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花生籽仁脂肪和蔗糖含量的胚、细胞质、母体遗传效应分析

胡美玲1,薛晓梦1,吴洁1,郅晨阳1,刘念1,陈小平2,王瑾3,晏立英1,王欣1,陈玉宁1,康彦平1,王志慧1,淮东欣1,*,姜慧芳1,雷永1,*,廖伯寿1   

  1. 1 中国农业科学院油料作物研究所 / 农业农村部遗传育种重点实验室,湖北武汉 430062;2 广东省农业科学院作物研究所,广东广州 510640;3 河北省农林科学院粮油作物研究所,河北石家庄 050035
  • 收稿日期:2021-10-26 修回日期:2022-01-05 接受日期:2022-01-05 网络出版日期:2022-02-14
  • 通讯作者: 淮东欣,E-mail: dxhuai@caas.cn;雷永,E-mail: leiyong@caas.cn
  • 基金资助:
    本研究由国家重点研发计划项目(2018YFD1000901),广东省重点领域研发计划项目(2020B020219003),河北省重点研发计划项目(21326316D)和中央级公益性科研院所基本科研业务费专项(Y2021CG05,1610172019003)资助。

Genetic analysis of embryo, cytoplasm, and maternal effects for fat and sucrose contents in peanut seed

HU Mei-Ling1,XUE Xiao-Meng1,WU Jie1,ZHI Chen-Yang1,LIU Nian1,CHEN Xiao-Ping2,WANG Jin3,YAN Li-Ying1,WANG Xin1,CHEN Yu-Ning1,KANG Yan-Ping1,WANG Zhi-Hui1,HUAI Dong-Xin1,*,JIANG Hui-Fang1,LEI Yong1,*,LIAO Bo-Shou1   

  1. 1 Oil Crops Research Institute, Chinese Academy of Agricultural Sciences / Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, Hubei, China; 2 Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, Guangdong, China; 3 Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, Hebei, China
  • Received:2021-10-26 Revised:2022-01-05 Accepted:2022-01-05 Published online:2022-02-14
  • Contact: Huai Dongxin,E-mail: dxhuai@caas.cn;Lei Yong,E-mail: leiyong@caas.cn
  • Supported by:
    This study was supported by the National Key Research and Development Program of China (2018YFD1000901), the Key Area Research and Development Program of Guangdong Province (2020B020219003), the Key Area Research and Development Program of Hebei Province (21326316D), and the Central Public-interest Scientific Institution Basal Research Fund (Y2021CG05, 1610172019003).

摘要: 脂肪和蔗糖含量是影响花生品质的重要因素,了解其遗传特性是开展花生品质改良的理论基础。本研究利用5份脂肪含量和蔗糖含量存在显著差异的花生品系配置不完全双列杂交,采用广义遗传模型对籽仁中脂肪和蔗糖含量的胚、细胞质和母体遗传效应进行分析。结果表明,脂肪含量主要受胚加性效应控制,其次为母体加性效应;蔗糖含量主要受母体加性效应控制。相关性分析发现,花生籽仁中脂肪含量和蔗糖含量显著负相关(r = -0.886**),其中以胚加性相关和细胞质相关为主。杂交亲本遗传效应预测值表明,高脂肪含量品系18-1951和高蔗糖含量品种冀花甜1号是优良的供体亲本,以其为亲本,分别有利于提高花生籽仁的脂肪和蔗糖含量。

关键词: 花生, 脂肪含量, 蔗糖含量, 遗传效应

Abstract: The contents of fat and sucrose are important factors to peanut quality, and revealing their hereditary properties is critical to improve the quality in peanut. In this study, the analysis of embryo, cytoplasm, and maternal effects for fat and sucrose contents in peanut seed were conducted by using general genetic model. Five peanut lines with significantly different fat and sucrose contents were selected as parents for incomplete diallel crosses. The results indicated that the fat content was mainly controlled by embryo additive effect, followed by maternal additive effect. The sucrose content was primarily governed by maternal additive effect. Correlation analysis showed that there was a significant negative correlation between fat and sucrose contents in peanut seed (r = -0.886**), which was mostly managed by embryo additive and cytoplasmic effects. Predicted genetic effects suggested that 18-1951 with high fat content and JHT1 with high sucrose content were superior donor parents for improving the contents of fat and sucrose in peanut, respectively.

Key words: peanut, fat content, sucrose content, genetic effect 

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