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Method for improving droplet-vitrification ultralow-temperature preservation effect of early pear stem tips

A technology of ultra-low temperature preservation and vitrification, which is applied to the preservation of plants, botany equipment and methods, applications, etc., and can solve the problems of low survival rate and poor preservation effect

Inactive Publication Date: 2018-11-02
SHANGRAO NORMAL UNIV
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

However, the droplet vitrification method also has problems such as low survival rate and poor preservation effect.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0004] The present invention will be further described in conjunction with following embodiment:

[0005] (1) First processing

[0006] In the ultra-clean workbench, cut the stem tip of early pear and inoculate it in liquid medium 1: MS+0.3-0.5g / L carbon nanotube+0.3-0.5g / L graphene quantum dot+0.3M sucrose, carry out Conventional pre-cultivation;

[0007] (2) The second treatment

[0008] Transfer the shoot tip to liquid medium 2: MS+2M glycerol+0.4M sucrose+0.3-0.5g / L carbon nanotube+0.3-0.5g / L graphene quantum dots for conventional loading;

[0009] (3) The third treatment

[0010] Transfer the shoot tip to liquid medium three: PVS2+0.3-0.5g / L carbon nanotubes+0.3-0.5g / L graphene quantum dots for conventional dehydration;

[0011] (4) The fourth treatment

[0012] Transfer the shoot tip to the aluminum foil strip Liquid medium four: PVS2+0.3-0.5g / L carbon nanotubes+0.3-0.5g / L graphene quantum dots, and store in liquid nitrogen by conventional droplet vitrification meth...

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Abstract

The invention provides a method for improving a droplet-vitrification ultralow-temperature preservation effect of early pear stem tips. The early pear stem tips are treated in sequence by utilizing six types of culture media containing carbon nanotubes and graphene quantum dots, and the survival rate of the frozen stem tips can be remarkably improved. Compared with the prior art, the method has the advantages that the droplet-vitrification ultralow-temperature preservation effect of the early pear stem tips is good, the survival rate is high and the stem tips are easy to regenerate.

Description

Technical field: [0001] The invention relates to a method for improving the ultra-low temperature preservation effect of the plant stem tip droplet vitrification method, specifically a method for improving the ultra-low temperature preservation effect of the early pear stem tip droplet vitrification method. Background technique: [0002] Shangrao Zaoli is an excellent local early-maturing pear germplasm resource in Huating and Tiandun Towns, Shangrao County, Jiangxi Province. There are generally two main varieties of Shangrao Zaoli, namely "Liuyuexue" and "Huangpixiao". Among them, "Liuyuexue" is superior in quality and is the best variety of Shangrao Zaoli. It matures early and has a fine skin. Thin, crisp and tender meat, less core and more juicy, with a sweet taste, it was recommended as a tribute in the Qing Dynasty. Cryopreservation is the product of the combination of in vitro preservation and cryobiology, and refers to a set of biological techniques for preserving ge...

Claims

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Application Information

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IPC IPC(8): A01N3/00
CPCA01N3/00
Inventor 尹明华洪森荣叶思雨
Owner SHANGRAO NORMAL UNIV
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