摘要
以酸樱桃为研究材料,分析了酸樱桃组培过程中产生玻璃化苗的影响因子。结果表明:在影响酸樱桃组织培养苗玻璃化的4种因素中,蔗糖浓度、pH值6、-BA浓度的影响都达到了0.01水平显著,而琼脂浓度的影响不明显;影响程度的强弱次序为蔗糖浓度>pH值>外源6-BA浓度。
Prunus cerasus was selected to study the factors causing vitrification. Tne results indicated that the sucrose concentration, benzyladenine （BA）, and pH had the most significant effect on the vitrification of Prunus cerasus, And the gradation of the effect was sucrose concentration 〉 pH 〉 6- BA. Tne agar concentration had no remarkable effect.
出处
《安徽农业科学》
CAS
北大核心
2007年第1期31-32,51,共3页
Journal of Anhui Agricultural Sciences
基金
吉林省科技厅资助项目(20010224-1)
关键词
正交试验
组织培养
玻璃化
酸樱桃
Orthogonal experiment
Tissue culture
Vitrification
Prunus cerasus
