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作物学报 ›› 2021, Vol. 47 ›› Issue (8): 1450-1459.doi: 10.3724/SP.J.1006.2021.04213

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

影响甘薯收获期软腐病发生的指标筛选

张思梦(), 倪文荣, 吕尊富, 林燕, 林力卓, 钟子毓, 崔鹏, 陆国权*()   

  1. 浙江农林大学农业与食品科学学院/浙江省农产品品质改良重点实验室, 浙江杭州 311300
  • 收稿日期:2020-09-18 接受日期:2020-12-01 出版日期:2021-08-12 网络出版日期:2021-01-06
  • 通讯作者: 陆国权
  • 作者简介:E-mail: 1826213445@qq.com
  • 基金资助:
    国家现代农业产业技术体系建设专项(CARS-10-B19);国家自然科学基金项目(31671750);浙江省农业(粮食)新品种选育重大科技专项子专题(2016C02050-7-5)

Identification and index screening of soft rot resistance at harvest stage in sweetpotato

ZHANG Si-Meng(), NI Wen-Rong, LYU Zun-Fu, LIN Yan, LIN Li-Zhuo, ZHONG Zi-Yu, CUI Peng, LU Guo-Quan*()   

  1. College of Agriculture and Food Science, Zhejiang Agriculture and Forest University/Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Hangzhou 311300, Zhejiang, China
  • Received:2020-09-18 Accepted:2020-12-01 Published:2021-08-12 Published online:2021-01-06
  • Contact: LU Guo-Quan
  • Supported by:
    China Agriculture Research System(CARS-10-B19);National Natural Science Foundation of China(31671750);Major Scientific and Technological Sub-topics of Zhejiang for Agricultural (Food) New Varieties Selection and Breeding(2016C02050-7-5)

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摘要：

软腐病是甘薯贮藏期最具破坏力的病害之一, 病原菌是匍枝根霉(Rhizopus stolonifer), 匍枝根霉从伤口侵染, 利用伤口的营养物质进行繁殖, 破坏细胞壁, 造成薯块软烂。本研究以不同时期收获的6个甘薯品种块根为试验材料, 通过薯片接菌碟法鉴定软腐病抗性, 测定薯块的质构特性(硬度、黏附性、黏附力、内聚性、弹性、咀嚼性、胶黏性)、营养物质(干率、淀粉、果糖、葡萄糖、蔗糖、粗蛋白、粗纤维)、抗性酶活(POD、PPO、PAL)等生理指标, 对各指标值进行相关分析、灰色关联度分析、隶属函数分析, 筛选和综合评价软腐病抗性指标。根据病斑直径将甘薯软腐病抗性划分等级, 通过病斑直径和各指标值的相关分析、灰色关联度分析, 筛选抗软腐病指标并确定其权重, 再进行隶属函数分析, 得到不同材料软腐病抗性综合评价值(D值), 通过综合评价值和病斑直径比较及相关分析验证指标筛选的可靠性。试验材料的软腐病抗性结果显示, 90 d收获甘薯软腐病抗性表现为抗病, 105 d收获甘薯整体表现为感病和高感, 120、135、150 d收获甘薯软腐病整体抗性为中抗, 同时筛选出果糖含量、咀嚼性、内聚性、弹性、粗蛋白含量、POD、PAL酶活性等7个可评价甘薯软腐病抗性的指标。本研究可为甘薯抗软腐新品种选育提供种质并为甘薯软腐病抗性评价及抗软腐机制研究提供理论依据。

关键词: 甘薯, 软腐病抗性, 收获期, 鉴定指标

Abstract:

Soft rot is one of the most destructive diseases during sweetpotato storage. Cell walls were destroyed and soft rot was caused by Rhizopus Stolonifer, which invaded from wounds and propagated with nutrients from wounds. Six varieties of sweetpotato roots in different harvest period were used as the experimental material to identify the resistance index to soft rot, through the inoculation with sweetpotato chips. Physiological indexes including texture of roots (hardness, adhesion, adhesion force, cohesiveness, elasticity, chewiness, and glue viscosity), nutrients (dry matter content, starch, fructose, glucose, sucrose, crude protein and crude fiber), resistance enzyme activity (POD, PPO, PAL) were investigated in this study. Their correlation analysis, grey correlation analysis of each index and subordinate function analysis were applied in screening and comprehensive evaluation of soft rot resistance. The soft rot resistance of sweetpotato roots was graded based on the disease spot diameter. The index and weight of soft rot resistance were conducted by correlation analysis and grey correlation analysis of disease spot diameter and index values. Comprehensive evaluation value (D-value) of six varieties of sweetpotato roots at different harvest stages were calculated using the membership function analysis. The reliability of indicators selection was verified through correlation analysis of D-value based on the disease spot diameter. Soft rot resistance of sweetpotato was high in 90 day at harvest stage, moderate resistance in 120, 135, 150 day of harvest stage, and hypersensitivity and susceptibility in 105 day of harvest stage. Seven indexes, including fructose content selection, chewiness, cohesiveness, elasticity, protein content, POD and PAL enzyme activity, were filtered out to estimate the resistance of soft rot in sweetpotato. These results could provide the germplasm information for selection and breeding of new sweetpotato varieties resistant to soft rot and could serve as a basis for subsequent assessment of sweetpotato resistant to soft rot and their soft rot resistance mechanism.

Key words: sweetpotato, soft rot resistance, harvest stage, appraisal indicators

表1

甘薯样品编号"

品种
Variety		 收获时间Harvest time
90 d 105 d 120 d 135 d 150 d
徐紫薯8号 Xuzishu 8 1-1 1-2 1-3 1-4 1-5
烟薯25 Yanshu 25 2-1 2-2 2-3 2-4 2-5
济薯25 Jishu 25 3-1 3-2 3-3 3-4 3-5
浙薯13 Zheshu 13 4-1 4-2 4-3 4-4 4-5
心香 Xinxiang 5-1 5-2 5-3 5-4 5-5
漯紫薯4号 Luozishu 4 6-1 6-2 6-3 6-4 6-5

图1

不同收获期甘薯块根接匍枝根霉菌碟21 h后发病情况 A: 90 d收获; B: 105 d收获; C: 120 d收获; D: 135 d收获; E: 150 d收获。"

表2

不同收获期甘薯块根软腐病病斑直径"

品种
Variety		 收获时间Harvest time
90 d 105 d 120 d 135 d 150 d
徐紫薯8号 Xuzishu 8 0.82±0.12 d 2.17±0.06 a 1.622±0.04 b 1.79±0.16 b 1.37±0.22 c
烟薯25 Yanshu 25 0.90±0.06 d 3.58±0.05 a 1.07±0.03 d 1.74±0.28 b 1.41±0.13 c
济薯25 Jishu 25 0.59±0.05 c 2.62±0.14 a 1.31±0.44 b 1.29±0.05 b 1.54±0.11 b
浙薯13 Zheshu 13 0.59±0.02 e 2.79±0.36 a 1.42±0.11 c 1.04±0.14 d 1.84±0.17 b
心香 Xinxiang 0.83±0.01 d 3.17±0.17 a 2.82±0.21 b 1.10±0.10 d 2.18±0.17 c
漯紫薯4号 Luozishu 4 0.52±0.02 c 1.64±0.07 a 1.50±0.15 a 0.69±0.04 c 1.31±0.14 b

表3

不同收获期甘薯块根软腐病病情指数及抗性评价结果"

品种
Variety		 收获时间Harvest time
90 d 105 d 120 d 135 d 150 d
徐紫薯8号 Xuzishu 8 25.00 R 66.67 S 55.56 MR 52.78 MR 50.00 MR
烟薯25 Yanshu 25 25.00 R 97.22 HS 41.67 MR 52.78 MR 50.00 MR
济薯25 Jishu 25 25.00 R 66.67 S 47.22 MR 47.22 MR 50.00MR
浙薯13 Zheshu 13 25.00 R 83.33 HS 47.22 MR 50.00 MR 55.56 MR
心香 Xinxiang 25.00 R 94.44 HS 77.78 S 44.44 MR 55.56 MR
漯紫薯4号 Luozishu 4 25.00 R 55.56 MR 55.56 MR 25.00 R 50.00 MR

表4

甘薯各样品软腐病相关指标测定值"

样品编号
Sample number		 内聚性
Cohesiveness
(ratio)		 弹性
Springiness
(mm)		 咀嚼性
Chewiness
(N)		 果糖
Fructose content
(mg g-1)		 粗蛋白
Crude protein content (%)		 过氧化物酶
POD activity
(U)		 苯丙氨酸解氨酶活性
PAL activity (U)
1-1 0.23±0.00 a 6.31±0.78 ab 210.67±7.10 a 1.36±0.15 d 0.95±0.05 a 7.54±0.24 c 95.00±5.00 a
1-2 0.20±0.01 ab 5.83±0.25 b 165.18±6.28 b 4.64±0.37 a 0.55±0.02 c 2.45±0.20 e 35.33±1.53 c
1-3 0.21±0.00 a 5.81±0.17 b 158.95±2.34 b 4.34±0.28 a 0.62±0.01 b 3.56±0.42 d 17.00±1.00 d
1-4 0.18±0.02 b 6.75±0.25 a 178.27±9.20 b 2.52±0.30 b 0.45±0.02 d 10.55±0.43 b 33.67±3.06 c
1-5 0.21±0.02 a 5.92±0.32 b 176.68±17.80 b 1.87±0.20 c 0.90±0.03 a 16.49±0.49 a 45.00±3.61 b
2-1 0.23±0.01 ab 6.51±0.40 a 126.80±4.36 b 15.34±0.85 c 0.71±0.02 a 10.56±0.37 a 86.33±1.15 a
2-2 0.19±0.01 c 5.43±0.69 b 92.70±1.52 d 19.09±0.08 ab 0.54±0.01 c 4.63±0.44 d 25.33±3.51 b
2-3 0.24±0.01 a 6.71±0.40 a 138.82±5.38 a 19.52±0.13 a 0.45±0.01 d 6.49±1.20 c 25.33±1.53 b
2-4 0.21±0.01 bc 6.68±0.04 a 126.11±10.85 b 16.46±1.30 c 0.66±0.03 b 9.57±0.43 ab 22.33±3.21 b
2-5 0.20±0.01 c 6.35±0.32 a 107.98±4.93 c 17.9±0.40 b 0.43±0.02 d 8.46±0.32 b 8.00±1.00 c
3-1 0.21±0.03 a 6.31±0.07 b 126.14±3.82 b 1.49±0.23 bc 0.57±0.02 d 15.13±0.53 b 73.67±2.52 a
3-2 0.16±0.00 b 5.72±0.25 c 118.63±4.92 b 1.97±0.14 bc 0.44±0.03 e 3.33±0.05 c 9.33±0.58 c
3-3 0.16±0.02 b 6.52±0.14 a 150.22±8.80 a 2.16±0.31 b 0.87±0.01 a 5.42±0.42 c 25.67±2.08 b
3-4 0.14±0.01 b 6.07±0.33 bc 116.60±2.94 b 1.17±0.04 c 0.81±0.01 b 5.66±0.44 c 26.33±2.31 b
3-5 0.13±0.01 b 6.83±0.39 ab 120.41±2.01 b 10.33±0.96 a 0.75±0.01 c 24.39±3.52 a 12.00±1.00 c
4-1 0.28±0.09 a 6.86±0.18 a 218.32±3.87 a 1.80±0.14 d 0.95±0.02 a 9.57±0.92 a 89.00±3.00 a
4-2 0.18±0.00 ab 6.02±0.18 b 135.65±6.94 c 2.65±0.17 c 0.77±0.01 b 2.69±0.79 d 16.33±2.52 bc
4-3 0.20±0.04 ab 5.90±0.34 b 126.72±3.95 d 5.22±0.42 a 0.66±0.09 c 7.47±0.18 b 18.67±3.06 c
4-4 0.17±0.02 b 6.10±0.11 b 125.59±3.53 d 4.08±0.53 b 0.99±0.01 d 5.53±0.49 c 21.67±1.53 b
4-5 0.17±0.01 b 6.71±0.36 a 169.24±4.96 b 1.41±0.14 d 0.40±0.01 d 10.23±0.64 a 17.67±1.15 bc
5-1 0.18±0.01 a 5.49±0.27 a 86.51±2.96 c 1.78±0.11 c 1.00±0.02 a 49.04±0.44 a 68.00±2.65 a
5-2 0.16±0.01 b 5.08±0.56 a 73.64±4.39 d 6.80±0.59 b 0.54±0.01 c 5.38±0.33 d 36.67±3.06 b
5-3 0.19±0.01 a 5.93±0.68 a 103.35±4.52 b 10.03±0.60 a 0.55±0.01 c 6.37±0.37 d 25.33±3.06 c
5-4 0.17±0.01 ab 5.97±0.33 a 106.20±7.81 b 6.03±0.61 b 0.39±0.04 d 8.53±0.97 c 30.67±3.79 c
5-5 0.16±0.01 b 5.74±0.24 a 117.08±3.00 a 6.14±0.65 b 0.76±0.10 b 14.48±0.70 b 13.00±1.73 d
6-1 0.20±0.02 a 7.14±0.68 a 137.18±3.47 a 3.06±0.23 d 0.83±0.01 b 2.81±0.11 d 75.33±4.16 a
6-2 0.17±0.02 a 5.51±0.28 c 97.46±0.35 c 6.83±0.46 b 0.44±0.02 d 8.36±0.41 b 21.00±2.00 c
6-3 0.20±0.01 a 6.51±0.21 ab 133.85±4.09 a 7.63±0.20 a 0.54±0.02 c 2.09±0.18 e 20.33±4.04 c
6-4 0.18±0.01 a 5.99±0.14 bc 115.39±2.91 b 7.53±0.35 c 0.85±0.06 b 4.84±0.18 c 55.67±1.53 b
6-5 0.19±0.03 a 5.80±0.28 c 109.29±7.51 b 4.98±0.46 c 0.97±0.08 a 8.99±0.28 a 11.33±2.08 d

表5

甘薯软腐病病斑直径与各指标的灰色关联度及排序"

序列
Indicator		 测定指标
Index		 关联度γ
Correlation degree γ		 权重
Weight		 位次
Rank
X4 果糖 Fructose 0.5145 0.1668 1
X6 过氧化物酶 Peroxidase 0.4996 0.1620 2
X3 咀嚼性 Chewiness 0.4566 0.1480 3
X8 苯丙氨酸解氨酶 L-phenylalanin ammo-nialyase 0.4144 0.1344 5
X1 内聚性 Cohesiveness 0.4248 0.1377 4
X2 弹性 Springiness 0.4069 0.1319 6
X5 粗蛋白 Crude protein 0.3675 0.1192 7

表6

各指标隶属函数值及加权综合值"

样品编号
Sample number		 内聚性
Cohesiveness
(ratio)		 弹性
Springiness
(mm)		 咀嚼性
Chewiness
(N)		 果糖
Fructose content
(mg g-1)		 粗蛋白
Crude protein content (%)		 过氧化物酶
POD activity
(U)		 苯丙氨酸解氨酶活性
PAL activity (U)		 加权综合值
Weighted
composite value
1-1 0.09 0.40 0.05 0.12 0.08 0.88 0.00 0.23
1-2 0.32 0.64 0.37 0.33 0.73 0.99 0.69 0.55
1-3 0.21 0.65 0.41 0.30 0.62 0.97 0.90 0.55
1-4 0.53 0.19 0.28 0.20 0.91 0.82 0.70 0.49
1-5 0.24 0.59 0.29 0.12 0.15 0.69 0.57 0.37
2-1 0.09 0.31 0.63 0.83 0.47 0.82 0.10 0.48
2-2 0.45 0.83 0.87 0.92 0.76 0.95 0.80 0.81
2-3 0.00 0.21 0.55 1.00 0.90 0.91 0.80 0.64
2-4 0.27 0.22 0.64 0.80 0.55 0.84 0.84 0.61
2-5 0.32 0.38 0.76 0.95 0.94 0.86 1.00 0.75
3-1 0.25 0.40 0.64 0.08 0.70 0.72 0.25 0.42
3-2 0.78 0.69 0.69 0.11 0.92 0.97 0.98 0.71
3-3 0.71 0.30 0.47 0.12 0.21 0.93 0.80 0.50
3-4 0.91 0.52 0.70 0.05 0.31 0.92 0.79 0.59
3-5 1.00 0.15 0.68 0.42 0.40 0.53 0.95 0.60
4-1 0.09 0.13 0.00 0.09 0.07 0.84 0.07 0.19
4-2 0.51 0.55 0.57 0.14 0.37 0.99 0.90 0.57
4-3 0.34 0.60 0.63 0.31 0.56 0.89 0.88 0.58
4-4 0.64 0.51 0.64 0.25 0.01 0.93 0.84 0.54
4-5 0.64 0.21 0.34 0.06 0.98 0.83 0.89 0.54
5-1 0.50 0.80 0.91 0.10 0.00 0.00 0.31 0.36
5-2 0.76 1.00 1.00 0.31 0.75 0.93 0.67 0.77
5-3 0.46 0.59 0.79 0.52 0.73 0.91 0.80 0.68
5-4 0.61 0.57 0.77 0.31 1.00 0.86 0.74 0.68
5-5 0.75 0.68 0.70 0.00 0.39 0.74 0.94 0.63
6-1 0.37 0.00 0.56 0.20 0.27 0.98 0.23 0.37
6-2 0.62 0.79 0.84 0.52 0.92 0.87 0.85 0.73
6-3 0.38 0.31 0.58 0.57 0.75 1.00 0.86 0.60
6-4 0.58 0.56 0.71 0.61 0.24 0.94 0.45 0.56
6-5 0.44 0.65 0.75 0.34 0.04 0.85 0.96 0.56
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