クワ培養茎頂の液体窒素保存法

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タイトル別名
  • Establishment of the cryopreservation procedure of mulberry shoot tips from in vitro-grown shoot.
  • クワ バイヨウ ケイチョウ ノ エキタイ チッソ ホゾンホウ
  • 培養したクワ茎頂の液体窒素保存法の確立に関する研究第2報

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抄録

The cryopreservation procedure of mulberry (Morus bombycis (cv. ‘Kenmochi’)) shoot tips excised from in vitro-grown shoot was developed. The appropriate procedure was shown as follows: The in vitro-grown shoots were hardened at 2.5-5°C for 20-40 days. The shoot tips excised from the in vitro-grown shoots were dipped in 0.5-0.75M sorbitol for one night. The two step procedure involved cooling at a rate of 0.5°C/min to -42°C and subsequent immersion into liquid nitrogen (LN2). Following rapid thawing (in water at 37°C, 2min), regrowth as detected by organized apical growth occurred on a modified Murashige and Skoog medium (NH4NO3 825mg/l) with BA at 1.0mg/l. A combination of 5-10% dimetylsulfoxide (DMSO) and 0.2-0.5M sorbitol was the most successful cryoprotectant. The rates of survival and shoot formation by this method were 76.4±6.6% and 48.7±7.1%, respectively.

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