樱桃番茄主要营养品质性状的配合力与遗传效应研究  

Studies on combining ability and genetic effects of main quality characters in cherry tomato

作　　者：杨永政[1] 巩振辉[1] 梁燕[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2007年第5期179-183,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：西北农林科技大学青年基金项目(04ZM082)

摘　　要：以5个樱桃番茄自交系为材料,按Griffing完全双列杂交第一种设计方法,对其7个品质性状的配合力和遗传效应进行了研究。结果表明,各性状的一般配合力方差和特殊配合力方差均达到了显著或极显著水平;可溶性总糖、可滴定酸、糖酸比、维生素C、番茄红素、可溶性固形物等性状主要受基因的加性效应控制,β-胡萝卜素由非加性基因控制;番茄红素的广义和狭义遗传力最高,分别为84.23%和67.76%;Q03是选配高品质组合的理想亲本,Q01×Q03是品质较好的组合。Combining ability and genetic effects of 7 quality characteristics in cherry tomato were analysed by way of Grilling complete diallel crosses design with 5 inbred lines as subjects. The results showed that general combining ability and special combining ability were significantly different. Soluble solid, total soluble sugar,titrationable acid, sugar acid ratio, vitamin C and lycopene were controlled by additive gene effects,and β-carotene was controlled by non-additive gene effects. The broad and narrow heredity of lycopene reached the highest,84.23% and 67.76% ,respectively,however,the other traits showed lower heredity. Line Q03 was very useful line for quality breeding. Q01 ×Q03 could have a good developmental prospect in cherry tomate culture.

关 键 词：樱桃番茄 品质性状 配合力 遗传效应 

分 类 号：S662.503[农业科学—果树学]