夏播菜用大豆感官品质性状核心种质构建方法的研究

Study on method of core collection construction for sensory quality traits of summer-planted vegetable soybean.

研究了夏播菜用大豆感官品质性状核心种质构建的方法.以全国菜用大豆主产区的菜用大豆初选核心种质154份品种为材料,依据感官品质性状,采用系统聚类方法构建了由36份材料组成的夏播菜用大豆感官品质性状核心种质,并将构建的核心种质与原有种质进行遗传资源代表性及表型相关分析,结果表明,核心种质较好地保持了原有种质的遗传多样性和复杂性.在品质育种过程中,特异性状核心种质的构建可为有效利用种质资源提供一种便利有效的辅助方法.

A method of core collection construction for sensory quality traits of summer-planted vegetable soybean was investigated. A core collection, consisting of 36 summer-planted vegetable soybeans, was established by hierarchical cluster method with seven sensory quality traits (100-pod fresh weight, 100-seed fresh weight, seed number per pod, pod length, pod width, pod thickness, soluble sugar content) from 154 priary core accessions of vegetable soybean in the main production regions of China. Five parameters, namely, mean, range, variance, coefficient of variation and phenotypic correlation, were used to validate representative of the core collection. The result showed that the core collection for sensory quality traits well retained the genetic diversity and genetic complexity of the primary core accessions. The core collection for special traits may serve as an supplementary method for selecting excellent accession in quality breeding.