热处理对大葱茎尖脱毒效果的影响

Effect of meristem tip virus-free in the Welsh Onion

利用章丘大葱茎尖进行脱毒效果研究。结果表明,当茎尖大小为0.15￣0.3mm或茎尖大小为0.3￣0.5mm,75℃高温处理10min后,脱毒率均达100%。细胞学观察结果表明,该途径能保持遗传稳定性。

The results of virus-free by meristem tip culture of Welsh Onion,when the meristem tips′size was 0.15-0.3 mm or 0.3-0.5 mm which were thermo-treated for ten minutes, and the resultes showed that the rate of virus-free was 100%. Cytology analysis showed that this way can maintain the genetic stability of material well.