【摘要】 以MS为基本培养基,用地方品种阿城紫皮大蒜茎尖为外植体进行离体培养试验。结果表明,随蔗糖浓度的提高,大蒜试管微鳞茎形成被促进,而鳞茎发生数呈下降趋势;蔗糖浓度在30,60,90g/L时,鳞茎发生数无显著差异,但均与120g/L蔗糖处理下的鳞茎发生数间存在极显著差异;此外,各个处理条件下形成的平均鳞茎直径与鳞茎鲜重间均存在着极显著差异,90g/L处理效果最佳。更多还原

【Abstract】 In vitro experiments were carried out with the famous local garlic varieties Acheng Purple. The results showed that with the increasing of the sucrose concentration, the bulblet formation was accelerated, and the number of bulblet formation was gradually decreased. When the range of sucrose concentration was 30-90g/L, the number difference of bulblet formation was not significant, while significant differences of number between this three sucrose concentration and 120 g/L were found in addition, there were significant differences in the bulblet’s diameter and fresh weight of these treatment, among of which the optimum treatment sucrose concentration was 90 g/L.更多还原