影响“达赛莱克特”草莓茎尖培养因素的研究

Study of several factors affecting culture of shoot tip of strawberry ‘Darselect’ in Vitro

以"达赛莱克特"草莓匍匐茎作为外植体,研究MS培养基浓度对初代培养试管苗成活率的影响.结果表明,将MS培养基浓度减半(1/2MS)可有效降低外植体褐化,成活率比MS培养基高,达71.8%,且试管苗生长良好.切取试管苗茎尖研究影响其成活的因素,结果发现茎尖培养的适宜培养基为MS+6-BA 0.5 mg/L+NAA 0.01 mg/L+蔗糖30 g/L;为获得脱毒苗,进行茎尖培养时茎尖以0.3 mm为宜;"达赛莱克特"草莓试管苗在38℃下处理38 d后切取茎尖0.5 mm,既可脱毒又可提高茎尖成活率,是生产脱毒苗的有效方法.

Effect of MS medium strength on survival of shoots in vitro during initial culture- was studied,make the＇ Darselect＇ as material. The results showed that the browning of ex- plants was inhibited and 71.8% of survival rate were obtained in 1/2 strength of MS medi- um. By studying the several factors affecting survival of shoot tips, it was found that MS medium supplemented with 0.5 mg/L BA, 0.01 mg/L NAA and 30 g/L sucrose were suit- able for the culture of shoot tips; shoot tips which were cut to 0.3 mm could used for virus- free culture. Moreover, higher survival rate of shoot tips was observed in the heat treat- ment of 38 ℃ air temperature for 38 days before the shoot tips were cut to 0.05 mm, heat pre-treatment is the efficient way for virus-free culture of strawberry ＇Darselect＇.