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.
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)
关键词
草莓
茎尖
组织培养
褐化
Strawberry-
Stemtip
Tissue culture
Browning
