关键词: 樱桃, 种质, 试管保存

Abstract: An in vitro preservation method of cherry germp lasm was established. Seven varieties from different specieswere used asmaterials. Shootswith two buds cut from in vitro subculture plantlets were planted in F14 medium supplemented with 10 g·L ^{- 1} mannitol, then cultured either at room temperature with illumination, or at 5℃ in darkness. Survival rate, regeneration rate, average stem length and propagation ratio of reactivated cultures after preservation under different temperature and illumination treatmentwere investigated.
The result showed that shoots could survive for six months under room temperature with illumination, and for 16 months at 5℃ in darkness. The survival rate of reactivated cultures after p reservation for 16 mouths at 5℃
in darkness are 52% to 98%. Some varieties could survive for 20 months at 5℃ in darkness, the survival rate of‘Duiying’and ‘Gisela 5’are 45% and 58%.

Key words: Cherry, Germplasm, In vitro preservation