豌豆嫩尖几个营养品质性状的遗传多样性分析及其综合评价  

Genetic Diversity Analysis and Comprehensive Evaluation of Several Nutritional Quality Traits in Pea Sprouts

作　　者：崔翠[1] 孙建蓉 赵愉风 郜欢欢 程闯 王瑞莉 王刘艳 周清元[1] CUI Cui;SUN Jian-rong;ZHAO Yu-feng;GAO Huan-huan;CHENG Chuang;WANG Rui-li;WANG Liu-yan;ZHOU Qing-yuan(College of Agronomy and Biotechnology,Southwest University,Chongqing 400715)

机构地区：[1]西南大学农学与生物科技学院

出　　处：《植物遗传资源学报》2019年第4期932-948,共17页Journal of Plant Genetic Resources

基　　金：重庆市社会事业与民生保障科技创新(cstc2015shmszx80026);国家农业部现代农业产业技术体系(CARS-12)~~

摘　　要：豌豆尖是我国的一种传统蔬菜,筛选适于豌豆尖用的菜用豌豆种质对豌豆栽培和育种具有重要意义。本研究以97份不同来源豌豆为研究材料,测定其豌豆尖中可溶性蛋白、维生素C、淀粉、纤维素、可溶性糖、含水量、叶绿素含量共7个主要品质性状,通过遗传多样性指数、频次分布、相关性、平均隶属函数和聚类,分析其遗传多样性,进行种质资源综合评价。研究结果表明,97份菜用豌豆种质的豌豆尖材料各品质性状的变异系数介于2.80%~38.64%之间,其中纤维素含量变异系数最大(38.64%);各性状遗传多样性指数介于2.02~2.94之间,其中可溶性糖遗传多样性指数最高。利用隶属函数法进行综合评价,平均隶属函数排名前5的种质分别为澳引3号、韩国甜脆豆、SWU-6、改良永盛珍宝和B-61。将各品质性状标准化后进行系统聚类,采用离差平方和法在欧氏遗传距离D=18.480处可以将97份菜用豌豆分为3个类群,第I类群包含35份种质,第II类群包含26份种质,第III类群包含36份种质。本研究97份豌豆嫩尖的7个品质性状均表现出广泛的遗传变异和丰富的遗传多样性,平均隶属函数值较高的5份豌豆种质分布在不同类群,研究结果可为豌豆嫩尖用品种选育和遗传研究提供参考。Pea sprouts is a kind of traditional vegetable in China.Therefore,it is of great significance to screen vegetable pea varieties with high nutritional quality for cultivation and breeding of pea sprouts.In this study,seven main nutritional quality traits in sprouts of 97 pea including soluble protein,vitamin C,starch,cellulose,soluble sugar,water content and so on,were measured to explore the characteristics of nutritional quality in different genotypes of Pisum sativum L..The comprehensive evaluation of tested germplasm were performed according to genetic diversity index,frequency distribution,correlation analysis,the average membership function and cluster analysis of nutritional quality in pea sprouts.The results showed that the variation coefficient of the quality traits of the tested germplasm ranged from 2.80% to 38.64%,among them,the variation coefficient of cellulose content was the largest(38.64%).Also,the genetic diversity index ranged from 2.02 to2.94,showing extensive genetic variation.According to the results of comprehensive evaluation based on the average membership function method,the top 5 germplasm were Aoyin 3,Korean sweet crispy pea,SWU-6,Improved Yongshengzhenbao,and B-61.Cluster analysis was carried out based on characteristics of nutritional quality,then,the tested germplasm were roughly divided into three groups at the Euclidean distance D = 18.480.There are 35 germplasm in Group I,26 germplasm in Group II and 36 germplasm in Group III.In conclusion,the seven quality traits of 97 peas sprouts showed extensive genetic variation and abundant genetic diversity,and the5 pea germplasm with higher nutritional quality were distributed in different groups.And the results can be used as reference for breeding and genetic study of new pea cultivars with tender tip.

关 键 词：豌豆尖 品质 遗传多样性 综合评价 聚类分析 

分 类 号：S643.3[农业科学—蔬菜学]