大豆化学诱变后M_2代主要品质性状的遗传变异及相关性分析

Genetic Variation and Correlation Analysis of Main Quality Traits in M_2 Generation of EMS Mutation of Spring Soybean

本研究采用不同浓度(0.3%、0.5%、0.7%、0.9%)化学诱变剂EMS(甲基磺酸乙酯)、不同诱导时间(2 h、4 h、6 h)对大豆吉农18进行诱变,确定最佳诱变处理条件;并对M_2代蛋白质、脂肪等主要品质性状进行遗传变异以及相关性分析,结果表明:大豆吉农18的最佳诱变条件为EMS浓度0.5%,处理时间6 h,致死剂量接近50%。从变异系数分析,M_2代油酸、亚麻酸、硬脂酸的变异系数比较大;M_2代各性状的广义遗传力以亚油酸、亚麻酸和棕榈酸较高,脂肪和硬脂酸相对较低。主要品质性状的相关性分析结果表明,大豆种子脂肪与蛋白质呈极显著负相关,油酸与亚油酸、亚麻酸呈极显著负相关,亚麻酸与亚油酸呈显著正相关。

In this study,different concentrations of EMS(0.3%,0.5%,0.7%,0.9%)and different induction time(2 h,4 h,6 h)were used to induce soybean‘Jinong 18’mutations and determine the best mutagenic conditions.Thegenetic variation and correlation analysis of main quality traits were carried out in M2 generation.Research resultsshowed that the best mutagenic condition was 0.5% EMS and 6 h processing time,and the lethal dose was close to 50 percent.From the analysis of the variable coefficient,the variable coefficient of oleic acid,linolenic acid andstearic acid was relatively large in the M2 generation.The generalized genetic forces of the M2 generation were relatively high in linoleic acid,linolenic acid and plmitic,but fat and stearic acid were very low.Correlation analysis results showed that the main quality traits of fat and protein was significantly negatively related,oleic acid and palmitic acid was significantly positively related,oleic acid and linoleic acid,linolenic acid was significantly negative related,linolenic acid and linoleic acid were significantly positive related.