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研究生:莊蟬伊
研究生(外文):Charn-I Chuang
論文名稱:蔗糖前處理對山藥種間超低溫冷凍保存及生理之影響
論文名稱(外文):Study of sucrose pretreatment on the survival rate and physiological of different species of yams(Dioscorea batatas) after cryopreservation
指導教授:廖松淵
指導教授(外文):Song-Iuan Liaw
學位類別:碩士
校院名稱:國立中興大學
系所名稱:生命科學系
學門:生命科學學門
學類:生物學類
論文種類:學術論文
論文出版年:2003
畢業學年度:91
語文別:中文
論文頁數:65
中文關鍵詞:山藥超低溫冷凍保存蔗糖玻璃質法抗氧化酵素
外文關鍵詞:yamcryopreservationsucrosevitrificationantioxidative enzymes
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本實驗以0.3M或0.75M蔗糖濃度對不同週齡之山藥品種(Dioscorea doryophora Hance、Dioscorea alata L. var. purea(Roxb.)M. Pouch and Dioscorea dioscorea spp.)腋芽進行超低溫冷凍保存之前處理,探討其對山藥超低溫冷凍保存存活率之影響。
三種供試山藥以玻璃質法進行超低溫冷凍保存,結果顯示8週株齡大陸淮山以0.75M前處理可以獲得高存活率(33﹪)。8週株齡血薯用0.3M蔗糖前處理可達到最高存活率(50﹪),同樣的方法應用在青森上,可發現其存活率(25﹪)較血薯低。
本研究藉由蔗糖對山藥培植體前處理,探討對抗氧化能力之影響。結果顯示,山藥品種經高濃度蔗糖前處理可誘導滲透潛勢降低。另一方面,以0.75M蔗糖前處理山藥莖頂MDA生成量比0.3M蔗糖前處理多。同時在擁有高存活率之山藥品種上,觀察到抗氧化酵素、原生質膜和液泡膜上ATPase活性呈正相關性。因此,蔗糖濃度的前處理和山藥週齡為冷凍保存成功之關鍵因素。
This study investigates the effect of 0.3M or 0.75M sucrose concentration pretreatment on the survival rates for different week-old of yam(D. batatas Decne、D. alata L. var. purea(Roxb.)M. Pouch and D. dioscorea spp.)axillary buds after cryopreservation.
All three species of yam are cryopreserved by vitrification protocol, the result show that 0.75M sucrose pretreatment reach to high survival rate(33.3﹪) in 8-weeks-old of D. batatas Decne . The highest survival rate(50﹪)was obtained when 0.3M sucrose pretreatment was supplied to 8-week-old of D. alata L. var. purea(Roxb.)M. Pouch. The same method was applied to D. dioscorea spp. the survival rate(25﹪) was obviously lower than that of D. alata L. var. purea(Roxb.)M. Pouch.
The goal of this study is to examine the effect of the oxidative ability by pretreatment of sucrose in yam explants. The result shows the high sucrose concentration preteatment in these three species induce osmotic potential decreased. On the one hand, the 0.75M sucrose preteatment gets more MDA production than 0.3M in yam shoot tip. At the same time, the antioxidative enzymes, plasma membrane and tonoplast ATPase activities highly correlated with the high survital rate of yam. These results suggest that the antioxidative enzymes is beneficial to eliminate the activated oxygen generated by sucrose pretreatments. The conclusion is that the preteatment with different concentrations of sucrose and with different stages of yam is key factor leading to successful cryopreservation.
目錄……………………………………………………I
表目錄…………………………………………………II
圖目錄…………………………………………………III
縮寫表…………………………………………………IV
一、摘要…………………..……………..…………1
英文摘要…………………………….……………….2
二、前言………………………………………………3
三、前人研究…………………………………………5
四、材料與方法………………………………………11
五、結果………………………………………………18
六、討論………………………………………………47
七、參考文獻…………………………………………53
附錄……………………………………………………62
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1. 謝廷芳.郭孟祥.1998.活性氧在植物病害防禦上所扮演的角色.科學農業.46(11,12):338-346
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