摘要
为了建立适于树莓茎尖的超低温保存技术程序,试验以树莓茎尖为试材,对树莓玻璃化法超低温保存进行了研究。结果表明适于树莓的超低温保存技术流程是先低温驯化21d,在含0.8mol/L蔗糖的固体培养基预培养4d,再经玻璃化液(PVS2)处理120min后浸入液氮,解冻后茎尖存活率达75%。
In order to explore a simple and efficient procedure of cryopreservation for raspberry,the effects of low temperature acclimation,sucrose preculture,PVS2 treatment time and regeneration condition were studied.The results showed that when the shoot tips excised from in vitro plants cold harden for 21d,precultured with 0.8 mol/L sucrose for 4d,and dehydrated with PVS2 for 120 min before direct plunging into liquid nitrogen,the survival after cryopreservation was 75%.
出处
《辽宁农业职业技术学院学报》
2010年第6期6-8,共3页
Journal of Liaoning Agricultural Technical College
关键词
树莓
玻璃化法
超低温保存
raspberry
vitrifyication
cryopreservation
