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Position: Home > Articles > Comparison of Four Methods for Apple Shoot Tips in Vitro Freezing Acta Horticulturae Sinica 2003,30 (6) 719-721

苹果离体茎尖超低温保存方法的比较

作  者:
赵艳华;周锡明;吴永杰
单  位:
河北省农林科学院昌黎果树研究所
关键词:
苹果;超低温;方法
摘  要:
以苹果离体茎尖为试材,对4种超低温保存方法(两步降温法、玻璃化法、包埋干燥法和小滴冰冻法)从操作程序、存活率、再生率及恢复生长速度等方面进行比较,确定包埋干燥法为最佳保存方法。
译  名:
Comparison of Four Methods for Apple Shoot Tips in Vitro Freezing
作  者:
Zhao Yanhua, Zhou Ximing, and Wu Yongjie ( Changli Institute of Pomology, Hebei Academy of Agricultural and Forestry Sciences , Changli 066600, China)
关键词:
Apple; Cryopreservation; Method
摘  要:
In this paper, we compared four techniques (two-step freezing, vitrification, encapsulation, droplet) for freezing apple shoot tips in vitro and concluded that encapsulation was the best method in considering operation protocol, survive rate, regeneration rate and regrowth speed.

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