【作者】 赵艳华； 陈霜莹； 吴永杰； 常永健； 章德明；

【Author】 Zhao Yanhua, Chen Shuangying, Wu Yongjie, Chang Yongjian, and Zhang Deming (Changli Institute for Pomology, Hebei Academy of Agricultural and Forestry Sciences, Hebei Changli 066600)

【机构】 河北省农林科学院昌黎果树研究所；

【摘要】 选用苹果品种(Malus pumila Mill cvs)5种和八棱海棠(Malus prunifolia Borkh),继代培养 70天后经过3周的低温锻炼(5℃、6h／d光照),剥取茎尖于含有0．7M蔗糖的MS固体培养基上预培养1天(5℃、6h／d光照),用玻璃化液(50％蔗糖+50％甘油)处理80分钟,直接投入液氮,化冻后再培养,各供试材料的存活率均可稳定在60％左右,一个月后可形成丛状芽。更多还原

【Abstract】 In vitro-grown shoot tips of virus-free apples were successfully cryopreserved by vitrification. Factors affecting shoot formation of cryopreservation by vitrification were studied. It showed that components and treating time of vitrification solution, duration of preculture, and physiological status of material all affected the shoot formation. Five species of apple (Malus pumila Mill. cvs. ) and Balenghaitang (Malus micromalus Borkh) were tested. After 70 days subculturing and 3-week hardening (5℃,6h/d photoperiod), shoot tips were excised from hardened plantlets and precultured on MS solidified medium supplemented with 0. 7M sucrose for 1 day (5℃, 6h/d photoperiod). After exposured to vitrification solution for 80min, shoot tips were directly plunged into LN. The average rate of shoot formation maintained about 60% after rapid warming. Plantlets could be obtained in one month.更多还原