摘要
综述了蔬菜类植物组织培养过程中褐化相关的最新研究进展,着重分析了褐变发生的原因、影响因素及控制方法,以期为解决蔬菜类植物组培褐变问题提供更多理论参考。
We summarized the latest research progress of browning in tissue culture of vegetables, and emphatically analyzed occurrence reasons, influencing factors and control methods of browning, in order to provide more theoretical references for solving the problem of browning in vegetable tissue culture.
出处
《长江蔬菜》
2015年第8期1-5,共5页
Journal of Changjiang Vegetables
基金
西甜瓜产业技术体系(CARS-26-09)
关键词
蔬菜
组织培养
褐化因素
防治措施
Vegetables
Tissue culture
Browning factors
Prevention and control measures
