Strawberry virus elimination method

Abstract

The invention discloses a method for strawberry virus-removing, comprising the following steps: 1) putting the potted strawberry with virus into the bio-chemical incubator, culturing in the lethal temperature for virus for 2-3 days; 2) stripping the stem tip nascent tissue of smaller than 0.5mm, inoculating which in the culture medium with concentration of MS half-reduced for its growing; 3) transferring the stem tip nascent tissue when its sprout grows to 0.5-1.5cm in height to induced enrichment culture medium for growing; transferring it to biochemical incubator when generates adventitious bud, culturing under the lethal temperature for 30 minutes; 4) putting the sprout mentioned above into tissue culture room for culturing under 28 Deg C for 30 minutes; 5) repeating the steps 2) to 4) for 1-2 times. The method in this invention does not strip large quantity of stem tip and the virus-removing rate is as high as 100%.

Description

technical field [0001] The invention relates to a strawberry devirus method. Background technique [0002] Strawberry has been propagated by asexual reproduction for a long time, and stolons are mainly used in production; due to the infection of various pathogens for many years of planting, the original good varieties degenerate and reduce production. According to the production survey, the main virus diseases that harm strawberry are strawberry mottle virus (Strawberry mottlevirus, SMoV), strawberry mild yellow edge virus (Strawberry mild yellow edge virus, SMYEV), strawberry vein banding virus (Strawberry vein banding virus, SVBV) and strawberry Strawberry crinkle virus (SCV), etc. Since the virus invades the plant, it will form a systemic infection and affect the metabolism of the host plant. Therefore, chemical agents are difficult to prevent and control the virus, which makes the virus spread widely. So far, 80% of strawberry production areas in my country are infected...

AI Technical Summary

Problems solved by technology

When the strawberry returns to the normal growth temperature of about 25°C, the virus will rejuvenate and cannot achieve the detoxification effect

[0007] Stem tip combined with heat treatment method. At present, the stripped shoot tip is usually heat-treated immediately; this method will have a great impact on the growth of the shoot tip, resulting in a decrease in survival rate, generally around 5%.