黄瓜无苦味种质资源的SSR标记鉴定  

Identification of Nonbitter Germplasm by SSR Markers in Cucumber

作　　者：张立杰[1] 麻艳超 李康[2] 东方阳[3] 王建设[2] 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]北京市农林科学院蔬菜研究中心、农业部华北地区园艺作物生物学与种质创制重点实验室,北京100097 [3]河北科技师范学院生命科技学院,河北秦皇岛066004

出　　处：《华北农学报》2015年第2期140-144,共5页Acta Agriculturae Boreali-Sinica

基　　金：北京农业育种基础研究创新平台建设项目(D08070500690803)

摘　　要：鉴定无苦味种质,选育无苦味品种是控制黄瓜苦味、改善品质的有效方法。利用黄瓜营养器官苦味基因的标记SSR02309和果实苦味基因的标记SSR10795,对78份种质资源进行苦味基因型分析,表明黄瓜种质间和种质内苦味基因的标记基因型存在遗传变异性。明确了78份种质苦味基因的标记基因型。初步鉴定出7份无苦味种质。在田间逆境胁迫条件下,利用感官品尝方法对标记鉴定的7份无苦味种质的苦味性状进行了感官品尝鉴定,结果与标记鉴定的一致。为无苦味黄瓜品种改良奠定了技术与种质基础。Identifying non-bitter germplasms and breeding non-bitter varieties are effective to control bitterness as well as to improve qualities in cucumber. In this study,SSR02309 marker linked to foliage bitter gene and SSR10795 marker linked to fruit bitter gene were used to identify the marker genotypes of 78 cucumber germplasm resources. The result showed genetic variation of marker genotypes exist among different germplasms and within same germplasms as well. The marker genotypes of 78 germplasms were confirmed,and 7 non-bitter cucumber varie-ties were preliminary identified by using the 2 markers. The sensory evaluation results by tasting such 7 cucumber varieties were consistent with the molecular identification results. This study laid technical and germplasm founda-tion for improving non-bitter cucumber varieties.

关 键 词：黄瓜 营养器官 果实 苦味基因 SSR标记鉴定 

分 类 号：S642.2[农业科学—蔬菜学]