一、研究原理
果實(shí)發(fā)育及表觀遺傳學(xué):番茄是世界范圍內(nèi)的重要蔬菜作物,同時(shí)也因?yàn)槠漭^小的基因組,完整的遺傳圖譜以及較短的生命周期被作為研究果實(shí)生長(zhǎng)成熟的模式植物。對(duì)于番茄果實(shí)成熟的研究不僅能幫助了解果實(shí)成熟的機(jī)制,也對(duì)提高番茄果實(shí)品質(zhì),以及其他肉質(zhì)果實(shí)品質(zhì)具有重要的作用。近年來,番茄的果實(shí)成熟被越來越廣泛深入地研究,果實(shí)成熟的調(diào)控機(jī)制也越來越清晰。 最新研究顯示,DNA甲基化可能是轉(zhuǎn)錄因子和植物激素之外的第三個(gè)最重要的調(diào)節(jié)果實(shí)成熟的因子。然而,DNA甲基化參與調(diào)控果實(shí)成熟的機(jī)制則缺乏相應(yīng)的深入研究。
二、實(shí)驗(yàn)地點(diǎn):中國(guó)科學(xué)院上海植物逆境生物研究中心朗瞾博課題組
三、研磨方法
實(shí)驗(yàn)步驟:
1,準(zhǔn)備好待研磨的番茄葉片樣品幾個(gè), 半導(dǎo)體適配器,液氮,清洗并滅菌;
2,將樣品置于鋼罐中,同時(shí)將直徑的研磨鋼珠放入鋼罐中,將其整體侵入液氮幾分鐘之后并安裝到上海凈信研磨儀上;
3,設(shè)置頻率,時(shí)間,開機(jī)進(jìn)行研磨;
4,待機(jī)子停止運(yùn)行,取出研磨鋼罐。得出的實(shí)驗(yàn)結(jié)果如下:
研磨對(duì)比
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