与大白菜干烧边性状相关的SSR和SRAP标记分析  

SSR and SRAP Markers Linked to Tip-burn Trait in Chinese Cabbage

作　　者：李坤[1] 史庆馨[2] 张耀伟[1] 

机构地区：[1]东北农业大学园艺学院,哈尔滨150030 [2]黑龙江省农业科学院园艺分院,哈尔滨150069

出　　处：《中国瓜菜》2010年第4期6-11,共6页China Cucurbits And Vegetables

基　　金："十一五"国家科技支撑计划(2006BAD01A7-1-10);黑龙江省高校重点实验室"寒地蔬菜生物学"开放基金项目(GS2009001)

摘　　要：以大白菜感干烧边品种A67和抗干烧边品种A53配制的141个F2代单株组成的群体为材料,双亲DNA构建大白菜感病池和抗病池,对104对SSR引物和320对SRAP引物进行筛选,并对与干烧边性状相关的QTL和对应的连锁关系进行了初步分析,获得2个与大白菜干烧边性状相关的QTL,同时获得3个与这2个QTL连锁的标记,其中A29-890和E6-400标记与其最近QTL位点的连锁距离分别为1.5cM和7.1cM。为大白菜抗干烧边性状的分子辅助育种奠定了基础。A F2 population including 141 individuals was derived from a cross between susceptible line A67 and resistance line A53 ,and used for this study. 104 pairs SSR primers and 320 pairs SRAP primers were employed in constructing a molecular genetic map and mapping QTL for tip-bum resistance in Chinese cabbage. Twenty five primer pair combinations amplified stable polymorphic bands between two bulks and 2 QTLs concerning tip-bum resistance were detected. Three markers were linked to the QTL＇s and two（S29-890 and E6-400）were nearest to QTLs at a distance of 7.1 cM and 1.5 cM. These markers provided a tool for marker-assisted selection of tip-bum resistance in Chinese cabbage breeding.

关 键 词：大白菜 干烧边 SSR SRAP QTL 

分 类 号：S634.1[农业科学—蔬菜学]