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Tissue culture method suitable for preparing Liupao tea mountain sill purple stock seed seedlings

A technology of tissue culture and Liubao tea, applied in the field of plant propagation, to achieve the effects of efficient cultivation and management technology, strong practical significance, and easy operation

Inactive Publication Date: 2022-07-22
HECHI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is: in view of the above-mentioned existing problems, in order to solve the problems of optimizing improved varieties, maintaining stable traits of improved varieties, high-efficiency breeding, and large-scale production, it provides a tissue culture method suitable for the original seedlings of Liubao tea. Methods The multiplication coefficient of sterile seedlings is 3-4 times, and the survival rate of hardened seedlings reaches more than 80%, which can solve the problem that the existing Liubao tea seedlings cannot be efficiently and quickly large-scale industrial planting and cultivation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A tissue culture method suitable for preparing the seedlings of Liubao tea hills sill purple, comprising the following steps:

[0028] (1) Aseptic sowing:

[0029] 1) Seed Harvesting: Harvest the mature fruit of a good single plant from October to December, and select the seeds with large, plump, uncracked, mildew and pest free seeds.

[0030] 2) Surface sterilization: first soak the seeds in 0.1% neutral detergent aqueous solution for 25 minutes, and then rinse them under running water for 20 minutes; on the ultra-clean workbench, first soak the seeds in 75% alcohol for 45 seconds, and rinse them with sterile water for 4 times , then soaked in 0.1% mercuric chloride solution for 18min, and rinsed 4 times with sterile water;

[0031] 3) Seed treatment and sowing: bury the seeds in sterile river sand, moisten the sterile river sand with sterile water, cover with a film for moisture retention, place at a temperature of 25±2°C, light intensity: 1800LUX, light time for 15h...

Embodiment 2

[0047] The other process parameters of this embodiment are consistent with those of embodiment 1, and the difference is: step (1), aseptic sowing comprises the following steps:

[0048] 1) Seed Harvesting: Harvest the mature fruit of a good single plant from October to December, and select the seeds with large, plump, uncracked, mildew and pest free seeds.

[0049] 2) Surface sterilization: first soak the seeds in 0.1% neutral detergent aqueous solution for 20 minutes, then rinse them under running water for 10 minutes; on the ultra-clean workbench, first soak the seeds in 75% alcohol for 40 seconds, and rinse with sterile water 3 times , then soaked in 0.1% mercuric chloride solution for 16min, and rinsed 4 times with sterile water;

[0050] 3) Seed treatment and sowing: bury the seeds in sterile river sand, moisten the sterile river sand with sterile water, cover with a film for moisture retention, place at a temperature of 25±2°C, light intensity: 1500LUX, and light time of...

Embodiment 3

[0053] The other process parameters of this embodiment are consistent with those of embodiment 1, and the difference is: step (1), aseptic sowing comprises the following steps:

[0054] 1) Seed Harvesting: Harvest the mature fruit of a good single plant from October to December, and select the seeds with large, plump, uncracked, mildew and pest free seeds.

[0055] 2) Surface sterilization: soak the seeds in 0.1% neutral detergent aqueous solution for 30 minutes, and then rinse them under running water for 30 minutes; on the ultra-clean workbench, soak the seeds in 75% alcohol for 60 seconds, and rinse with sterile water for 3 times , then soaked in 0.1% mercuric chloride solution for 20min, and rinsed with sterile water 4 times;

[0056] 3) Seed treatment and sowing: bury the seeds in the sterile river sand, moisten the sterile river sand with sterile water, cover with a film for moisture retention, place at a temperature of 25±2°C, light intensity: 2000LUX, and light time fo...

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PUM

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Abstract

The invention discloses a tissue culture method for stock seeds and seedlings of Liupao tea mountain sill purple. The tissue culture method comprises the steps of sterile sowing, callus induction culture, bud differentiation culture, cluster bud induction culture, multiplication culture, rooting culture and seedling hardening. The callus induction culture is characterized in that cotyledons and hypocotyls are inoculated into a callus induction culture medium for induction culture for 30-35 days; the callus induction culture medium is prepared from MS, 0.1 mg / L to 0.8 mg / L of 6-BA, 0.1 mg / L to 0.8 mg / L of 2, 4-D, 25 g / L to 35 g / L of cane sugar and 5.0 g / L to 5.8 g / L of agar, and the pH value of the callus induction culture medium is 6.8 to 7.0. The Liupao tea mountain sill purple tissue culture seedling has thick leaves, thick stems and low variation rate, the multiplication coefficient reaches 6-7 times, the seedling hardening survival rate reaches 90% or above, and the Liupao tea mountain sill purple tissue culture seedling is suitable for providing seedlings for Liupao tea planting and asexual breeding, keeps excellent characteristics of mountain sill purple parents, is low in cost and small in pollution, can be produced in four seasons and is suitable for large-scale asexual seedling culture.

Description

technical field [0001] The invention belongs to the technical field of plant propagation, and in particular relates to a tissue culture method suitable for producing seedlings of the Liubao tea mountain sillage. Background technique [0002] Liubao tea (Camellia nitidissima cv. Liubaocha) is an evergreen shrub or small tree of Camellia family Camellia, with long oval-lanceolate leaves, brown-black glossy leaves with yellow spots in between, and reddish-brown leaves at the bottom. Liubao tea is famous for its four qualities of "red, thick, old and mellow". Its cords are long and tight, the soup is red and strong, the aroma is deep, and the taste is sweet and delicious; Shanshou Zi belongs to a variety of Liubao tea. Originating in Liubao Town and its surrounding areas in Wuzhou, Guangxi, my country, it is one of the representatives of Chinese dark tea and a national geographical indication product. Its traditional production process has been included in the national intangible...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01H4/00
CPCA01H4/008A01H4/002Y02P60/40
Inventor 覃国乐吴锋朱昌叁邓晰朝陆华汪艳平彭庆中宁弋珍莫贻兰车俊陞
Owner HECHI UNIV
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