茶树遗传转化研究进展

Research progress on genetic transformation of Camellia sinensis (L.) O. Kuntze

摘要: 茶（Camellia sinensis （L.） O.Kuntze）是全球重要的非酒精饮料之一，随着遗传转化技术的不断发展以及人们对高抗性和高品质型品种的需求，通过遗传转化进行茶树定向改良越来越受到学者们的关注。本文在回顾和总结茶树各遗传转化方法的特点和研究现状的基础上，重点讨论和概述了当前茶树遗传转化技术存在的主要问题以及影响茶树外植体遗传转化的主要因素，并对“从活体植株上重新诱导分生组织”技术在茶遗传转化中的应用前景进行了展望。

Abstract: Tea (Camellia sinensis (L.) O. Kuntze) is one of the most important non-alcoholic beverages in the world. With the continuous development of genetic transformation technology and strong demand for highly resistant and high-quality C.sinensis varieties, direct improvement of C. sinensis through genetic transformation has attracted increasing attention. In this paper, the characteristics and research status of various genetic transformation methods of C. sinensis are reviewed. The main problems with current genetic transformation technology and the main factors affecting genetic transformation of C. sinensis are discussed. In addition, the prospects of de novo meristem induction from in-vivo technology in the genetic transformation of C. sinensis are also considered.