DONG Xiaoying,CHENG Fei,LI Peihuan,et al.Effect of Different Factors on the Formation of Vitrification and Browning in the Anther Culture of Chinese Cabbage[J].Northern Horticulture,2016,40(08):85-89.[doi:10.11937/bfyy.201608024]
白菜小孢子培养中不同因素对玻璃化及褐变形成的影响
- Title:
- Effect of Different Factors on the Formation of Vitrification and Browning in the Anther Culture of Chinese Cabbage
- Keywords:
- Chinese cabbage; anther culture; vitrification; browning
- 文献标志码:
- A
- 摘要:
- 以白菜小孢子为试材，以B5〖KG-*4〗培养基为基本培养基，研究胚状体诱导期、幼苗生长期，添加不同浓度蔗糖、琼脂、2，4-D、6-BA、马铃薯和弱光培养时间对外植体产生玻璃化及褐变的影响。结果表明：在胚状体诱导期，糖浓度较低时和添加2，4-D均可增加玻璃化的发生率。培养3、5、7、9 d的玻璃化率分别为52.00%、37.50%、23.91%和22.92%,褐变率分别为20.00%、14.58%、8.69%和8.33%,3、5、7 d处理间存在极显著差异；较高浓度的糖、琼脂及添加马铃薯对抑制幼苗玻璃化的产生有利；6-BA可明显促进玻璃化的发生，且随浓度的增加，幼苗玻璃化程度明显加重。除弱光培养时间外，其它因素对褐变率的影响均较小。
- Abstract:
- concentrations of sucrose，agar，2,4-D，6-BA，potato and the culture time in weak light on the formation of vitrification and browning at embryo and seedling growth stage.The results showed that the rate of vitrification was increased by adding 2,4-D and lower concentration of sugar to medium at embryo growth stage.At seedling growth stage，the rate of vitrification and browning was inhibited by the longer culture time in natural light，the rate of vitrification was 52.00%，37.50%，23.91% and 22.92% respectively，and the rate of browning was 20.00%，14.58%，8.69% and 8.33% respectively in the culture time of 3，5,7 and 9 days.There was extremely remarkable difference among 3，5 and 7 days；the higher concentrations of sucrose，agar，and potato had inhibition to the formation of vitrification；formation of vitrification was promoted by 6-BA，and the higher concentrations，the higher rate of vitrification.Besides the culture time in weak light，the effect of other factors on the rate of browning was little in all the culture stage.
参考文献/References:
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备注/Memo
第一作者简介：董晓颖（1957-），女，本科，教授，现主要从事园艺植物组织培养等研究工作。E-mail：dxylph@163.com. 责任作者：刘维信（1965-），男，博士，教授，现主要从事蔬菜遗传育种等研究工作。E-mail：liuweixin2006@163.com.