Study On Agronomic Trait Description And Plant Regeneration Of Three-line Of Peppers

Three-line of peppers were used as experimental materials. In the experiment basic agronomic trait of three lines of peppers were described and the plants regeneration in which the problems of contamination、browning and vitrification would be frequently encountered were discussed. And built the regeneration system of three lines at the same time, found out the best method of disinfection, explored the factors which could effect the degrees of browning and vitrification of three lines peppers. The mains of the research were as follow.1. Described the basic agronomic trait of three lines of peppers and meanwhile mastered the traits of fruits、 pollen grains and physiology and reproductive growth of three lines of peppers.2. Because of the differences of genes the best callus induction and adventitious bud induction were different. The best culture medium of male sterility line was6-BA3.0mg/L+IAA0.2mg/L+AgNO33.0mg/L, and6-BA3.0mg/L+IAA0.5mg/L+AgNO30.0mg/L was the best culture medium of restore line, maintenance line’s best culture medium was6-BA2.0mg/L+IAA0.2mg/L+AgNO33.0mg/L.3. Compared the length of bud before inoculation with20days of inoculation the optimum culture medium of male sterility line was6-BA4.0mg/L+IAA2.0mg/L+GA32.0mg/L,6-BA3.0mg/L+IAA1.0mg/L+GA32.0mg/L was the best culture medium of elongation of bud of restore line and maintenance line also.4. From the number, the length and the thick of adventitious roots which were obtained from completing before inoculation with20days of inoculation,1/2MS+IAA0.20mg/L+NAA0.10mg/L was considered the optimum culture medium for three-line.5. Choosed the cotyledon of three lines of peppers as explant which were grown of the same year to process the research of disinfection. The number of contaminate and survival indicated that when the explants were immersed by70%of alcohol in20seconds and disinfected by12%of NaClO in10minutes the effect could attain the optimum.6. When the pH of culture medium was at5.5the enzymatic activity of PPO, POD, CAT, SOD and the content of MDA were lower than the pH of culture mediums were at5.8and6.0during the primary culture and the1and2subculture. But the enzymatic activity of PPO, POD, CAT, SOD and the content of MDA were higher when added1.0mg/L6-BA into the culture medium than added the same concentration of2,4-D into the culture medium. The effects of preventable of browning of three different kinds of appendage were arranged in descending as PVP、 Vc、 AC.7. When the concentration of6-BA,2.4-D was1.Omg/L,0.5mg/L and the temperature was18℃the enzymatic activity of POD, SOD and the content of MDA and Chl were the lowest during the primary culture and the1and2subculture of three-line of peppers.