青林核桃半同胞家系坚果性状遗传多样性分析

Studies on Genetic Diversity of Nuts Traits in Half Sib Families of Juglans regia Qinglin

以材果兼用型核桃品种青林半同胞家系为试材,从其果实表型性状、坚果质量、出仁率、核仁蛋白质质量分数、脂肪质量分数等对半同胞家系坚果性状遗传多样性进行研究,旨在为核桃品种资源开发利用和新品种选育提供科学依据。结果表明,坚果果形以方圆形为主,果顶平,果面麻,缝合线隆起;内褶壁和横隔膜多为膜质、退化;取仁易,核仁多饱满充实,香、脆、甜而不涩。核仁脂肪质量分数均值为68.31%,总体变幅为64.18%～73.81%,变异系数仅为3.03%,单株间脂肪质量分数差异不显著,其中以株系9-19最高,为73.81%,株系6-1脂肪质量分数最低,仅为64.18%;蛋白质质量分数均值为12.98%,总体变幅为10.93%～17.17%,变异系数为10.68%,单株间蛋白质质量分数差异显著,其中以株系9-4最高,为17.17%,株系6-1最低,为10.93%。

Nuts of half sib families of Juglans regia Qinglin obtained from 42 seedlings were studied by morphological trait, nuts mass, kernel percent, protein, and fatty acid. The purpose of the study was to acquire basic data for the conservation and utilization of the species. The results indicated that the nuts of half sib famil;es of Juglans regia Qinglin are square-round in the shape, nuts top flat, pockmarked surface, and suture line uplifted. The invaginate wall and diaphragm were degenerated. It is very easy to take out the whole kernel. The nut is full and plump, pleasing fragrance, without pucker. The average mass fraction of the fatty acid of half sib families of Juglans regia Qinglin was 68.31%, the maximum value of 9-19 strain was 73. 81%, and minimum value of 6-1 strain was 64.18%. There was no significant difference among plant strain, the mass fraction of fat was 64.18%-73.81%, and the variation coefficient was 3.03%. The average mass fraction of the protein was 12.98% , the maximum value of 9-4 strain was 17. 17% and minimum value of 6-1 strain was 10.93%. There was very significant difference among plant strain, the mass fraction of fat were 10.93%-17.17%, and the variation coefficient were 10.68%.