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Optimization of Annealing Temperature of SRAP-PCR in 5 Temperate Fruits

Wang Xuejun Liu Guojian Chang Ruifeng Han Jicheng Guo Encai Changli Institute of Polomogy, Hebei Academy of Agriculture and Forestry Sciences, Changli, 066600  
SRAP is a new molecular marker which could provide high polymorphism and plentiful information.It is simple and has not the species-specific character.It had been widely used for genetic diversity, comparing genome analysis and map construction.The annealing temperature which affects the SRAP-PCR reactions was optimized in order to establish the SRAP molecular marker system in temperatre fruits.The optimum system was as follows:the annealing temperature in the first 5 cycles was 41℃.the annealing temperature in the following 30 cy-cles was 52℃.Amplications of this system were carriyed out on each 4 varieties of 5 temperate fruits of Malus× domestica, Prunus perica(L.) Batsch, Castanea mollissimma, Pyrus and Prunus avium L..The results showed that the system was steady and reliable.
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