疊氮化鈉對馬鈴薯培殖體誘變效果之評估
Other Title
Effect of sodium azide on growth and mutagenic effectiveness in the explants of Solanum tuberosum L.
Journal
嘉大農林學報
Journal Volume
14
Journal Issue
1
Pages
25-40
Date Issued
2017-02
Date
2017-02
Author(s)
Abstract
本研究還取克尼伯(P86)、台農1號(TNG1)、及台農3號(TNG3)三個馬鈴薯品種之組培苗莖節為培殖體，在增殖培養基中5天、10天、15天之不同苗齡期材料，分別以0、0.25、及0.5 mM不同濃度疊氮化鈉(NaN_3)進行誘變處理後，分析組培苗存活率與晚疫病耐受性，也利用RAPD分子標誌分析技術，進行遺傳背景均質性之檢測。試驗結果顯示，NaN_3處理後培殖體之存活率與苗齡有極顯著之相關性，隨苗齡增加，存活率有顯著提高之趨勢，不同馬鈴薯品種在NaN_3處理後之存活率則沒有明顯差異。此外，雖三個不同品種對晚疫病具有不同耐受性，經NaN_3處理後，其罹病嚴重程度均有下降的趨勢，惟苗齡期太小或疊氮化鈉濃度過高均不利於誘變後之存活率與對晚疫病之耐受性。三個品種存活植株RAPD分析結果顯示，P86利用8組逢機引子可擴增78個條帶，其中16條具多型性，TNG1從12組逢機引子可擴增112個條帶，其中23條具多型性，TNG3從9組逢機引子可擴增84個條帶，其中14條具多型性。綜合上述結果，建議以0.25 mM NaN_3對苗齡10天的不同品種馬鈴薯培殖體進行誘變處理，可以獲得較佳之誘變效果。
Mutagenic efficiency and effectiveness of sodium azide (NaN_3) in Solanum tuberosum L. was evaluated in this study. Three in vitro cultivated cultivars, Kennebec (P86), Tainung 1 (TNG 1), and Tainung 3 (TNG 3), inoculated on amplification medium for 5, 10, 15 days, respectively, were used as the explants. All explants were treated with 0, 0.25, and 0.5 mM sodium azide (NaN_3) for investigating the effect of different plantlet age and NaN_3 concentrations on survival rate and late blight (LB) tolerance.. The results showed thatincreased NaN_3 concentration iresulted in decreased survival rate of plantlets, and survival rate of plantlets increased when seedling age increased. After NaN_3 treatment, all tested potato cultivars showed increased tolerance to LB infection even that these cultivarshave different response to LB. Analysis of genetic uniformity of all survived plantlets by RAPD showed that16, 23, and 14 polymorphic amplicons were found in P86, TNG 1, and TNG 3, respectively. In conclusion, we suggested that 10-day-old plantlets with 0.25 mM NaN_3 treatment lead to an efficient chemical mutagenesis in potato.
Subjects
馬鈴薯
疊氮化鈉
組織培養
晚疫病
逢機擴增多型性DNA
Solanum tuberosum L.
Sodium azide ； Tissue culture
Late blight
Random amplified polymeric DNA
Publisher
國立嘉義大學農學院
Type
journal article
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