Ultralow-temperature preservation method for allium tuberosum type vegetable seeds

Abstract

The invention belongs to the technical field of seed preservation, and discloses an allium tuberosum type vegetable seed ultralow-temperature preservation method which comprises the following steps: putting a proper amount of seeds into a cryopreservation tube; putting the cryopreservation tube into a liquid nitrogen tank; putting the seeds subjected to ultralow-temperature treatment into an artificial incubator at 40 DEG C, taking out the seeds after 4 hours, and rewarming (thawing); carrying out a germination test on the rewarmed (thawed) seeds; and transferring the germinated seeds into a tray containing a substrate for culture. The method is simple, can be applied to long-term preservation of germplasm of allium tuberosum vegetables, and can avoid the risk of germplasm resource loss caused by reduction of conventional preservation vitality; the manpower and economic cost for continuously breeding and updating germplasm resources with low vigor in conventional preservation is reduced; the utilization efficiency of germplasm resources can be improved through long-term safe preservation of seed sources; the method can also be applied to preservation of allium tuberosum vegetable seeds in commercial production, especially safe preservation of rare seed sources.

Description

technical field [0001] The invention belongs to the technical field of seed preservation, in particular to a method for ultra-low temperature preservation of onion and leek vegetable seeds. Background technique [0002] Onion and leek vegetables mainly include leeks, onions, leeks, green onions, etc. It is rich in sugar, vitamin C and minerals such as sulfur, phosphorus and iron, and contains bactericidal substances, which have the functions of promoting appetite, seasoning, removing fishy smell and medical treatment. [0003] There are various types of onion and leek vegetables, and the genetic diversity of germplasm resources is very rich. These resources are mainly preserved in the form of seeds and serve for breeding and industrial development. Onion and leek vegetable seeds are short-lived seeds, generally at room temperature, their vigor will drop significantly within 1-2 years. Therefore, the preservation of these resources is mainly carried out in cryogenic geneban...

AI Technical Summary

Problems solved by technology

[0006] Through the above analysis, the existing problems and defects of the existing technology are as follows: onion and leek vegetables are short-lived germplasms, which face great challenges for their long-term safe preservation; there is no technical reference on how to preserve vegetable germplasm resources simply and efficiently; Cryogenic preservation technology for germplasm resources of onion and leek vegetables; it is not clear whether the physiological indicators of onion and leek seeds change after cryopreservation and the change rule

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