|Table of Contents|

Ginger Vitrification Cryopreservation Technology(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年13期
Page:
123-125
Research Field:
Publishing date:

Info

Title:
Ginger Vitrification Cryopreservation Technology
Author(s):
DU Lai-shun; FENG Jian-jun; LI Xiao-hua; ZHAO Feng-zhi; WU Yong-qing; YU Hong-tao
Agricultural Bueau of Keyouzhongqi Banner，Keyouzhongqi,Inner Mongalia 029400
Keywords:
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PACS:
S 632.5
DOI:
-
Abstract:
Taking buds obtained from the shoot of ginger by vitrification virusfree cuvette plantlet cultured 25 days in medium as material，the optimal vitrification procedure of cryogenic preservation of ginger was explored.The results showed that the shoot were subcultured by 45 days and detached the size of 2~3 mm,shoot was precultured on MS medium with 0.5 mol/L sucrose for 2 days，then it was dehyrated with 60% PVS2 solution for 5 minutes at room temperature，then with 100% PVS2 solution for 30 minutes at 0℃.The materials were plunged into liquid nitrogen.After 48 h，the material was taken off from liquid nitrogen and thawed in 37~40℃ 2 minute，then it was cultivated on MS+6-BA 0.5 mg/L+NAA 0.1 mg/L+GA3 0.3 mg/L+sucrose 30 g/L+agar 7 g/L，the highest survival rate was 57.7%.

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Last Update: 2014-08-02