大蒜茎尖玻璃化法超低温保存技术研究

园艺学报 ›› 2005, Vol. 32 ›› Issue (3): 507-509.

大蒜茎尖玻璃化法超低温保存技术研究

王艳军^{1, 2};李锡香¹;向长萍²;沈　镝¹;宋江萍¹

(¹ 中国农业科学院蔬菜花卉研究所, 北京100081; ² 华中农业大学园艺林学学院, 武汉430070)

收稿日期:2004-06-16 修回日期:2005-01-24 出版日期:2005-06-25 发布日期:2005-06-25

Studies on Cryopreservation Technology of Shoot-tips of Garlic by Vitrif ication

Wang Yanjun^{1, 2};Li Xixiang¹;Xiang Changping²;Shen Di¹;Song Jiangping¹

(¹ Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China; ²Horticulture and Forest College, Huazhong Agricultural University, Wuhan 430070, China)

Received:2004-06-16 Revised:2005-01-24 Online:2005-06-25 Published:2005-06-25

摘要/Abstract

摘要： 用山东‘苍山大蒜’进行了茎尖玻璃化法超低温保存技术的研究。5～8 mm大蒜茎尖在MS +
0.7 mol/L蔗糖的固体培养基上预培养7 d, 切取3.0～3.5 mm的茎尖, 在20℃下经60% PVS2 处理60 min,再于0℃下用PVS2 处理5～60 min后, 换适量新鲜PVS2 , 浸入液氮。保存2 d或1个月后取出, 在37℃水浴中解冻2 min, 用MS + 1.2 mol/L蔗糖液体培养基洗涤2次, 每次10 min, 经过恢复培养, 茎尖成活率最高可达到100%。

关键词: 大蒜, 茎尖培养, 液氮, 玻璃化法, 超低温保存

Abstract: Studies on cryopreservation technology of shoot-tip s of garlic by vitrification were conducted with ‘Cangshan Garlic’. The garlic shoot-tip s of 5 - 8 mm in length were pre-cultured on MS medium with 0.7 mol/L sucrose for 7 days. Then the excised shoot-tips of 3.0 - 3.5 mm were pre-treated with 60% PVS2
at 20℃ for 60 min, and treated with PVS2 at 0℃ for 5 - 60 min before being immersed in liquid nitrogen directly. After rapidly thawing in a water bath at 37℃ for 2 min, the shoot-tip s were washed twice with MS +1.2 mol/L sucrose solution for 10 min each time and then transferred onto MS medium for recovery growth. The highest survival rate of the garlic shoot-tips reached 100%.

Key words: Garlic, Shoot-tip culture, Liquid nitrogen, Vitrification, Cryopreservation

中图分类号:

S 633.4

王艳军;;李锡香;向长萍;沈　镝;宋江萍. 大蒜茎尖玻璃化法超低温保存技术研究[J]. 园艺学报, 2005, 32(3): 507-509.

Wang Yanjun;;Li Xixiang;Xiang Changping;Shen Di;Song Jiangping. Studies on Cryopreservation Technology of Shoot-tips of Garlic by Vitrif ication[J]. ACTA HORTICULTURAE SINICA, 2005, 32(3): 507-509.

[1]	卞诗村, 陆雅妮, 许吴俊, 陈伯清, 王广龙, 熊爱生. 大蒜生物钟基因AsRVE1和AsRVE2及其在渗透胁迫下的表达分析[J]. 园艺学报, 2021, 48(9): 1706-1716.
[2]	赵青, 都真真, 李锡香, 宋江萍, 张晓辉, 阳文龙, 贾会霞, 王海平. 利用SSRseq分子标记的大蒜种质资源遗传多样性研究[J]. 园艺学报, 2021, 48(7): 1397-1408.
[3]	刘卓雅, 刘秀慧, 贾会霞, 宋江萍, 李锡香, 赵丹琦, 张晓辉, 阳文龙, 王海平. 大蒜鳞芽形成和发育过程的解剖学观察[J]. 园艺学报, 2021, 48(7): 1409-1417.
[4]	宋江萍, 李锡香, 沈镝, 邱杨, 张晓辉, 王海平. 大蒜新品种‘中蒜1号’[J]. 园艺学报, 2021, 48(7): 1433-1434.
[5]	田洁, 边海燕, 铁原毓. 大蒜果聚糖合成相关基因As6G-FFT的克隆及表达分析[J]. 园艺学报, 2021, 48(12): 2403-2413.
[6]	徐墨航2，张冰伟2，娄虎1，刘学1，徐启江1,*. 分蘖洋葱与大蒜间作对大蒜开花的化感作用[J]. 园艺学报, 2019, 46(3): 464-472.
[7]	董玉惠1，王立霞1，顾启玉1，刘中良2，孙秀东1，刘世琦1,*. 利用转录组测序分析外源GA3解除大蒜气生鳞茎休眠相关基因[J]. 园艺学报, 2019, 46(12): 2335-2346.
[8]	刘宏久1，温艳斌1，刘晓雪1，赵勇强1，黄彩萍2，程智慧1,*. 大蒜分子生物学研究进展[J]. 园艺学报, 2018, 45(9): 1778-1790.
[9]	徐熔1，任洪杰2，王海竹1，娄虎1，徐启江1,. 大蒜MADS-box基因AsPI*的克隆及表达分析[J]. 园艺学报, 2017, 44(1): 69-79.
[10]	李贺，孙亚丽，刘世琦，郭会平，连海峰，于新会，史庆华. 增施钙对镉胁迫下大蒜生理特性及品质的影响[J]. 园艺学报, 2015, 42(2): 377-385.
[11]	闫伟明1，孟焕文1，钟杨权威2，程智慧1,*. 紫皮大蒜鳞茎外皮花青苷生物合成影响因素和相关酶的研究[J]. 园艺学报, 2014, 41(2): 285-292.
[12]	靳志勇, 王硕硕, 刘娜, 巩彪, 刘世琦, 史庆华. 不同补光时间和方式对设施大蒜鳞茎膨大和品质的影响[J]. 园艺学报, 2014, 41(12): 2411-2418.
[13]	姜守阳, 丁玉梅, 仲莎, 成晓静, 韩曙, 陈丽芝, 杨正安. 大蒜开花变异新品种‘紫星’[J]. 园艺学报, 2014, 41(12): 2549-2550.
[14]	李晓敏, 程智慧, 孟焕文. ‘改良蒜’抗紫斑病变异株系的离体筛选[J]. 园艺学报, 2014, 41(1): 99-106.
[15]	李贺，刘世琦*，王越，刘景凯，冯磊，陈祥伟 . 钙对水培大蒜光合特性和品质的影响[J]. 园艺学报, 2013, 40(6): 1169-.