大蒜感染病毒后,致使种性退化,结球变小,成为大蒜生产上的一个制约因素。利用大蒜的茎尖,通过组培和热处理相结合的方法脱去大蒜病毒,是目前被广泛采用的方法。但脱毒的操作程序多,周期比较长,难免造成真菌和细菌污染,导致茎尖或蒜苗在三角瓶中腐烂、死掉,使整个实验前功尽弃。通过 Garlic virus infection, resulting in degenerative species, the smaller the ball, a garlic production constraints. Garlic tips are used to remove the garlic virus by a combination of tissue culture and heat treatment, which is currently the most widely used method. But the detoxification of the operating procedures, the cycle is longer, will inevitably cause fungal and bacterial contamination, resulting in shoot tips or garlic seedlings decay in the triangle bottle, die, so that the entire experiment tried out. by