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于12月取材的软枣猕猴桃侧芽通过酒精和次氯酸钠灭菌以后,以此为试材探讨了冻结保存液的组成、温度和浸泡时间对其冻结保存的影响。结果表明:最适的DMSO的浓度为15％,最适的浸泡温度为0℃。在侧芽预冷到-30℃后,再投入到液氮中,解冻后的生存率在含有甘油8 mol/L和11.5 mol/L区最高。用甘油预处理的实验结果表明:在处理浓度较高时可以获得较高的生存率。然而,在甘油预浸后,再用冻结保存液处理的最佳时间为小于1h。
After the jujube kiwifruit side buds drawn in December were sterilized by alcohol and sodium hypochlorite, the effects of composition, temperature and soaking time of freeze-thawing solution on the freeze-preservation were investigated. The results showed that: the optimum concentration of DMSO was 15%, the optimum soaking temperature was 0 ℃. After the side buds were precooled to -30 ° C, they were reinjected into liquid nitrogen and the survival rate after thawing was highest in the areas containing 8 mol / L of glycerol and 11.5 mol / L of glycerol. Experimental results with glycerol pretreatment show that higher survival rates can be achieved at higher treatment concentrations. However, the optimal time for re-freezing with glycerol after pre-treatment was less than 1 h.