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Key Points and Detailed Operation Methods of Potato Virus Elimination Technology

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Potatoes are nutritious and store well. They have a short growing period and great yield-increasing potential, and are a favorite food for people. However, potatoes are susceptible to infection by multiple viruses, which leads to smaller and deformed tubers, seed potato degeneration, and so on. Experiments have proven that using shoot-tip tissue culture combined with virus testing to carry out potato virus elimination, and then producing virus-free seed potatoes for production, can effectively prevent seed potato degeneration and greatly increase potato yield. The main virus elimination methods are as follows: 1. Material collection and disinfection. Sprout the tubers of the variety to be virus-eliminated. When the sprouts are 4-5 cm long, cut the sprouts and peel off the outer leaves.

Potatoes are nutritious and store well. They have a short growing period and great yield-increasing potential, and are a favorite food for people. However, potatoes are susceptible to infection by multiple viruses, which leads to smaller and deformed tubers, seed potato degeneration, and so on. Experiments have proven that using shoot-tip tissue culture combined with virus testing to carry out potato virus elimination, and then producing virus-free seed potatoes for production, can effectively prevent seed potato degeneration and greatly increase potato yield. The main virus elimination methods are as follows:

1. Material collection and disinfection. Sprout the tubers of the variety to be virus-eliminated. When the sprouts are 4-5 cm long, cut the sprouts and peel off the outer leaves, rinse under running tap water for 40 min, disinfect in a sterile room with bleaching powder solution, and then rinse 2-3 times with sterile water.

2. Excision and inoculation. In a sterile room, under a 40x dissecting microscope, excise the shoot tip with 1 leaf primordium and inoculate it into a test tube containing MS shoot-tip culture medium. The MS shoot-tip culture medium in the test tube includes macroelements, microelements, organic components, auxin, cytokinin, sucrose and agar, with a pH value of 5.7, and is used after high-pressure sterilization, with 1 shoot tip inoculated per test tube.

3. Culture conditions. The inoculated shoot tips are cultured in a culture room at 25C and 1500-3000 LX light conditions, and after 3 months they grow into small plantlets with 3-4 leaves. Under sterile conditions, cut into segments and propagate once, and take some plantlets for virus testing.

4. Virus testing. Virus testing is an indispensable step in shoot-tip virus elimination. Detection is commonly carried out using differential hosts, that is, indicator plants, or serological methods, promptly eliminating shoot-tip plantlets that show positive serological reactions or symptoms on indicator plants; shoot-tip plantlets with no reaction at all are virus-free plantlets and are used for propagation.

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