辣椒果实Vc含量的变化规律与遗传分析

Change Rules and Genetic Analysis of Vitamin C Content in Pepper Fruits

为明确辣椒果实Vc含量的遗传规律,通过对不同辣椒和甜椒类型品种及其不同成熟期的果实Vc含量进行测定,并利用高Vc含量辣椒材料M5与低Vc含量甜椒材料Z243构建P1、P2、F1、B1、B2和F26个联合世代群体,应用植物数量性状主基因+多基因联合分离分析方法,进行辣椒红熟果实Vc含量遗传分析。结果显示,辣椒类型果实Vc含量显著高于甜椒类型,绝大多数类型的成熟果Vc含量明显高于嫩熟果,完熟果较成熟果Vc含量显著降低。辣椒红熟果实Vc含量由一对加性-显性主基因+加性-显性-上位性多基因控制(符合D-0遗传模型),d为18.4276,表明主基因加性效应明显,为正向效应,h为-13.3018,表明主基因显性呈负向部分显性,显性程度较高。F2的主基因遗传率和多基因遗传率分别为25.97%和17.13%,因此,遗传变异占表型变异的43.1%,环境变异占表型变异的56.9%,表明辣椒红熟果Vc含量受环境影响明显。本研究为以果实Vc含量为育种目标的辣椒品质育种提供了科学依据。

In order to clarify the change rules and inheritance of Vc content in pepper fruit,fruit Vc content in different pepper genotypes at different maturity levels,and adopted the joint segregation analysis method of major gene plus polygene for Vc content genetic analysis in red ripe fruits were studied. Results showed that the Vc content in the fruit of hot pepper genotypes was significantly higher than in sweet pepper genotypes. And in most varieties,significantly higher Vc content was found in ripe fruit than in mature green fruit,then decreased in the subsequent stages. The Vc content of red fruit was controlled by a pair of additive-dominance major genes and additive-dominance-epistasis polygene（ D- 0model）,with d value of 18. 4276 and h value of- 13. 3018,indicating the obvious and positive main additive effect and the high-level dominant-negative major genes. The heritability rates for major genes and polygene in F2 generation were 25. 97% and 17. 13%,respectively. That the acquired genetic variation accounting for 43. 1% of phenotypic variation,and environmental variation accounting for the remanent 56. 9%,indicating that environmental variation was dominant. This study provided a scientific basis for pepper high quality breeding from the aspect of fruit Vc content.