大蒜茎尖培养脱毒及增产效果的研究

VIRUS ELIMINATION OF GARLIC (Allium sativum L.) BY SHOOT-TIP CULTURE AND IT'S EFFECT ON YIELD IMPROVEMENT

采用山东栽培的6个大蒜品种进行茎尖培养脱毒。结果表明,最佳诱芽培养基为B_5+BA3mg/L+NAA0.1mg/L+Ad30mg/L+KT0.5mg/L,最佳诱根培养基为1/2 B_5+BA0.01mg/L+NAA0.05mg/L。脱毒大蒜的蒜薹比对照增产58～175％,蒜头增产23～114％。本文还对影响茎尖培养成苗的因素,鳞茎热处理后茎尖培养的脱毒效果,脱毒大蒜无性世代的产量增长及脱毒大蒜增产的生产学基础进行了讨论。

The results of virus elimination by shoot-tip culture of six garlic cultivars commonly grown in Shandong proved that the best medium for shooting was B_5+BA 3mg/L+NAA 0.1mg/L+Ad 30 mg/L+KT 0.5mg/L and thta for rooting was B_5+BA0.01mg/L+NAA0.05mg/L. In comparison with the virus-infected plants, the virus-free plants produced sprouts more by 58—175％ and bulbs more by 23—114％, in weight. Factors influencing shoot development and proliferation, effect of culture with shoot tips from heat-treated bulbs on virus elimination, yield increase of virus-free garlic plants from different asexual generations, and the biological basis for yield increasing of virus-free garlic plants are discussed.