桃离体茎尖的超低温保存及植株再生

园艺学报 ›› 2006, Vol. 33 ›› Issue (5): 1042-1044.

桃离体茎尖的超低温保存及植株再生

赵艳华;吴雅琴

(河北省农林科学院昌黎果树研究所, 河北昌黎066600)

收稿日期:2005-10-14 修回日期:2005-12-13 出版日期:2006-10-25 发布日期:2006-10-25

Cryopreservation of Shoot Tips from Peach and Its Regeneration

Zhao Yanhua;Wu Yaqin

(Changli Institute of Pomology, Hebei Academy of Agricultural and Forestry Sciences, Changli, Hebei 066600, China)

Received:2005-10-14 Revised:2005-12-13 Online:2006-10-25 Published:2006-10-25

摘要/Abstract

摘要：

以简单玻璃化法为基本方法, 研究了影响桃离体茎尖超低温保存后存活率的因子———低温驯化时间、蔗糖预培养时间、玻璃化液处理时间及化冻后植株再生条件; 建立了较为适宜的超低温保存技术程序———选择继代培养30 d的试管材料, 5℃低温驯化3～4周, 在含017 mol/L蔗糖的固体培养基预培养2 d, 再经玻璃化液PVS3处理100 min后浸入液氮, 化冻后茎尖存活率可达60%以上。

关键词: 桃, 离体茎尖, 超低温保存

Abstract: The current paper studied factors that effected the cryop reservation of peach in vitro shoot tips. By using simple vitrification technique, factors like, cold hardening, sucrose p reculture and PVS3 treatment time and regeneration condition were all tested and a suitable p rocedure was established at last. The results showed that when shoot tip swere excised from healthy in vitro plants of peach cultivars, which had been subcultured for 30 days and followed by 5℃ cold hardening for 3 - 4 weeks, precultured with 0.7 mol/L sucrose for two days, and dehydrated with PVS3 for 100 min before direct plunging into liquid nitrogen, the survival after cryop reservation was higher than 60%.

Key words: Peach, Shoot tip, Cryopreservation

中图分类号:

S 662.1

赵艳华;吴雅琴. 桃离体茎尖的超低温保存及植株再生[J]. 园艺学报, 2006, 33(5): 1042-1044.

Zhao Yanhua;Wu Yaqin. Cryopreservation of Shoot Tips from Peach and Its Regeneration[J]. ACTA HORTICULTURAE SINICA, 2006, 33(5): 1042-1044.

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