|Table of Contents|

Effects of Different Factors on Vitrification of Strawberry Shoots(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年13期
Page:
131-134
Research Field:
Publishing date:

Info

Title:
Effects of Different Factors on Vitrification of Strawberry Shoots
Author(s):
ZHOU Shu-li1TANG Hao-ru12DAI Li-juan1LUO Xia1
1.College of Horticulture,Sichuan Agricultural University,Ya’an,Sichuan 625014;
2.Institute of Pomology and Olericulture,Sichuan Agricultural University,Chengdu,Sichuan 611130
Keywords:
strawberry shootorthogonal designvitrificationphysiology and biochemistry
PACS:
S 668-4
DOI:
-
Abstract:
Taking ‘Toyonoka’ strawberry bud as explants,by method of orthogonal design,different combinations of 6BA,agar,ammonium ion (ammonium chloride) were added to subculture medium of strawberry,the effects on vitrification of strawberry shoots were studied.Meanwhile,physiological and biochemical indexes between vitrification shoots and normal plantlets were determined and compared.The results showed that there were significant differences in the vitrification rate of shoots among 9 treatments.Analysis of variance showed that 6BA was the most significant impactor on strawberry vitrification,the second was ammonium ion,and agar affected least.The optimum one was 1.0 g/L 6BA+6.0 g/L agar+1 650 mg/L ammonium ion and the vitrification rate only was 26.22%,with higher proliferation ratio.Organization moisture content and membrane permeability of vitrification shoots were higher than normal plantlets,soluble sugar on the contrary.Chlorophyll content of vitrification shoots was significantly lower than normal plantlets,but there had no significant differences of Chla/Chlb between normal plantlets and vitrification shoots.Oxide dismutase (SOD) and catalase (CAT) activity of vitrification shoots were reduced compared with normal plantlets,while peroxidase (POD) activity increased.

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Last Update: 2014-08-08