大白菜主要营养品质性状的遗传效应研究

园艺学报 ›› 2005, Vol. 32 ›› Issue (02): 244-248.

大白菜主要营养品质性状的遗传效应研究

于占东^{1, 2, 3};何启伟¹;王翠花¹;牟晋华¹;刘春香²;刘继保¹

(¹山东省农业科学院蔬菜研究所, 济南250100; ² 山东农业大学园艺学院, 泰安271018; ³ 吉林农业大学园艺学院,长春130118)

收稿日期:2004-06-08 修回日期:2004-12-03 出版日期:2005-04-25 发布日期:2005-04-25

Studies on Genetic Effects of Important Nutr ient Qua lity Characters in Chinese Cabbage

Yu Zhandong^{1, 2, 3};He Qiwei¹;Wang Cuihua¹;Mou Jinhua¹;Liu Chunxiang²;Liu Jibao¹

(¹Institute of Vegetable Crops, Shandong Academy of Agricultural Science, Jipnan 250100, China; ²College of Horticulture,Shandong Agricultural University, Tai'an 271018, China; ³College of Horticulture, Jilin Agricultural University, Changchun 130118, China)

Received:2004-06-08 Revised:2004-12-03 Online:2005-04-25 Published:2005-04-25

摘要/Abstract

摘要： 选用大白菜3个生态型的6个高代自交系进行完全双列杂交, 对其干物质、维生素C、可溶性糖、有机酸、粗纤维和氨基酸含量进行遗传效应分析。结果表明, 维生素C、有机酸、干物质及粗纤维含量符合加性- 显性- 母体效应(ADM) 遗传模型, 其狭义遗传力分别为53.1%、13.5%、38.3%和28.2%; 可溶性糖及氨基酸含量符合加性- 显性(AD) 遗传模型, 狭义遗传力分别为18.4%和40.3%。可溶性糖与干物质含量呈显著正相关, 相关系数为0.746; 维生素C与干物质含量呈显著正相关, 相关系数为0.293, 与有机酸、粗纤维含量呈显著负相关, 相关系数分别为0.305和0.366。

关键词: 大白菜, 营养品质性状, 遗传效应

Abstract: Genetic effects of dry matter, vitamin C, soluble sugar, organic acid, crude fiber and amino acid contents in Chinese cabbage (Brassica campestris L. ssp. pekinensis) were analysed for a set of 6 ×6 diallel crosses with six inbred lines of three ecotypes. The results showed that the genetics of vitamin C, organic acid, dry matter and crude fibre contentwas appropriate to the additive-dominant-maternalmodel while the inherence of the soluble sugar and amino acid was appropriate to the additive-dominance model. The estimated narrow heritability of vitamin C, organic acid, dry matter and crude fibre contents were 53.1%, 13.5% , 38.3% and 28.2%. The estimated narrow heritability of soluble sugar, amino acid contentswere 18.4% and 40.3% respectively. It is observed that there was a significant positive correlation between the content of souble sugar and drymatter, the content of vitamin C and drymatter, the coefficient is 0.746 and 0.293 respectively; however , there was a significant negative correlation between the content of vitamin C and crude fibre, the content of vitamin C and organic acid, the coefficient is 0.366 and 0.305, respectively.

Key words: Chinese cabbage, Nutrient quality character, Genetic effect

中图分类号:

S634.1

于占东;;;何启伟;王翠花;牟晋华;刘春香;刘继保. 大白菜主要营养品质性状的遗传效应研究[J]. 园艺学报, 2005, 32(02): 244-248.

Yu Zhandong;;;He Qiwei;Wang Cuihua;Mou Jinhua;Liu Chunxiang;Liu Jibao. Studies on Genetic Effects of Important Nutr ient Qua lity Characters in Chinese Cabbage[J]. ACTA HORTICULTURAE SINICA, 2005, 32(02): 244-248.

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