Preliminary Study on Vitrification Cryopreservation Technology of Edible Lily Germplasm
Zhang Yuqin 1; 2; Li Xixiang 1; Ma Qing 2; et al.
1Institute of Vegetables and Flowers; Chinese Academy of Agricultural Sciences; Beijing 100081; 2College of Horticulture; Inner Mongolian Agricultural University
Abstract：In order to study conservation technology of lily,the cryopreservation of lily shoot tips by vitrification was studied. The shoot-tips were preculture on MS medium with 0.5 mol·L -1 sucrose for 2 days and then the tip tissue with the size of 2-3 mm was dehyrated with a vitrification solution(100 % PVS 2) for 20 minutes at room temperature. After new vitrification solution was replaced.The materials were plunged into liquid nitrogen. After 48 h,the material was taken off from liquid nitrogen and th...
收稿日期: 2004-02-21
引用本文:
张玉芹;李锡香;马庆;王海平;沈镝;. 食用百合种质的玻璃化法超低温保存技术初探[J]. 中国蔬菜, 2004, 1(4): 11-13.
Zhang Yuqin;;Li Xixiang;Ma Qing;et al.. Preliminary Study on Vitrification Cryopreservation Technology of Edible Lily Germplasm. , 2004, 1(4): 11-13.
