利用生物技术工具改良黑胡椒（Piper nigrum L.）的方案

Protocols for Improvement of Black Pepper (Piper nigrum L.) Utilizing Biotechnological Tools.

作者信息

Nirmal Babu K, Divakaran Minoo, Yamuna G, Ravindran P N, Peter K V

机构信息

All India Coordinated Research Project on Spices, Indian Institute of Spices Research, Kozhikode, 673 012, Kerala, India.

Providence Women's College, Kozhikode, 673 009, India.

出版信息

Methods Mol Biol. 2016;1391:367-85. doi: 10.1007/978-1-4939-3332-7_26.

DOI:10.1007/978-1-4939-3332-7_26

PMID:27108331

Abstract

Black pepper, Piper nigrum L., the "King of spices" is the most widely used spice growing in the South-Western region of India. The humid tropical evergreen forest bordering the Malabar Coast (Western Ghats is one of the hot spot areas of plant bio-diversity on earth) is its center of origin and diversity. However, the crop faces constraints like rampant fungal and viral diseases, lack of disease free planting material, hence biotechnological tools can be utilized to address these problems and strides have been made successfully. The standardization of micropropagation, somatic embryogenesis, in vitro conservation, protoplast isolation, and genetic transformation protocols are described here. The protocols could be utilized to achieve similar goals in the related species of Piper too.

摘要

黑胡椒，胡椒属植物，“香料之王”，是印度西南部种植最广泛的香料。与马拉巴尔海岸接壤的湿润热带常绿森林（西高止山脉是地球上植物生物多样性的热点地区之一）是其起源和多样性的中心。然而，该作物面临着诸如真菌和病毒病害猖獗、缺乏无病种植材料等限制，因此可以利用生物技术工具来解决这些问题，并且已经取得了成功进展。本文描述了微繁殖、体细胞胚胎发生、离体保存、原生质体分离和遗传转化方案的标准化。这些方案也可用于在胡椒属相关物种中实现类似目标。