Study on Maize Pollen Germination in vitro

doi:10.11924/j.issn.1000-6850.casb2023-0226

Abstract

Abstract:

The purpose of this study was to investigate the effect of different culture medium components on the germination of maize pollen, in order to screen out the optimal culture medium for in vitro germination of maize pollen, and further select suitable culture media for pollen germination of different maize varieties. In this experiment, in vitro germination method was used to test different maize varieties. Single-factor experiments were conducted to compare the effects of different concentrations of sucrose, glucose, lactose, maltose, boric acid, and calcium chloride on the vitality of maize pollen, and to explore the optimal conditions for maize pollen germination. The results showed that when the culture medium components were 0.35 mol/L sucrose, 0.85% agar, 0.01% boric acid, and 0.03% calcium chloride, the germination effect of the control group was the best, reaching 51.6%. Compared with the control group, the experimental group found that this medium had significant differences in the germination of pollen of different varieties. In this study, the pollen germination rates of 8 experimental groups of maize varieties ranged from 1.8% to 21%, and this medium was most suitable for the germination of pollen of variety ‘e12’, but not suitable for the germination of variety ‘e11’. In conclusion, the optimal culture conditions conducive to in vitro germination of maize pollen were screened out, providing valuable reference and theoretical basis for the study of maize pollen germination mechanism, maize genetic breeding, and other related research areas.

Key words: maize pollen, pollen viability, culture medium, in vitro culture, culture conditions, germination rates, germination, single-factor experiment, varietal difference.

FAN Mingxia, YANG Yating, SU Lixin, YANG Shuang, WANG He, GAO Song. Study on Maize Pollen Germination in vitro[J]. Chinese Agricultural Science Bulletin, 2024, 40(17): 21-27.

Figures/Tables 10

References 38

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水平	因素
水平	蔗糖/(mol/L)	葡萄糖/(mol/L)	乳糖/(mol/L)	麦芽糖/(mol/L)	氯化钙/%	硼酸/%
1	0	0	0	0	0	0
2	0.1	0.1	0.1	0.1	0.01	0.01
3	0.15	0.15	0.2	0.2	0.02	0.02
4	0.2	0.2	0.3	0.3	0.03	0.03
5	0.25	0.25	0.4	0.4	0.04	0.04
6	0.3	0.3	0.5	0.5	0.05	0.05
7	0.35	0.35	0.6	0.6	0.06	0.06
8	0.4	0.4
9	0.45	0.45
10	0.5	0.5
11	0.55
12	0.6

水平	因素
水平	蔗糖/(mol/L)	葡萄糖/(mol/L)	乳糖/(mol/L)	麦芽糖/(mol/L)	氯化钙/%	硼酸/%
1	0	0	0	0	0	0
2	0.1	0.1	0.1	0.1	0.01	0.01
3	0.15	0.15	0.2	0.2	0.02	0.02
4	0.2	0.2	0.3	0.3	0.03	0.03
5	0.25	0.25	0.4	0.4	0.04	0.04
6	0.3	0.3	0.5	0.5	0.05	0.05
7	0.35	0.35	0.6	0.6	0.06	0.06
8	0.4	0.4
9	0.45	0.45
10	0.5	0.5
11	0.55
12	0.6