【摘要】 影响马铃薯叶肉原生质体褐化的主要因素是6-BA和基因型,还有NAA等其它因素。在相同浓度的6-BA下,同一材料的原生质体褐化率在NAA1 2mg/L时最高,在0 8和1 0mg/L时相近。在相同NAA浓度下,6-BA浓度越高,同一材料的原生质体越容易褐化。原生质体褐化率与基因型也有关。在相同的NAA和6-BA浓度配比下,6个材料的原生质体褐化难易顺序是CW-2-3>CW-1-4>CW-2-7,A-1>82-75>2-10,二倍体野生种的原生质体比双单倍体品系的更容易发生褐化。AgNO3可抑制马铃薯叶肉原生质体的褐化,从而提高细胞分裂频率。在本试验中,0 6mg/LAgNO3抑制效果最好,原生质体分裂频率最高。更多还原

【Abstract】 The major factors influencing the browning of potato mesophyll protoplasts were 6-BA,genotypes and NAA.With the same concentration of 6-BA,the browning rates of potato mesophyll protoplsts showed little difference in the same species or strains with NAA 0.8,1.0 mg/L and were highest with NAA 1.2 mg/L.With the same concentration of NAA,the browning rates became higher in the same species or strains with the increase of 6-BA concentration.AgNO3 could resist the browning of potato mesophyll protoplasts,so it could improve their division frequencies.In this research,0.6 mg/L AgNO3 was the best to resist the browning and to get the highest division frequencies of protoplasts.In the same concentration of NAA and 6-BA,the browning order of genotypes was CW-2-3>CW-1-4>CW-2-7,A-1>82-75>2-10.It was more difficult to divide for the diploid wild species’ protoplasts than for the dihaploids’.更多还原