https://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
https://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner3.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner4.jpg|#|灵芝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
https://www.ahs.ac.cn/images/0513-353X/images/top-banner7.jpg|#|蝴蝶兰
https://www.ahs.ac.cn/images/0513-353X/images/top-banner8.jpg|#|樱桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner9.jpg|#|观赏荷花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner10.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner11.jpg|#|月季
https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

园艺学报 ›› 2001, Vol. 28 ›› Issue (1): 62-64.

• 研究报告 • 上一篇    下一篇

‘品丽珠’葡萄离体茎尖超低温保存的研究

赵艳华;吴永杰   

  1. (河北省农林科学院昌黎果树研究所, 昌黎066600)
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2001-02-25 发布日期:2001-02-25

Study on Cryopreservation of in Vitro Cultured Cabernet France Shoot Tips

Zhao Yanhua and Wu Yongjie
  

  1. (Changli Institute of Pomology , Hebei Acadimic of Agriculture and Forestry Sciences Institute , Changli 066600)
  • Received:1900-01-01 Revised:1900-01-01 Online:2001-02-25 Published:2001-02-25

摘要: 研究了包埋干燥法超低温保存‘品丽珠’葡萄离体茎尖的影响因素———芽的位置、干燥时间、预冰冻温度及材料生理状态。选继代培养4 个月以上的侧芽, 蔗糖预培养3 d、干燥5 h , 两步降温和直接在MS 培养基上培养, 存活率达40 %。

关键词: 葡萄, 茎尖, 超低温

Abstract: Bud location , dehydration , prefreezing and subculture time were studied on grapevine Cabernet France shoot tip cryopreservation by the encapsulation-dehydration process. Best result (40 %) was obtained in the following
procedare : 70 select lateral buds after four months’subculture as explants , preculture them for 3 days , dehdrate for five hours then cool them in two steps and finally subculture them on standard culture medium.

Key words: Grape, Cryopreservation, Shoot tips

中图分类号: