不同保存方式对吴李碘泡虫孢子形态的影响
Effects of different preservation methods on morphology of Myxobolus wulii spores

研究了4种保存方式（5%甲醛、10%甲醛、95%乙醇、-20℃冷冻）对吴李碘泡虫孢子形态的影响进行研究，结果表明，5%甲醛保存7 d后孢子各指标与新鲜孢子相比无显著性差异，但保存30 d后孢子部分指标显著小于新鲜孢子，说明5%甲醛可以用于短暂（7 d以内）保存吴李碘泡虫孢子。其他3种保存方式保存7 d和30 d均导致孢子形态学指标与新鲜样品存在显著性差异。保存过程中，孢子各形态指标的变化率不同，说明保存时孢子发生不规则变形。保存相同时间，95%乙醇对孢子各形态指标影响最大，其次依次为-20℃冷冻、10%甲醛、5%甲醛。随着保存时间的延长，除10%甲醛保存孢子总体变化率增大外，其他3种保存方式保存孢子总体变化率均减小，说明延长保存时间吴李碘泡虫孢子并非一直收缩。
Effects of 4 common preservation methods (5% formalin,10% formalin,95% alcohol and -20℃ frozen) on spore morphology of Myxobolus wulii were investigated in the present study.Compared with fresh spores,only the spores preserved in 5% formalin for 7 d showed no significant differences in measurements (P<0.05),which indicated that 5% formalin is a suitable fixative for M.wulii spores preservation for a short period of time (less than 7 d).The change rates of measurement indexes of preserved spores were different,indicating that the present preservation methods made M.wulii spores deform irregularly.For spores preserved by different preservation methods in the same time period,95% alcohol yielded the maximum contraction,following by -20℃ frozen,10% formalin and 5% formalin.The total change rates of spores,except for that preserved in 10% formalin,decreased with the extension of preservation time,indicating that the preserving spores doesn’t always shrink continuously.