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作 者:朱海峰 王天鹏 全瀚仪 陈海旭 蔡旭 梁建丽[2] 武剑[2] 李梅兰[1] 王晓武[2] ZHU Haifeng;WANG Tianpeng;QUAN Hanyi;CHEN Haixu;CAI Xu;LIANG Jianli;WU Jian;LI Meilan;WANG Xiaowu(Horticulture College,Shanxi Agricultural University,Jinzhong 030800,Shanxi,China;Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,National Key Laboratory of Vegetable Biolog y and Genetics Improvement,Beijing 100081,China)
机构地区:[1]山西农业大学园艺学院,山西晋中030800 [2]中国农业科学院蔬菜花卉研究所,蔬菜生物育种全国重点试验室,北京100081
出 处:《中国蔬菜》2025年第3期34-45,共12页China Vegetables
基 金:国家特色蔬菜产业技术体系项目(CARS-24-03)。
摘 要:利用由588份芥菜材料重测序分析获得9000个SNP的数据集,开发了覆盖芥菜全基因组的111个KASP标记。在对187份不同类型芥菜种质资源分子标记和表型分析的基础上,剔除了21份基因型重复,表型高度相似的材料。基于“用最少标记区分最多品种”的原则,筛选出61个能够用于芥菜材料鉴定的KASP标记,利用这些标记的分型数据,构建了芥菜的基因型数字编码——指纹码;同时,对芥菜生产上重要的形态学性状(叶色、叶形、叶缘缺刻、包心情况、株高和膨大部位)进行调查,结合芥菜类型信息,构建了芥菜的表型数字编码——性状码。综合指纹码和性状码,构建166份芥菜材料的分子身份证二维码,为芥菜种质资源和品种的数字化管理奠定了重要基础。Utilizing a dataset of 9000 SNPs obtained from resequencing analysis of 588 mustard materials,we developed 111 KASP markers covering the entire mustard genome.Based on molecular marker and phenotypic analyses of 187 germplasm resources representing diverse mustard types,21 duplicated genotypic materials with highly similar phenotypes were identified and excluded.Following the principle of‘distinguishing the most varieties with the fewest markers’61 KASP markers were selected for mustard germplasm identification.The genotyping data from these markers were utilized to generate a genotypic digital fingerprint code for mustard.Simultaneously,investigations were carried out on the key morphological traits in mustard production,encompassing leaf color,leaf shape,leaf margin notch,heading status,plant height,and the swelling site.By integrating the information on mustard types,a phenotypic digital code for mustard,designated as the‘trait code’,was constructed.By integrating the fingerprint c ode and trait code,a 2D molecular ID code for 166 mustard specimens was created.This study establishes a pivotal foundation for the digital man agement of mustard germplasm resources and varieties.
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