梨杂交后代果实主要有机酸遗传动态的研究

Genetic Tendency of Organic Acid in the Pear Hybrid Progeny

以白梨和砂梨3个杂交组合后代果实为试材,利用高效液相色谱法对梨果实中主要有机酸的含量进行了测定和遗传动态分析。结果表明:苹果酸是梨果实中主要的有机酸。杂交后代梨果实中苹果酸和柠檬酸含量均呈现连续变异,杂种后代苹果酸含量平均值均小于亲中值,呈现出向低含量亲本回归的趋势。柠檬酸含量高的亲本与含量低的亲本杂交其后代向高亲回归,平均值高于亲中值。而两个高柠檬酸含量的亲本杂交,其后代平均值则低于亲中值。3个杂交组合后代的维生素C含量的平均值均高于亲中值。苹果酸的变化较能反应总酸的变化趋势。

The genetic tendency of organic acids in the pear hybrid progenies of three cross combinations of Pyrus pyriforlia Nakai and P. bretschneideri Rehd were investigated. The contents of malic acid, citric acid and ascorbic acid of pear fruits were determined by HPLC. Results showed that the main organic acid of pear fruit was malic acid. The contents of malic acid and citric acid of hybrid fruits showed a continuous variation. The average content of malic acid of hybrid fruits was less than that of the parents and showed a recursive trend to the low level parent. The content of citric acid of hybrid fruits tended to the high - content parent when a high - content parent crossed with a low - content parent, and the average value of hybrids was higher than that of parents. While when two parents with high - content of citric acid crossed, the average content of citric acid of the descendants was lower than the average value of the parents. The average contents of vitamin C of the descendants in the three cross combinations were higher than that of the parents. The variation trend of malic acid content of hybrid fruits was similar to that of the total organic acid.