浙江省甘薯种质资源的品质鉴定与聚类分析
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浙江省农业科学院作物与核技术利用研究所,杭州 310021

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浙江省农业(粮食)新品种选育重大科技专项(2016C02050-7-7);浙江省物种品种资源保护费项目(111721301354052231-1-4)


Quantification and Cluster Analysis of Quality-related Traits in Sweetpotato Germplasm Resources in Zhejiang Province
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Institute of Crops and Nuclear Technology Utilization,Zhejiang Academy of Agricultural Sciences, Hangzhou 310021

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Zhejiang Province Agriculture (Grain) New Variety breeding Major Science and Technology Special Project (2016C02050-7-7);Zhejiang Species Resources Protection Fee Project (111721301354052231-1-4)

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    摘要:

    开展甘薯种质资源的品质鉴定评价,可以系统地了解种质的营养价值、食用品质和加工性能,为甘薯生产的品种 选择和种质资源的育种利用提供依据。对 2017-2019 年浙江省第三次全国农作物种质资源普查与收集行动中征集的 62 份 甘薯种质进行了干物率、胡萝卜素含量、生薯和熟薯可溶性糖含量以及食味的测定,并进行了品质性状的主成分和系统聚类 分析。结果表明,在参试种质中,有高干物率品种 24 份,胡萝卜素含量≥ 5 mg/100 g·FW 的品种 5 份,生薯可溶性糖含量 超过水果甘薯六十日的品种 7 份,熟薯麦芽糖含量超过迷你甘薯心香的品种 6 份。生薯和熟薯均含有果糖、葡萄糖、蔗糖和 麦芽糖。在生薯中蔗糖含量最高,平均含量为 27.00 mg/g·FW,占可溶性糖的 47.49%。在熟薯中麦芽糖含量最高,麦芽糖 与可溶性糖含量高度相关( r=0.925)。食味与熟薯可溶性糖和还原糖含量、胡萝卜素含量呈极显著正相关,与生薯可溶性 糖含量呈显著正相关。主成分 F1、 F2、 F3、 F4 分别与食用品质、淀粉和油炸薯片加工性能、蔗糖含量有关,可以代表 94.15% 的甘薯品质变量信息。系统聚类分析表明,参试种质的品质类型可以分为Ⅰ、Ⅱ、Ⅲ 3 个类群和Ⅰ -1、Ⅰ -2、Ⅱ -1、Ⅱ -2、Ⅲ -1、 Ⅲ -2 6 个亚群,依用途可以简要归类为:淀粉型 23 份,粮饲兼用型 19 份,优质食用型 16 份,油炸薯片型 4 份。总之,浙江省 甘薯种质资源以淀粉型和粮饲兼用型为主,品质类型丰富,在鲜食及淀粉、全粉、薯脯、油炸薯片加工等用途上有较好的利用 价值。

    Abstract:

    Within this study, the phenotypic variations of the quality-related traits were investigated using 62 sweetpotato germplasm resources, which were collected under the frame of the Third National Crop Germplasm Resourses Investigation&Collection Action in Zhejiang province from 2017 to 2019. These traits include the contents of dry matter, carotene and soluble sugars in raw and cooked roots, and taste, followed by statistical analysis using the principal components and systematic cluster analysis. The results showed that 24 accessions were found with high dry matter content, five with carotene content over 5 mg/100 g · FW, seven with soluble sugar content in raw root exceeding that of elite fruit sweetpotato variety Liushiri, and six with maltose content in cooked root exceeding that of mini-sweetpotato variety Xinxiang. Soluble sugars including fructose, glucose, sucrose and maltose were detected in both raw and cooked roots. Especially in raw root, the sucrose was found to be highest, with an average content of 27 mg/g·FW, accounting for 47.49% of the soluble sugar. Relatively, the maltose was the most abundant in cooked roots, and highly associated to the soluble sugar ( r=0.925) . The contents of soluble sugar, reducing sugar and carotene in cooked roots were positively correlated with taste( P<0.01), while soluble sugar content in raw root was positively correlated with taste ( P<0.05) . The principal components F1, F2, F3 and F4 were related to edible quality, processing performance of starch and fried chip and sucrose content respectively, which contributed to 94.15% of the variable information of sweetpotato quality. System clustering showed that the quality types of the test germplasm could be divided into three major categories(Ⅰ, Ⅱ ,Ⅲ), represented by six sub-categories(Ⅰ -1,Ⅰ-2, Ⅱ -1, Ⅱ -2,Ⅲ -1 andⅢ -2) . These accessions, considering the end-use, were categorized: starch type( 23 accessions), food and feed dual-use type ( 19), high quality edible type( 16), fried chip type( 4) . Collectively, the sweetpotato germplasm resources from Zhejiang province were found with an over-representation regarding the starch and food/feed dual-use types, and these germplasms provided a basis in breeding for elite varieties, used for stable food, starch production, whole powder, baked sweetpotato, fried chip, etc.

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沈升法,项超,吴列洪,等.浙江省甘薯种质资源的品质鉴定与聚类分析[J].植物遗传资源学报,2021,22(1):247-259.

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  • 收稿日期:2020-06-08
  • 最后修改日期:2020-06-19
  • 录用日期:2020-07-06
  • 在线发布日期: 2021-01-07
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