Journal of Northern Agriculture ›› 2016, Vol. 44 ›› Issue (1): 46-46.

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Study on preventing browning and vitrification for strawberry in stem-tip culture

FU Chongyi, JIANG Wei, WANG Jianguo, DU Jinwei (Inner Mongolia Academy of Agricuhural and Animal Husbandry Sciences,Hohhot 010031,China)   

  • Online:2016-02-20 Published:2016-02-20

Abstract: in order to study the effect of different measures on preventing browning and vitrification for strawberry in stem-tip culture, the strawberry stem tip and adventitious buds were selected. The results showed that the best concentration of 6-BA was 1.5 mg/L in induction medium. The browning rate of stem tip was significantly reduced by adding vitamin C with 50 mg/L in induction medium. The effect of darkness pretreatment on browning of strawberry stem tip in vitro was not significant. In subculture, the vitrification ratio of adventitious buds was decreased with reducing the concentration of 6-BA subculture by subculture.

CLC Number: 

  • S668.4