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標題: Studies on Shoot Tip Culture of Atemoya and Cherimoya in vitro
作者: 蔡黃敏
Huang-Min Tsai
Yau-Shiang Yang
Bing-Shiunn Chen
關鍵字: Custard apple;番荔枝;Shoot tip culture;莖頂培養
Project: 興大園藝, Volume 23, Issue 2, Page(s) 47-62.
Horticulture NCHU, Volume 23, Issue 2, Page(s) 47-62.
本研究採用番荔枝屬之鳳梨釋迦Gefener品種及冷子番荔枝Fino de Jete品種為試驗材料,探討培養基組成及培養方法對莖頂初代培養成活之影響。在鳳梨釋迦及冷子番荔枝新梢生長旺盛期,採取長約5cm頂部,切取約0.2-0.3mm大小帶2片葉原體的生長點,鳳梨釋迦植入WPM添加1mg/l BA、0.1 mg/l kinetin之固態培養基,冷子番荔枝植入WPM添加0.3mg/l zeatin之固態培養基進行初代培養,經培養30日後皆可獲得100%之成活率,其長度分別為3.0mm及2.7mm,而鮮重為3.4mg及1.9mg。

Shoot tip culture of the atemoya (A. squamosa L. × A. Cherimola Mill. cv. Gefener) and cherimoya (A. cherimola Mill. cv. Fino de Jete) in vitro were carried out in this study, optimal micropropagation conditions for culture establishment were investigated.
Shoot tips were harvested about 5cm in length from actively field growth tree and shoot apices were excised 0.2-0.3mm for initial culture. The best growth of atemoya was achieved when shoot tip culture on solid medium with WPM (Woody Plant Medium) containing 1mg/l BA and 0.1mg/l kinetin, but 0.3mg/l zeatin was used in cherimoya for 30 days. The survival percentage of atemoya and cherimoya were 100%, their length was 3.0mm and 2.7mm, and fresh weight was 3.4mg and 1.9mg, respectively.
ISSN: 0255-5921
Appears in Collections:第23卷 第02期

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