甘蓝与大白菜原生质体融合文献综述（Literature review of protoplast fusion between Brassica oleracea and Chinese Cabbage）.docVIP

甘蓝与大白菜原生质体融合文献综述（Literature review of protoplast fusion between Brassica oleracea and Chinese Cabbage） Protoplast fusion of cabbage and Chinese Cabbage Journals reviewed School of Life Sciences Year 2011 Name: Zhang Shengnan In 1960, E, C, C, K, in, G separated the protoplasts from higher plant cells by enzymes and opened the way for efficient isolation of protoplasts from higher plants. With the research and understanding of plant protoplasts of plant protoplast fusion technologies, also known as cell hybridization, cell fusion or somatic hybridization, protoplast fusion, is refers to the cell mediated through and cultured in vitro with the artificial method of different kinds of cells by cloning into a nuclear fusion or more nuclear heterozygous cells [1]. Protoplast technology originated in 1960s. It was firstly applied to the study of microorganisms, and the protoplast fusion of the mutant strain of nutrition caused protoplast fusion to become a new technique in microbial breeding. So far, protoplast fusion technology has made groundbreaking research achievements in agriculture, medicine, environmental protection and other fields, and the research field has expanded continuously, [2]. Cabbage and Chinese cabbage are the main vegetable crops in China. In recent years, great progress has been made in the study of cabbage and Chinese cabbage. The protoplast fusion between Chinese cabbage and Brassica oleracea is of great significance both in theory and in practice, and has broad application prospects in plant genetic engineering and breeding research [3]. Motif: 1. protoplast fusion technique The whole process of plant protoplast fusion includes protoplast preparation, protoplast fusion and protoplast regeneration [4] 1.1 factors affecting the preparation and regeneration of Protoplasts The biggest obstacle to the preparation process of plant protoplasts is now commonly used method of cell wall, cell wall removal is the use of enzymatic removal of cabbage and Chine