组成、温度和浸泡时间对其冻结保存的影响。结果表明:最适的DMSO的浓度为15％,最适的浸泡温度为0℃。在侧芽预冷到-30℃后,再投入到液氮中,解冻后的生存率在含有甘油8 mol/L和11.5 mol/L区最高。用甘油预处理的实验结果表明:在处理浓度较高时可以获得较高的生存率。然而,在甘油预浸后,再用冻结保存液处理的最佳时间为小于1h。Lateral buds of tara vine (Actinidia arguta Planch.) were collected in late December and surface-sterilized with ethanol, followed by sodium hypochlorite solution. Effects of the situation of freezing solution in different composition, temperature and immersing duration were investigated. The optimum concentration of DMSO for cryopreservation of the buds was 15% , and the optimum temperature of freezing solution was 0℃. The buds immersed in liquid nitrogen after pre-freezing of freezing to -30℃ showed the highest survival rates at high concentrations (8 mol/L and 11.5 mol/L) of glycerol. The buds loaded with glycerol before immersing in freezing solution gave the highest survival rate with a loading solution containing higher concentrations of glycerol. The highest survival rates were obtained with lateral buds immersed in the freezing solution for 0, 0.5 and 1 hours.

关 键 词：冻结保存 软枣猕猴桃 二甲基亚砜 甘油 

分 类 号：S663.4[农业科学—果树学]