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徐呈祥,徐锡增.利用组织培养技术研究枣和酸枣耐盐性[J].中国南方果树,2011,40(2):
利用组织培养技术研究枣和酸枣耐盐性
Studies on Salt Tolerances of Ziziphus jujuba Mill. and Z. spinosa (Bunge) Hu)Using In Vitro Propagation Technology
投稿时间:2011-02-23  修订日期:2011-02-23
DOI:
中文关键词:  枣 酸枣 耐盐性 枣头枝 组织培养 多代转接
英文关键词:Ziziphus jujuba Mill.  Z. spinosa (Bunge)Hu)  salt tolerance  developing shoot  in vitro Propagation  multiple generational transferring-culture
基金项目:江苏省博士后科研计划,中国博士后科学基金
作者单位E-mail
徐呈祥* 肇庆学院生命科学学院 xucx2005@sina.com 
徐锡增 南京林业大学森林资源与环境学院 xuxizeng@njfu.edu.com 
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中文摘要:
      以‘金丝小枣’、‘泗洪大枣’和酸枣枣头枝为试材,研究了基本培养基含0、25、75mmol/L NaCl对它们初代培养、继代培养、生根培养效果的影响及多代转接培养后的耐盐性变化。结果表明,培养基中NaCl含量为25mmol/L对3种试材微茎段组培繁殖效果影响甚微,但NaCl含量达75mmol/L则产生显著抑制作用;抑制作用的主要表现在不同阶段有所不同,总体上对根系生长发育的影响显著大于对地上部分的影响;无论在何种培养阶段,3种试材的耐盐性均为酸枣>金丝小枣>泗洪大枣;随盐胁迫下培养代数增多,3种试材的耐盐性均表现出增强趋势,枣的提升幅度大于酸枣,耐盐性弱的泗洪大枣的提升幅度大于耐性强的金丝小枣。
英文摘要:
      o investigate responses of Chinese date Ziziphus jujuba Mill. and sour date Z. spinosa(Bunge)Hu) to salt stress and influences of multiple generational transferring-culture under salt stress on their salt tolerances, developing shoot segments of two famous cultivars of Chinese date, named ‘Jinsixiaozao’ and ‘Dongzao’, and sour date were used to study the effects of basic medium (MS medium) added 0, 25, 75mmol/L NaCl respectively on their in vitro propagation benifits of primary, proliferating and rooting culture. The results indicated that 25mmol/L NaCl added into MS medium hardly affected on the benefit of in vitro propagation of the three species compaired with control, but 75mmol/L NaCl added into MS medium consulted significant supression, and main performance of the supression varied with in vitro propagation stage. As a whole, root development affected was more significant than that of aerial parts; whether in which phase of culture, salt toletances of the three materials were all as follows: sour date>Jinsixiaozao>Sihongdazao. Furthermore, the experiment also found that salt toletances of the three materials trended to stronger, the increase of Chinese date was greater than that of sour jujube, and the increase of Jisixiaozao was greater than that of Sihongdazao.
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