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Acta Agronomica Sinica ›› 2021, Vol. 47 ›› Issue (8): 1450-1459.doi: 10.3724/SP.J.1006.2021.04213

• CROP GENETICS & BREEDING · GERMPLASM RESOURCES · MOLECULAR GENETICS • Previous Articles     Next Articles

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 Online:2021-08-12 Published:2021-01-06
  • Contact: LU Guo-Quan E-mail:1826213445@qq.com;lugq10@zju.edu.cn
  • 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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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

Table 1

Sample numbers of sweetpotato"

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

Fig. 1

Incidence of Rhizopus stolonifera of sweetpotato tubers after 21 hours at different harvest stages A: harvest in 90 days; B: harvest in 105 days; C: harvest in 120 days; D: harvest in 135 days; E: harvest in 150 days."

Table 2

Spot diameters of root soft rot disease at different harvest stages in sweetpotato (cm)"

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

Table 3

Disease index and resistance evaluation of roots soft rot at different harvest stages in sweetpotato"

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

Table 4

Measured values of soft rot related indexes of sweetpotato samples"

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

Table 5

Grey correlation degree and sequence of spot diameter and indexes of soft rot disease in sweetpotato"

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

Table 6

Membership function values and weighted composite values of each indicator"

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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