花生籽仁蔗糖含量多世代联合群体主基因+多基因遗传模型分析  

Genetic analysis of sugar content in peanut kernel via mixed major gene plus polygene inheritance model in multi-generation combined population

作　　者：秦利[1,2] 刘华 张新友[1,2] 杜培 代小冬[1,2] 孙子淇 齐飞艳[1,2] 董文召 黄冰艳[1,2] 韩锁义 张忠信[1,2] 徐静 QIN Li;LIU Hua;ZHANG Xin-you;DU Pei;DAI Xiao-dong;SUN Zi-qi;QI Fei-yan;DONG Wen-zhao;HUANG Bing-yan;HAN Suo-yin;ZHANG Zhong-xin;XU Jing(Henan Academy of Crops Molecular Breeding,Henan Academy of Agricultral Science/Key Laboratory of Oil Crops in Huang-Huai-Hai Plains,Ministry of Agriculture and Rural Affairs/Henan Provincial Key Laboratory for Oil Crops Improvement/National and Provincial Joint Engineering Laboratory for Peanut Genetic Improvement,Zheng-zhou 450002,China;Henan Biological Breeding Center Co.Ltd.Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院,河南省作物分子育种研究院/农业农村部黄淮海油料作物重点实验室/河南省油料作物遗传改良重点实验室/花生遗传改良国家地方联合工程实验室,河南郑州450002 [2]河南生物育种中心有限公司,河南郑州450002

出　　处：《中国油料作物学报》2021年第4期590-599,共10页Chinese Journal of Oil Crop Sciences

基　　金：国家花生产业技术体系(CARS-13);河南省现代农业产业技术体系项目(S2012-5);河南农业科学院自主创新专项基金(2020ZC13)。

摘　　要：花生是重要的油料和经济作物,在世界范围内广泛种植。甜味是与花生口感及风味高度相关的遗传性状,花生的甜味主要来源于花生籽仁中的蔗糖,蔗糖含量达到6%以上时,其口感及风味较好。因此,提高花生籽仁的蔗糖含量是改善花生口感及风味的关键因素之一。但迄今为止,对花生籽仁蔗糖含量的遗传分析未见报道。本研究以2组高、低花生籽仁蔗糖含量正反交组合,4个世代(P_(1)、P_(2)、F_(1)和F_(2))为材料,应用植物数量性状主基因+多基因混合遗传模型,对花生籽仁蔗糖含量进行遗传分析。结果显示,花生籽仁蔗糖含量受2对加性主基因+多基因控制,结合两组最优遗传模型均是E-0模型(MX2-ADI-AD)即2对加性-显性-上位性主基因+加性-显性-上位性多基因是最优遗传模型。该性状的主基因遗传率在以高花生籽仁蔗糖含量为母本的正交组合中表现较高(84.96%和83.00%),在以低花生籽仁蔗糖含量为母本的反交组合中主基因遗传率偏低(69.52%和60.32%);相反,多基因遗传率在正交组合中表现较低(14.87%和16.75%),在反交组合中表现较高(30.23%和39.25%),说明该性状有明显的母体效应。通过对花生F_(2)群体籽仁蔗糖含量进行数量遗传分析,确定最适遗传模型并掌握其遗传规律,为高蔗糖含量花生品质改良提供参考信息,为进一步进行QTL定位奠定基础。Peanut(Arachis hypogaea L.)is an important oil and cash crop,cultivated worldwide.Sweetness is a highly heritable aspect of peanut flavor,and it is positively correlated with overall roasted peanut quality.Sweetness of peanut mainly comes from the content of sugar in peanut kernel,especially when the content of sugar is more than 6%.Therefore,increasing the sugar content in peanut kernel is the key to improving peanut flavor.However,up to now,the genetic analysis of sugar content in peanut kernel has not been reported.To investigate the genetic inheritance of sugar content in peanut,a mixed major gene plus polygene in-heritance model was employed to analyze in four generations(P_(1),P_(2),F_(1) and F_(2))of two cross combinations with high and low sugar content.The results showed that the genetic model E-0(MX2-ADI-AD),incorporating two additive–dominance–epitasis major genes plus an additive–dominance–epitasis polygene,was the best-fitting genetic model for sugar content in peanut kernel.The heritability of the major gene in the cross combinations with high sucrose content of peanut kernel as female parent was higher(84.96% and 83.00%),while the heritability of major gene was lower(69.52% and 60.32%)in the reverse cross combination with low sucrose content in peanut kernel;on the contrary,the heritability of polygene was lower in the orthogonal combination(14.87%and 16.75%)and higher in the reverse cross combination(323% and 39.25%)respectively,indicating that this trait has obvious maternal effect.These results suggested that the sugar content of peanut kernel was mainly controlled by major gene and should be selected in early populations.Therefore,our findings may provide important information for flavor quality modification of peanut and may lay the foundation for further QTL mapping.

关 键 词：蔗糖含量 遗传分析 主基因+多基因 花生 

分 类 号：S565.2[农业科学—作物学]