番茄果实中番茄红素含量的遗传分析  

Genetic Analysis on Lycopene Content in Tomato (Lycopersicon esculentum Mill.) Fruit

作　　者：曲瑞芳[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：《华北农学报》2009年第B08期46-49,共4页Acta Agriculturae Boreali-Sinica

基　　金：陕西省"13115"科技创新工程重大科技专项项目(2007ZDKG-05);西北农林科技大学育种专项项目(06YZ003);陕西省科技攻关项目(2007K01-07-01)

摘　　要：以5个番茄自交系为材料，完全双列杂交设计，对番茄果实中番茄红素配合力及其遗传参数进行了分析和估算。试验表明：番茄红素的一般配合力为一O．608—0．734，特殊配合力为-O．302～1．208；番茄红素的广义遗传力为57．35％，狭义遗传力为46．36％，其遗传符合加性一显性模型。所以在育种中采用系谱选择以提高和固定高番茄红素性状是有效的，有性杂交育种可在早期世代进行选择。The combining ability and genetic parameters of lycopene content in tomato fruits were studied by means of the first method of Griffing＇s dialles cross. The main results are as follows： the general combining ability was among - 0.608-0.734, and the special combining ability ranged in - 0. 302-- 1.208. The broad sense hereditability of lycopene content in tomato fruit was 57.35%, the narrow gene hereditability was 46.36%, and due to additive-dominant model.

关 键 词：番茄 番茄红素含量 遗传分析 

分 类 号：S641.03[农业科学—蔬菜学]