马哈利樱桃离体茎尖超低温保存的研究

Cryopreservation of in Vitro Culture Shoot Tips of Prunus mahaleb

用玻璃化法超低温保存马哈利樱桃; 切取经5 ℃低温驯化30 d 的离体茎尖置于固体培养基(MS+0 .7 mol/L 蔗糖) 预培养24 h , 在含1 mL50% 甘油+ 50 % 蔗糖的保护液中处理80 min 后浸入液氮。25 ℃水浴快速化冻2 min, 然后接种到标准培养基上。21 d 后调查, 茎尖存活率达84.6% 。

The shoot tips of in vitro cultured Prunus mahaleb were successfully cryopreserved.The shoot tips were excised from the plantlets hardened at 5℃ for 30 days,precultured on MS medium with 0.7mol/L sucrose for 24 hours and pretreated in PVS 3(50% glycerol+50% sucrose)for 80min before immersion into liquid nitrogen directly.After thawed at 25℃ for 2min,shoot tips were transfered onto standard medium for regrowth.The survival rate of the shoot tips reached 84.6%,after 21d regrowth.