大白菜风味品质构成因素及部分因素的遗传效应研究
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摘要
大白菜原产于我国,是我国的主要蔬菜之一,在我国蔬菜市场供应上占有重要地位。近年来,关于大白菜品质的研究取得了一些进展,但是对于大白菜风味物质的定量分析和易煮烂程度的研究尚未开展,更未进行大白菜风味物质及易煮烂程度影响因素的遗传效应研究。本试验以‘山东7号’、‘西白4号’、‘87114’和‘青杂中丰’及其父母本和利用‘花273’、‘114福山’、‘114城阳青’和‘卫固’为亲本配制的杂交组合为试验材料,研究了大白菜风味物质的组成、易煮烂程度的影响因素,并对大白菜的主要风味物质和易煮烂程度的影响因素进行了遗传效应的研究,以期为大白菜风味品质评价体系及优质育种提供科学依据。主要研究结果如下:
1.利用顶空固相微萃取和气相色谱-质谱联用分析技术,对‘山东7号’、‘西白4号’、‘87114’和‘青杂中丰’及其父母本等12个大白菜试材进行了连续2年的风味物质成分分析。试验采用Finnigan Trace MS,PEG-20M毛细管柱(30 m×0.25 mm×0.25μm),75μm CAR-PDMS萃取头。色谱条件:载气He,流速1 ml·min-1。起始温度35℃,保持3 min,以8℃·min-1的速度升至45℃,再以6℃·min-1升至140℃,最后以10℃·min-1升至230℃,保持6 min。质谱条件:EI源,离子源温度200℃,电子能量70 eV,接口温度250℃,检测器电压350 V,发射电流200μA。在12份材料中共检测鉴定出了腈类、酯类、醛类、酮类、醇类、烃类及杂环类等14类170多种化合物。在这些化合物中,虽然种类繁多,年度间差别较大,但是其中有5种物质在各试材中普遍存在,而且相对含量较高,分别为:2-环己烯-1-醇、2-己烯醛、3-己烯-1-醇(Z/E)、苯丙腈、苯乙基异硫氰酸酯等。这五种相对百分含量较大的物质共同组成了大白菜的特征性风味物质。
在两年试验中,有45种成分为各试材间普遍被检出,并在两年试验中均能够检测出来。选取这45种风味物质成分,对其相对百分含量进行了主成分分析,以累计贡献率大于85%为标准,初步明确了影响大白菜风味的7种主要风味物质:2-戊烯-1-醇、己腈、2,4-山梨醛、5-甲基己腈、2-己烯酸、硫氰酸甲酯和2,4-庚二烯醛。
2.以‘花273’、‘114福山’、‘114城阳青’和‘卫固’4个大白菜高代自交系作亲本,按照完全双列杂交法配制16个杂交组合,采用朱军的加性-显性-母体(ADM)模型,应用MINQUE统计方法,对大白菜主要风味物质进行了遗传分析。结果表明, 2,4-山梨醛、5-甲基己腈、2-己烯酸和2,4-庚二烯醛受加性-显性-母体效应共同作用, 2-戊烯-1-醇和硫氰酸甲酯则符合加性-显性模型。
从遗传力来看,7种物质的狭义遗传力均达到极显著水平。说明对于大白菜这几种主要的风味物质,易在后代中固定,亲本系世代选择和亲本选配是有效的,进行性状的遗传改良可以在亲本选育的早代进行。但是己腈、5-甲基己腈和2-己烯酸和2,4-庚二烯醛机误方差比率较大,说明其受环境条件影响较大,早代选择遗传改良效果较差,宜在多代自交后进行选择。另外,7种风味物质广义遗传力明显高于狭义遗传力,表明显性效应显著,适于优势育种。
遗传相关表明,腈类物质间呈显著负相关,醛类物质间无明显相关关系,不同种类物质间均存在显著或极显著正相关。
3.选用6个质地品质——易煮烂程度差异明显的大白菜材料,易煮烂的‘114城阳青’和‘花273×114城阳青’;不易煮烂的‘114福山’和‘卫固’和易煮烂程度中等的‘114福山×114城阳青’和‘卫固×114福山’。分析了农艺性状、细胞壁成分及其相关酶活性对大白菜易煮烂程度的影响。结果表明,大白菜易煮烂程度与干物质含量、原果胶含量、原果胶占总果胶比例呈极显著或显著负相关,与水溶性果胶含量占总果胶含量的比例、PG活性呈显著或极显著正相关。干物质含量、原果胶含量、原果胶或水溶性果胶占总果胶的比例可以作为评价大白菜易煮烂程度的主要技术指标。
4.以‘花273’、‘114福山’、‘114城阳青’和‘卫固’4个大白菜高代自交系作亲本,按照完全双列杂交法配制16个杂交组合,应用朱军的加性-显性-母体效应模型,研究了干物质含量、水溶性果胶含量、原果胶含量、总果胶含量和水溶性果胶含量占总果胶含量的比例的遗传效应。干物质含量符合加性-显性模型,水溶性果胶含量占总果胶比例符合加性-显性-母体效应模型,水溶性果胶含量受加性效应和母体效应控制,均以加性效应为主。原果胶含量和总果胶含量主要受显性效应控制。
从遗传力来看,干物质含量、水溶性果胶含量和水溶性果胶含量占总果胶含量比值的狭义遗传力均达到极显著水平。说明大白菜这几个性状,易在后代中固定,亲本系世代选择和亲本选配是有效的,进行干物质含量、水溶性果胶含量和水溶性果胶占总果胶含量的比值这3个性状的遗传改良可以在亲本选育的早代进行。但是这几个性状的机误方差比率较大,说明其受环境条件影响较大,早代选择遗传改良效果较差,宜在多代自交后进行选择。另外,这5个性状除水溶性果胶含量广义遗传力与狭义遗传力相差不到10%,差异较小外,其余性状广义遗传力明显高于狭义遗传力,表明显性效应显著,适于优势育种。
相关研究表明,干物质含量和原果胶含量的基因型相关系数为0.441,达到了显著水平,原果胶与水溶性果胶含量呈极显著的显性负相关。
5.以‘花273’和‘114福山’杂交获得的F2群体为试材,利用RAPD技术,对与大白菜易煮烂基因连锁的标记进行了研究。优化了大白菜RAPD反应体系:总反应体积为25μl,模板DNA60 ng,Mg~(2+)浓度1.5 mmol·L~(-1),dNTP浓度200μmol·L~(-1),引物浓度0.4μmol·L~(-1),Taq酶用量1U。
采用BSA法,在273个随机引物中共有264个引物获得了扩增产物,出现的谱带总数为1621条,平均每个引物扩增的谱带数为6.14条。在14个多态性引物中,筛选出了一个与大白菜易煮烂基因连锁的RAPD标记-OPA06-1400,与大白菜易煮烂基因的遗传连锁距离为24.8cM。可以作为大白菜易煮烂基因的鉴定标记。
Chinese cabbage (Brassica campestris L. ssp. Pekinensis (Lour) Olsson), one of the major vegetables originates from China, plays an important role in supply of China vegetable market. In recent years, much progress has been made on its quality study. However, few reports were found on the quantitative analysis of volatile components and no reports on effects of its chewy degree. In order to develop a aroma evaluation system and provide scientific proof for high-quality breeding in Chinese cabbage, twelve cultivars including‘Shandong No.7’,‘Xibai No.4’,‘87114’,‘Qing Za Zhong Feng’, and their parents, respectively, were used to study the volatile components. Moreover, sixteen capsicum combinations were made with four Chinese cabbage inbred lines, i. e.‘Hua273’,‘114 Fushan’,‘114Chengyangqing’and‘Weigu’, by complete diallel crossing to study the effects on chewy degree, the genetic parameters of major volatile components and factors correlated with chewy degree of Chinese cabbage. The results were as following:
1.Volatile components of twelve Chinese cabbage materials including‘Shandong No.7’,‘Xibai No.4’,‘87114’,‘Qingzazhongfeng’and their parents, were analyzed by head space-solid phase microextration and Gas Chromatography-Mass Spectrometry (GC-MS). The identification and quantification of volatile compounds were performed at a Finnigan Trace MS using a polyethylene glycol (PEG) capillary column (30 m×0.25 mm×0.25μm), and a Carboxen-polydimethylsiloxane (CAR-PDMS) 100μm extraction fibers were used. Helium was used as the carrier gas; the flow rate of the mobile phase was 1 ml·min-1. The initial oven temperature was 35℃, held for 3 min, ramped at 8℃·min-1 to 45℃, then ramped at 6℃·min-1 to 140℃, and ramped at 10℃·min-1 to 230℃and held for 6 min. The mass spectrometer was operated in the electron ionization mode at 70 eV, a source temperature of 200℃, interface temperature of 250℃. The detector voltage for MS was 350 V, and the filament emission current was 200μA.
More than 170 compounds belonging to 14 varieties via GC-MS were identified. The majority of compounds detected in Chinese cabbage were nitrile, esters, aldehydes, ketones, alcohols, hydrocarbons and heterocycles. Even the volatile components were complex and varied greatly in different years, 2-cyclohexen-1-ol, 2-hexenal, 3-hexen-1-ol(Z/E), benzene, (2-isothiocyanatoethyl) and benzenepropanenitrile were always detected with relatively high content and considered as the characteristic aroma volatiles of Chinese cabbage.
In the two-year trails, 45 compounds could be detected in both years. Principal component analysis was made on those major components according to their relative content. Seven aroma compounds, e.g. 2-penten-ol, hexanenitrile, 2,4-hexadienal, hexanenitrile, 5-methyl, 2-hexenoic acid, thiocyanic methyl ester and 2,4-heptadienal(E,E), were determined to be the major compounds affecting Chinese cabbage flavor based on the criteria that accumulative variance reached over 85%.
2. Sixteen capsicum combinations were made with four Chinese cabbage inbred lines including‘Hua273’,‘114Fushan’,‘114Chengyangqing’and‘Weigu’by complete diallel crossing. Genetic analysis of major volatile components was studied using Zhujun’s (1997) additive-dominant-maternal model and the MINQUE method. The results showed that 1-hexanol, 2,4-hexadienal , hexanenitrile, 5-methyl, 2-hexenoic acid and 2,4-heptadienal(E,E) were controlled by additive-dominant-maternal effects, while 2-penten-ol and thiocyanic methyl ester were controlled by the additive-dominance effect.
The narrow sense heritability of these seven major compounds reached an extremely significant level, indicating that generation selection of parental lines and parent selection were effective to these traits. Therefore genetic improvement could be applied for these traits in the early generations. Due to high residue variance, hexanenitrile, hexanenitrile, 5-methyl, 2-hexenoic acid and 2,4-heptadienal (E,E) could not be selected in the early generations, however selection on high generations would be appropriate. Moreover, the broad sense heritability was significantly higher than their narrow sense heritability, showing that the dominance effects were significant. These indicated that they were suitable for heterosis breeding.
The correlation analysis among volatile components revealed that there were significant negative correlations among the contents of nitriles and no significant correlations among the contents of aldehydes. As to other pairs of aroma compounds, there were significant positive correlations.
3. Six Chinese cabbage materials were used to study the effects of agronomic traits, cell wall components and correlated enzymes on chewy degree. The testing materials included two easy-chewed cultivars (‘114Chengyangqing’and‘Hua273×114 Chengyangqing’), two hard-chewy cultivars (‘114Fushan’and‘Weigu’), and two middle-chewy cultivars (‘114Fushan×114Chengyangqing’and‘Weigu×114Fushan’). The results showed that there were extremely significant or significant negative correlations between chewy degree and dry matter content, proto pectin (PP) content, and PP/TP (total pectin). There were significant or extremely significant positive correlations between chewy degree and WSP (water soluble pectin) /PP, PG activity. As of these correlations, we could evaluate chewy degree of Chinese cabbage by dry matter content, PP content or WSP/PP.
4. Sixteen capsicum combinations were made with four Chinese cabbage inbred lines including‘Hua273’,‘114Fushan’,‘114Chengyangqing’and‘Weigu’by complete diallel crossing. Genetic analysis of dry matter content, WSP content, PP content, TP content and WSP/TP ratio was studied using Zhujun’s additive-dominant- maternal model. The results showed that dry matter content was controlled by additive-dominance effect, while WSP/TP was controlled by additive-dominant- maternal effects, and WSP content was controlled by additive and maternal effects. To these three traits, the additive effects were more important than other effects. But to PP content and TP content, dominance effects were more important. The narrow sense heritability of dry matter content, WSP content, WSP/TP reached an extremely significant level.
The correlation analysis revealed that there were significant positive correlations between the contents of dry matter and PP content (r =0.441; P< 0.01), and highly significant correlation between the contents of PP content and WSP content.
5. An F2 population from‘Hua273’and‘114Fushan’hybridization was used to study the molecular marker linked to chewy degree of Chinese cabbage via RAPD technique. The optimal PCR system for RAPD analysis was as follows: 60 ng template DNA, 1.5 mmol·L~(-1) Mgcl_2, 200μmol·L~(-1) dNTP, 0.4μmol·L~(-1) primer, 1 unit Taq DNA polymerase.
By BSA method, 1621 electrophoretic bands were analyzed with 264 primers, and there were 6.14 bands per primer. Of 14 polymorphic primers, OPA06-1400 was identified to be linked with chewy degree gene of Chinese cabbage. The genetic distance between the chewy degree gene and the RAPD marker was 24.8 cM.
1.利用顶空固相微萃取和气相色谱-质谱联用分析技术,对‘山东7号’、‘西白4号’、‘87114’和‘青杂中丰’及其父母本等12个大白菜试材进行了连续2年的风味物质成分分析。试验采用Finnigan Trace MS,PEG-20M毛细管柱(30 m×0.25 mm×0.25μm),75μm CAR-PDMS萃取头。色谱条件:载气He,流速1 ml·min-1。起始温度35℃,保持3 min,以8℃·min-1的速度升至45℃,再以6℃·min-1升至140℃,最后以10℃·min-1升至230℃,保持6 min。质谱条件:EI源,离子源温度200℃,电子能量70 eV,接口温度250℃,检测器电压350 V,发射电流200μA。在12份材料中共检测鉴定出了腈类、酯类、醛类、酮类、醇类、烃类及杂环类等14类170多种化合物。在这些化合物中,虽然种类繁多,年度间差别较大,但是其中有5种物质在各试材中普遍存在,而且相对含量较高,分别为:2-环己烯-1-醇、2-己烯醛、3-己烯-1-醇(Z/E)、苯丙腈、苯乙基异硫氰酸酯等。这五种相对百分含量较大的物质共同组成了大白菜的特征性风味物质。
在两年试验中,有45种成分为各试材间普遍被检出,并在两年试验中均能够检测出来。选取这45种风味物质成分,对其相对百分含量进行了主成分分析,以累计贡献率大于85%为标准,初步明确了影响大白菜风味的7种主要风味物质:2-戊烯-1-醇、己腈、2,4-山梨醛、5-甲基己腈、2-己烯酸、硫氰酸甲酯和2,4-庚二烯醛。
2.以‘花273’、‘114福山’、‘114城阳青’和‘卫固’4个大白菜高代自交系作亲本,按照完全双列杂交法配制16个杂交组合,采用朱军的加性-显性-母体(ADM)模型,应用MINQUE统计方法,对大白菜主要风味物质进行了遗传分析。结果表明, 2,4-山梨醛、5-甲基己腈、2-己烯酸和2,4-庚二烯醛受加性-显性-母体效应共同作用, 2-戊烯-1-醇和硫氰酸甲酯则符合加性-显性模型。
从遗传力来看,7种物质的狭义遗传力均达到极显著水平。说明对于大白菜这几种主要的风味物质,易在后代中固定,亲本系世代选择和亲本选配是有效的,进行性状的遗传改良可以在亲本选育的早代进行。但是己腈、5-甲基己腈和2-己烯酸和2,4-庚二烯醛机误方差比率较大,说明其受环境条件影响较大,早代选择遗传改良效果较差,宜在多代自交后进行选择。另外,7种风味物质广义遗传力明显高于狭义遗传力,表明显性效应显著,适于优势育种。
遗传相关表明,腈类物质间呈显著负相关,醛类物质间无明显相关关系,不同种类物质间均存在显著或极显著正相关。
3.选用6个质地品质——易煮烂程度差异明显的大白菜材料,易煮烂的‘114城阳青’和‘花273×114城阳青’;不易煮烂的‘114福山’和‘卫固’和易煮烂程度中等的‘114福山×114城阳青’和‘卫固×114福山’。分析了农艺性状、细胞壁成分及其相关酶活性对大白菜易煮烂程度的影响。结果表明,大白菜易煮烂程度与干物质含量、原果胶含量、原果胶占总果胶比例呈极显著或显著负相关,与水溶性果胶含量占总果胶含量的比例、PG活性呈显著或极显著正相关。干物质含量、原果胶含量、原果胶或水溶性果胶占总果胶的比例可以作为评价大白菜易煮烂程度的主要技术指标。
4.以‘花273’、‘114福山’、‘114城阳青’和‘卫固’4个大白菜高代自交系作亲本,按照完全双列杂交法配制16个杂交组合,应用朱军的加性-显性-母体效应模型,研究了干物质含量、水溶性果胶含量、原果胶含量、总果胶含量和水溶性果胶含量占总果胶含量的比例的遗传效应。干物质含量符合加性-显性模型,水溶性果胶含量占总果胶比例符合加性-显性-母体效应模型,水溶性果胶含量受加性效应和母体效应控制,均以加性效应为主。原果胶含量和总果胶含量主要受显性效应控制。
从遗传力来看,干物质含量、水溶性果胶含量和水溶性果胶含量占总果胶含量比值的狭义遗传力均达到极显著水平。说明大白菜这几个性状,易在后代中固定,亲本系世代选择和亲本选配是有效的,进行干物质含量、水溶性果胶含量和水溶性果胶占总果胶含量的比值这3个性状的遗传改良可以在亲本选育的早代进行。但是这几个性状的机误方差比率较大,说明其受环境条件影响较大,早代选择遗传改良效果较差,宜在多代自交后进行选择。另外,这5个性状除水溶性果胶含量广义遗传力与狭义遗传力相差不到10%,差异较小外,其余性状广义遗传力明显高于狭义遗传力,表明显性效应显著,适于优势育种。
相关研究表明,干物质含量和原果胶含量的基因型相关系数为0.441,达到了显著水平,原果胶与水溶性果胶含量呈极显著的显性负相关。
5.以‘花273’和‘114福山’杂交获得的F2群体为试材,利用RAPD技术,对与大白菜易煮烂基因连锁的标记进行了研究。优化了大白菜RAPD反应体系:总反应体积为25μl,模板DNA60 ng,Mg~(2+)浓度1.5 mmol·L~(-1),dNTP浓度200μmol·L~(-1),引物浓度0.4μmol·L~(-1),Taq酶用量1U。
采用BSA法,在273个随机引物中共有264个引物获得了扩增产物,出现的谱带总数为1621条,平均每个引物扩增的谱带数为6.14条。在14个多态性引物中,筛选出了一个与大白菜易煮烂基因连锁的RAPD标记-OPA06-1400,与大白菜易煮烂基因的遗传连锁距离为24.8cM。可以作为大白菜易煮烂基因的鉴定标记。
Chinese cabbage (Brassica campestris L. ssp. Pekinensis (Lour) Olsson), one of the major vegetables originates from China, plays an important role in supply of China vegetable market. In recent years, much progress has been made on its quality study. However, few reports were found on the quantitative analysis of volatile components and no reports on effects of its chewy degree. In order to develop a aroma evaluation system and provide scientific proof for high-quality breeding in Chinese cabbage, twelve cultivars including‘Shandong No.7’,‘Xibai No.4’,‘87114’,‘Qing Za Zhong Feng’, and their parents, respectively, were used to study the volatile components. Moreover, sixteen capsicum combinations were made with four Chinese cabbage inbred lines, i. e.‘Hua273’,‘114 Fushan’,‘114Chengyangqing’and‘Weigu’, by complete diallel crossing to study the effects on chewy degree, the genetic parameters of major volatile components and factors correlated with chewy degree of Chinese cabbage. The results were as following:
1.Volatile components of twelve Chinese cabbage materials including‘Shandong No.7’,‘Xibai No.4’,‘87114’,‘Qingzazhongfeng’and their parents, were analyzed by head space-solid phase microextration and Gas Chromatography-Mass Spectrometry (GC-MS). The identification and quantification of volatile compounds were performed at a Finnigan Trace MS using a polyethylene glycol (PEG) capillary column (30 m×0.25 mm×0.25μm), and a Carboxen-polydimethylsiloxane (CAR-PDMS) 100μm extraction fibers were used. Helium was used as the carrier gas; the flow rate of the mobile phase was 1 ml·min-1. The initial oven temperature was 35℃, held for 3 min, ramped at 8℃·min-1 to 45℃, then ramped at 6℃·min-1 to 140℃, and ramped at 10℃·min-1 to 230℃and held for 6 min. The mass spectrometer was operated in the electron ionization mode at 70 eV, a source temperature of 200℃, interface temperature of 250℃. The detector voltage for MS was 350 V, and the filament emission current was 200μA.
More than 170 compounds belonging to 14 varieties via GC-MS were identified. The majority of compounds detected in Chinese cabbage were nitrile, esters, aldehydes, ketones, alcohols, hydrocarbons and heterocycles. Even the volatile components were complex and varied greatly in different years, 2-cyclohexen-1-ol, 2-hexenal, 3-hexen-1-ol(Z/E), benzene, (2-isothiocyanatoethyl) and benzenepropanenitrile were always detected with relatively high content and considered as the characteristic aroma volatiles of Chinese cabbage.
In the two-year trails, 45 compounds could be detected in both years. Principal component analysis was made on those major components according to their relative content. Seven aroma compounds, e.g. 2-penten-ol, hexanenitrile, 2,4-hexadienal, hexanenitrile, 5-methyl, 2-hexenoic acid, thiocyanic methyl ester and 2,4-heptadienal(E,E), were determined to be the major compounds affecting Chinese cabbage flavor based on the criteria that accumulative variance reached over 85%.
2. Sixteen capsicum combinations were made with four Chinese cabbage inbred lines including‘Hua273’,‘114Fushan’,‘114Chengyangqing’and‘Weigu’by complete diallel crossing. Genetic analysis of major volatile components was studied using Zhujun’s (1997) additive-dominant-maternal model and the MINQUE method. The results showed that 1-hexanol, 2,4-hexadienal , hexanenitrile, 5-methyl, 2-hexenoic acid and 2,4-heptadienal(E,E) were controlled by additive-dominant-maternal effects, while 2-penten-ol and thiocyanic methyl ester were controlled by the additive-dominance effect.
The narrow sense heritability of these seven major compounds reached an extremely significant level, indicating that generation selection of parental lines and parent selection were effective to these traits. Therefore genetic improvement could be applied for these traits in the early generations. Due to high residue variance, hexanenitrile, hexanenitrile, 5-methyl, 2-hexenoic acid and 2,4-heptadienal (E,E) could not be selected in the early generations, however selection on high generations would be appropriate. Moreover, the broad sense heritability was significantly higher than their narrow sense heritability, showing that the dominance effects were significant. These indicated that they were suitable for heterosis breeding.
The correlation analysis among volatile components revealed that there were significant negative correlations among the contents of nitriles and no significant correlations among the contents of aldehydes. As to other pairs of aroma compounds, there were significant positive correlations.
3. Six Chinese cabbage materials were used to study the effects of agronomic traits, cell wall components and correlated enzymes on chewy degree. The testing materials included two easy-chewed cultivars (‘114Chengyangqing’and‘Hua273×114 Chengyangqing’), two hard-chewy cultivars (‘114Fushan’and‘Weigu’), and two middle-chewy cultivars (‘114Fushan×114Chengyangqing’and‘Weigu×114Fushan’). The results showed that there were extremely significant or significant negative correlations between chewy degree and dry matter content, proto pectin (PP) content, and PP/TP (total pectin). There were significant or extremely significant positive correlations between chewy degree and WSP (water soluble pectin) /PP, PG activity. As of these correlations, we could evaluate chewy degree of Chinese cabbage by dry matter content, PP content or WSP/PP.
4. Sixteen capsicum combinations were made with four Chinese cabbage inbred lines including‘Hua273’,‘114Fushan’,‘114Chengyangqing’and‘Weigu’by complete diallel crossing. Genetic analysis of dry matter content, WSP content, PP content, TP content and WSP/TP ratio was studied using Zhujun’s additive-dominant- maternal model. The results showed that dry matter content was controlled by additive-dominance effect, while WSP/TP was controlled by additive-dominant- maternal effects, and WSP content was controlled by additive and maternal effects. To these three traits, the additive effects were more important than other effects. But to PP content and TP content, dominance effects were more important. The narrow sense heritability of dry matter content, WSP content, WSP/TP reached an extremely significant level.
The correlation analysis revealed that there were significant positive correlations between the contents of dry matter and PP content (r =0.441; P< 0.01), and highly significant correlation between the contents of PP content and WSP content.
5. An F2 population from‘Hua273’and‘114Fushan’hybridization was used to study the molecular marker linked to chewy degree of Chinese cabbage via RAPD technique. The optimal PCR system for RAPD analysis was as follows: 60 ng template DNA, 1.5 mmol·L~(-1) Mgcl_2, 200μmol·L~(-1) dNTP, 0.4μmol·L~(-1) primer, 1 unit Taq DNA polymerase.
By BSA method, 1621 electrophoretic bands were analyzed with 264 primers, and there were 6.14 bands per primer. Of 14 polymorphic primers, OPA06-1400 was identified to be linked with chewy degree gene of Chinese cabbage. The genetic distance between the chewy degree gene and the RAPD marker was 24.8 cM.
引文
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