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以生姜的脱病毒试管苗在繁殖培养基上培养25d获得的丛生芽为试材,探讨生姜超低温玻璃化法保存的最优程序。结果表明:采用继代培养45d的丛生芽,切取2~3mm,于0.5mol/L蔗糖浓度的MS培养基内预培养2d,60%PVS2室温处理5min,100%PVS2 0℃下处理30min,迅速投入液氮,48h后,37~40℃水浴快速化冻2min,1.2mol/L蔗糖的MS培养液洗涤20min,在MS+0.5mg/L BA+0.1mg/L NAA+0.3mg/L GA3+30g/L蔗糖+7g/L琼脂的培养基上恢复培养的成活率最高,为57.7%。
The optimal procedures for the preservation of ginger by ultra-low temperature vitrification method were explored using the tufted shoots obtained from 25 days of propagation of the ginger virus-free in vitro plantlets on the propagation medium. The results showed that 2 ~ 3 mm cuttings were harvested from the shoots of subcultured 45 days, pre-cultured for 2 days in MS medium with sucrose concentration of 0.5 mol / L, 60% PVS2 for 5 minutes at room temperature and 100% PVS2 for 30 minutes at 0 ° C The cells were treated with liquid nitrogen for 48 h and then rapidly thawed in a water bath at 37-40 ° C. for 2 min. The MS medium containing 1.2 mol / L sucrose was washed for 20 min with MS + 0.5 mg / L BA + 0.1 mg / L NAA + 0.3 mg / L GA3 + 30 g / L sucrose + 7g / L agar culture medium on the highest survival rate of 57.7%.