园艺学报 ›› 2005, Vol. 32 ›› Issue (02): 298-300.

• 研究报告 • 上一篇    下一篇



  1. (北京市农林科学院林业果树研究所, 北京100093)
  • 收稿日期:2004-03-19 修回日期:2004-05-08 出版日期:2005-04-25 发布日期:2005-04-25

Preservation of in Vitro Grown Shoot of Cherry Germplasm

Niu Aiguo;Zhang Kaichun;Zhang Xiaoming;Yan Guohua;Li Wensheng;Jiang Lijie   

  1. ( Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China)
  • Received:2004-03-19 Revised:2004-05-08 Online:2005-04-25 Published:2005-04-25

摘要: 采用组织培养方法, 以樱桃7个品种试管苗为试材, 研究了樱桃离体保存方法。结果表明, 在室温光培养条件下, 培养基中添加甘露醇10 g·L-1 , 试管苗可保存6个月; 在低温暗培养条件下, 试管苗生长明显受到抑制, 保存期可延长到14个月; 低温暗培养结合培养基添加甘露醇10 g·L -1 , 能使保存期延长至16个月, 继代后成活率达52%~98%。部分品种可延长至20个月, ‘对樱’和‘Gisela 5’继代后成活率分别为45%和58%。

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