Method for ultra-low temperature preservation of garlic callus and ultra-low temperature preservation equipment

A technology for cryopreservation and callus, which is applied in horticultural methods, plant preservation, gardening tools/equipment, etc. It can solve the problem that there is no method for cryopreservation of garlic callus, the in vitro regeneration system of garlic has little adaptability, No problems such as garlic callus have been seen, which saves time and effort, saves costs, simplifies ultra-low temperature storage steps, and reduces material pollution.

Pending Publication Date: 2020-07-10
INST OF VEGETABLE & FLOWERS CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] (1) There is no report on garlic callus, and there is no reference method
[0008] (2) In the prior art, the survival rate of other garlic tissues after cryopreservation is not high
[0009] (3) In the prior art, the recovery rate of other tissues of garlic is relatively slow.
[0011] (1) There is no m

Method used

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  • Method for ultra-low temperature preservation of garlic callus and ultra-low temperature preservation equipment
  • Method for ultra-low temperature preservation of garlic callus and ultra-low temperature preservation equipment
  • Method for ultra-low temperature preservation of garlic callus and ultra-low temperature preservation equipment

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Embodiment

[0085] The method for the cryopreservation of garlic callus that the embodiment of the present invention provides comprises:

[0086] Step S1, take the callus with better growth and inoculate it on a culture dish containing Gamborg B5 basal medium+NAA+2iP, and place the inoculated culture dish in the dark for pre-cultivation.

[0087] Choose plump and undamaged garlic as the experimental material, and configure Gamborg B5 petri dishes containing pi and NAA: add Gamborg B5basal medium (G398 2 )3.21g / L, 2iP 0.05mg / L, NAA0.01mg / L, sucrose 30g / L, agar 6.5g / L, take the callus with better growth and insert it in the base medium containing Gamborg B5+NAA+ 2iP culture dish, seal it with a sealing film, put the inoculated culture dish in the dark for pre-culture, inoculate the callus on the culture dish and place it in the dark at 5°C for pre-culture for 2 sky.

[0088] In step S2, PVS2 is loaded, dehydrated, and vitrified as a cryoprotectant.

[0089] Prepare the Petri dish loaded ...

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Abstract

The invention belongs to the technical field of ultra-low temperature preservation of agricultural products, and discloses a method for ultra-low temperature preservation of garlic callus and ultra-low temperature preservation equipment. Good growing callus is taken for pre-cultivation; a cryoprotectant is used for loading, dehydration and vitrification; the rewarming of the shoot tip is performedafter the cryoprotectant treatment; the restoration of the shoot tip is carried out after the cryoprotectant treatment; and the restored callus is inoculated to culture medium for primary cultivationand propagation. Through the method of the present invention, the effect of ultra-low temperature preservation of garlic tissue is effectively improved, and the survival rate of garlic callus after ultra-low temperature preservation is improved. The pre-cultivation time is 2 days, the loading time of the loading medium is 20 minutes, and the treatment time of PVS2 vitrification solution is 15 minutes, which can significantly improve the survival rate of callus. The method of the invention can be applied to the ultra-low temperature preservation of garlic callus, the operation process is simple and is easy to be applied to production, and the method can be used for efficient and safe preservation of garlic germplasm resources.

Description

technical field [0001] The invention belongs to the technical field of ultra-low temperature preservation of agricultural products, and in particular relates to a method for ultra-low temperature preservation of garlic callus and ultra-low temperature preservation equipment. Background technique [0002] At present, garlic (English name Garlic; Latin name Allium sativum L.) is the underground bulb of the plant of the genus Allium in the family Liliaceae. my country is the largest garlic planting and exporting country in the world. Garlic is one of the important crop varieties. Garlic and its products are traditional seasoning foods that people like. [0003] At the same time, garlic is also a very seasonal agricultural product. Fresh garlic can be stored in cold storage, but it can only be stored until the next year’s new garlic is on the market, otherwise its commercial value will be lost. my country is a big exporter of garlic, and its annual profits are particularly cons...

Claims

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Application Information

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IPC IPC(8): A01H4/00A01N3/00
CPCA01H4/001A01H4/008A01N3/00
Inventor 王海平刘卓雅李锡香宋江萍赵青张晓辉
Owner INST OF VEGETABLE & FLOWERS CHINESE ACAD OF AGRI SCI
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