A Preliminary Study On Conservation Technology Of Garlic In Vitro

Garlic is planted widely in China and has come into being lots of special local types or cultivars by people. It is strategic for the garlic industry sustainable development to keep those garlic types and cultivars. Garlic is one of the vegetative plant and conserved with the traditional method which needs renewing every year. The traditional conservation not only needs labor and money very much, but also is affected by diseases and insect pests, natural disasters. In order to settle those problems, we initiated the study garlic germplasm conservation in vitro using Cangshan garlic. The major results were as follows:(1) The conservation of garlic plantlets that based on micro-propagation was studied. The results showed that medium with 0.1mg/L NAA and 0.1mg/L 6-BA was best for multi-proliferation of garlic shoot-tips. The plantlets that come from the induced buds cultured on 15 different media and conserved at 4 different temperatures for 6 months. The results showed that, conserved at 0±2℃ and 4±2℃, in darkness for 6 months, the plantlets all survived and could continue to be conserved; conserved at 15±2℃ with a 8h/d photoperiod and 1080 Lux for 6 months, the plantlets were slim . light green and not suitable to conservation: conserved at 20±2℃ with a 8h/d photoperiod and 6130 Lux for 6 months, the plantlets all could't live after being re-cultured except those plantlets which cultured on the media with mannitol and abscisic acid: conserved on media with mannitol or ABA. the plantlets could be restained grow, but the effect of ABA was stronger than mannitol.(2) The basic condition for garlic shoot-tips cryopreservation by vitrification was researched. The procedure obtained was as follows: the shoot-tips of garlic were pre-cultured on medium with high concentration of sucrose, then pretreated with 60% PVS2 at room temperature and treated with PVS2 at 0℃ . at last plunged into liquid nitrogen. The results based on the preliminary studies on pre-culture media, pre-culture time, material size and treatment time of cryprotectants showed that garlic shoot-tips with 3.0 to 3.5mm length that pre-cultured on MS medium with 0.7mol/L sucrose for 5 to 7 days, pre-treated with 60% PVS2 for 60min and treated with PVS2 for 5 to 60min could get highest survival rate after being cryopreserved in liquid nitrogen for 2 dsys or 30 days.