DU Lai-shun,FENG Jian-jun,LI Xiao-hua,et al.Ginger Vitrification Cryopreservation Technology[J].Northern Horticulture,2014,38(13):123-125.
生姜玻璃化法超低温保存技术
- Title:
- Ginger Vitrification Cryopreservation Technology
- 文章编号:
- 1001-0009（2014）13-0123-03
- 分类号:
- S 632.5
- 文献标志码:
- A
- 摘要:
- 以生姜的脱病毒试管苗在繁殖培养基上培养25 d获得的丛生芽为试材，探讨生姜超低温玻璃化法保存〖JP2〗的最优程序。结果表明：采用继代培养45 d的丛生芽，切取2~3 mm，于0.5 mol/L蔗糖浓度的MS培养基内预培养2 d，60% PVS2室温处理5 min，100% PVS2 0℃下处理30 min，迅速投入液氮，48 h后，37~40℃水浴快速化冻2 min，1.2 mol/L蔗糖的 MS 培养液洗涤 20 min，在MS+0.5 mg/L BA+0.1 mg/L NAA+0.3 mg/L GA3+30 g/L蔗糖+7 g/L琼脂的培养基上恢复培养的成活率最高，为57.7%。
- Abstract:
- Taking buds obtained from the shoot of ginger by vitrification virusfree 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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备注/Memo
第一作者简介：杜来顺（1959-），男，中级农艺师，现主要从事农业技术推广等工作。E-mail：535356233@qq.com.