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作物学报 ›› 2020, Vol. 46 ›› Issue (8): 1208-1216.doi: 10.3724/SP.J.1006.2020.94183

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

抗褐变马铃薯品种(系)鉴定与筛选

陈明俊1,舒启琼3,徐建飞2,罗小波1,雷尊国1,金黎平2,*(),李飞1,*()   

  1. 1贵州省农业科学院马铃薯研究所/国家马铃薯改良中心贵州分中心, 贵州贵阳 550006
    2中国农业科学院蔬菜花卉研究所, 北京 100081
    3贵州师范大学生命科学学院, 贵州贵阳 550000
  • 收稿日期:2019-11-25 接受日期:2020-03-24 出版日期:2020-08-12 网络出版日期:2020-04-26
  • 通讯作者: 金黎平,李飞
  • 作者简介:陈明俊, E-mail: 18286033948@163.com|舒启琼, E-mail: shuqiqiong@163.com
  • 基金资助:
    国家重点研发计划子课题优质多抗适应性强马铃薯新品种培育(2017YFD0101905);贵州省现代农业国际科技合作基地(黔科合平台人才[2019]5804号)

Identification and selection for anti-browning potato varieties (lines)

CHEN Ming-Jun1,SHU Qi-Qiong3,XU Jian-Fei2,LUO Xiao-Bo1,LEI Zun-Guo1,JIN Li-Ping2,*(),LI Fei1,*()   

  1. 1Institute of Potato, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China
    2Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
    3College of Life Sciences, Guizhou Normal University, Guiyang 550000, Guizhou, China
  • Received:2019-11-25 Accepted:2020-03-24 Published:2020-08-12 Published online:2020-04-26
  • Contact: Li-Ping JIN,Fei LI
  • Supported by:
    Sub-Project of the National Key Research and Development Plan (Cultivation of New Potato Varieties with High Quality, Multi Resistance and Strong Adaptability of China)(2017YFD0101905);Modern Agriculture International Science and Technology Cooperation Base of Guizhou (the Science and Technology Cooperation Talent Platform of Guizhou [2019] 5804)

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摘要：

马铃薯块茎易受到损伤引发褐变, 褐变会对其营养、感官品质和安全性造成影响。不同马铃薯品种材料抗褐变能力存在差异, 本研究拟测定27份不同马铃薯种质材料的多酚氧化酶活性、褐变强度、褐变指数和煮后褐变4个褐变相关指标, 综合分析以实现对不同马铃薯品种(系)抗褐变能力的鉴定与筛选。结果表明, 27份材料可分为4种类型, 第1类高抗褐变, 包括09306-82和13041-52, 它们4项指标均能满足抗褐变材料的要求; 第2类抗褐变材料, 包括延薯4号、Q8、12-1、春薯3号、19-1、14018-142、大西洋、龙薯12号、威芋5号、丽薯6号、春薯5号和早大白, 它们的褐变相关指标存在个别明显不足; 第3类中度褐变材料, 包括09001-136、中薯5号、龙薯4号、东农310、青薯9号、15-1、云薯505、BF006、闽薯1号和黔芋8号, 其抗褐变能力弱; 第4类是易褐变材料, 包括春薯6号和费乌瑞它, 它们不具有抗褐变能力或抗褐变能力非常差。筛选的高抗褐变和抗褐变品种(系)可以作为鲜食抗褐变马铃薯育种材料, 为马铃薯净菜加工提供品种支撑, 易褐变材料可用于马铃薯褐变机制的基础性研究。

关键词: 马铃薯, 抗褐变, 多酚氧化酶, 褐化指数, 褐化强度, 煮后变褐

Abstract:

Potato tuber is easy to be damaged and caused browning, which will affect its nutrition, sense quality and safety. Different potato varieties have different resistances to browning. In this study, 27 different potato germplasm resources,were used to measure four indexes including polyphenol oxidase (PPO), browning degree (BD), browning index and after cooking darkening (ACD), for indentifying and selecting anti-browning potato varieties (lines). The 27 materials could be divided into four groups. High anti-browning, group including 09306-82 and 13041-52 had high resistance to browning. Anti-browning group, included Yanshu 4, Q 8, 12-1, Chunshu 3, 19-1, 14018-142, Atlantic, Longshu 12, Weiyu 5, Lishu 6, Chunshu 5, and Zaodabai, had some obvious deficiencies in the related anti-browning indicators. Medium anti-browning group, including 09001-136, Zhongshu 5, Longshu 4, Dongnong 310, Qingshu 9, 15-1, Yunshu 505, BF006, Minshu 1, and Qianyu 8, had poor resistance to browning. Easy browning group, containing Chunshu 6 and Favorita, had very weak resistance to browning. The selected varieties (lines) with very high or high resistance to browning can be used in potato breeding for browning resistance , providing variety support for potato processing industry, and the easy browning materials can be used to study the browning mechanism of potato.

Key words: potato, anti-browning, PPO, browning index, browning degree, after cooking darkening

表1

马铃薯品种(系)的主要农艺性状"

编号
No.		 品种(系)
Variety (line)		 株高
Plant height (cm)		 花色
Flower color		 薯形
Tuber shape		 主茎数
Main stem number		 肉色
Flesh color		 芽眼深度
Eye depth
1 大西洋Atlantic 62 淡紫色Lilac 卵圆形Oval 3 白色White 浅Shallow
2 黔芋8号Qianyu 8 60 白色White 椭圆形Oblong 8 黄色Yellow 浅Shallow
3 中薯5号Zhongshu 5 61 白色White 扁圆形Oblateness 4 淡黄Flaxen 浅Shallow
4 闽薯1号Minshu 1 43 白色White 长圆形Obround 4 淡黄Flaxen 浅Shallow
5 09306-82 62 紫色Purple 长圆形Obround 5 黄色Yellow 浅Shallow
6 09001-136 65 白色White 卵圆形Oval 4 黄色Yellow 浅Shallow
7 费乌瑞它Favorita 48 蓝紫色
Bluish violet		 椭圆形Oblong 4 黄色Yellow 浅Shallow
8 龙薯6号 Longshu 6 49 淡紫色Lilac 椭圆形Oblong 4 黄色Yellow 浅Shallow
9 龙薯12号 Longshu 12 51 淡紫色Lilac 扁圆形Oblateness 3 白色White 浅Shallow
10 19-1 48 白色White 椭圆形Oblong 3 黄色Yellow 中Medium
11 延薯4号Yanshu 4 49 白色White 圆形Roundness 3 黄色Yellow 中Medium
12 春薯6号Chunshu 6 54 白色White 椭圆形Oblong 5 黄色Yellow 浅Shallow
13 12-1 66 白色White 椭圆形Oblong 4 黄色Yellow 浅Shallow
14 14018-142 57 紫色Purple 椭圆形Oblong 6 黄色Yellow 中Medium
15 威芋5号Weiyu 5 61 白色White 椭圆形Oblong 5 黄色Yellow 浅Shallow
16 东农310 Dongnong 310 60 淡紫色Lilac 扁圆形Oblateness 4 白色White 浅Shallow
17 春薯3号Chunshu 3 55 白色White 圆形Roundness 4 白色White 浅Shallow
18 龙薯4号Longshu 4 47 紫色Purple 长圆形Obround 4 黄色Yellow 浅Shallow
19 13041-52 42 白色White 卵圆形Oval 5 淡黄Flaxen 浅Shallow
20 云薯505 Yunshu 505 59 白色White 扁圆形Oblateness 7 白色White 浅Shallow
21 BF006 64 白色White 长圆形Obround 7 黄色Yellow 浅Shallow
22 15-1 50 紫色Purple 椭圆形Oblong 6 黄色Yellow 浅Shallow
23 早大白Zaodabai 64 白色White 长圆形Obround 2 白色White 浅Shallow
24 春薯5号Chunshu 5 60 白色White 扁圆形Oblateness 5 白色White 浅Shallow
25 Q8 51 淡紫色Lilac 椭圆形Oblong 5 黄色Yellow 浅Shallow
26 青薯9号Qingshu 9 65 浅红色Light red 椭圆形Oblong 3 黄色Yellow 浅Shallow
27 丽薯6号Lishu 6 62 白色White 椭圆形Oblong 5 白色White 浅Shallow

图1

马铃薯品种(系)的PPO活性 图中误差线为3个重复值的标准差。"

图2

马铃薯品种(系)的褐变强度 图中误差线为3个重复值的标准差。"

表2

抗褐变马铃薯预选材料的褐变强度"

编号
No.		 品种(系)
Variety (line)		 褐变强度 Browning degree
30℃/20 min 4℃/24 h 变化 Difference
5 09306-82 0.106±0.0040 0.150±0.0015 0.044±0.0055
2 黔芋8号 Qianyu 8 0.123±0.0023 0.173±0.0006 0.050±0.0015
6 09001-136 0.099±0.0059 0.158±0.0015 0.059±0.0076
1 大西洋 Atlantic 0.104±0.0078 0.182±0.0012 0.078±0.0087
7 费乌瑞它 Favorita 0.113±0.0057 0.197±0.0006 0.084±0.0090
20 云薯505 Yunshu 505 0.119±0.0032 0.205±0.0025 0.086±0.0021
3 中薯5号 Zhongshu 5 0.127±0.0031 0.217±0.0023 0.090±0.0023
14 14018-142 0.102±0.0123 0.194±0.0123 0.092±0.0050
17 春薯3号 Chunshu 3 0.120±0.0062 0.269±0.0012 0.149±0.0012
19 13041-52 0.110±0.0020 0.261±0.0021 0.151±0.0015
9 龙薯12号 Longshu 12 0.142±0.0038 0.308±0.0058 0.166±0.0021

图3

马铃薯品种(系)切片的褐变表型图 各材料的编号同。"

图4

马铃薯品种(系)切片的褐变指数"

表3

抗褐变马铃薯预选材料的褐变指数"

编号
No.		 品种(系)
Variety (line)		 初始褐变时间
Initial browning time (h)		 褐变指数 Browning index (%)
3 h 6 h 8 h 12 h 24 h 平均
Average
5 09306-82 6 5 15 15 15 15 13
11 延薯4号 Yanshu 4 8 10 10 10 25 40 19
19 13041-52 12 5 5 5 10 75 20
13 12-1 6 15 15 25 25 25 21
10 19-1 4 15 15 15 25 40 22
17 春薯3号 Chunshu 3 8 10 10 20 15 55 22
25 Q8 12 15 15 15 5 70 24
14 14018-142 5 10 15 15 35 55 26
1 大西洋 Atlantic 6 10 40 45 35 20 30
21 BF006 6 10 25 25 25 65 30
27 丽薯6号 Lishu 6 12 15 25 25 20 65 30
24 春薯5号 Chunshu 5 1 15 15 15 45 95 37
9 龙薯12号 Longshu 12 6 10 55 55 55 55 46
15 威芋5号 Weiyu 5 3 35 35 40 40 85 47
23 早大白 Zaodabai 1 35 45 45 40 70 47

图5

马铃薯品种(系)的煮后变褐 各材料的编号同表1。"

图6

马铃薯品种(系)的煮后变褐分级"

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