大、小花生生仁和烤仁感官品质特性的广义遗传力估算

Broad-Sense Heritability Estimate of Sensory Quality Characteristics of Large-and Small-Seeded Raw and Roasted Peanut Kernels

利用7份高油酸大花生材料、4份高油酸小花生材料以及普通油酸高产大、小花生品种各1份,在3个地点种植,研究了生仁和烤仁感官品质性状的广义遗传力。结果表明:大花生生仁脆性、细腻度、甜度、苦味、异味、总体喜欢度6项指标以小区为单位估算的广义遗传力为11.65%~20.23%,以品种(系)重复平均数为单位的广义遗传力为50.23%~80.80%;小花生生仁脆性、细腻度、甜度3项指标以小区为单位估算的广义遗传力为22.80%~29.81%,以品种(系)重复平均数为单位的广义遗传力为67.05%~89.59%;大花生烤仁脆性、甜度、总体喜欢度等3项指标以小区为单位估算的广义遗传力为9.92%~26.15%,以品种(系)重复平均数为单位的广义遗传力为40.54%~75.67%;小花生烤花生味和异味以小区为单位估算的广义遗传力分别为20.21%、26.24%,以品种(系)重复平均数为单位的广义遗传力分别为59.06%、80.62%。说明烤花生感官品质育种,欲提高选择的准确性和可靠性,应进行设重复的试验,以重复平均数作为取舍参考。对于像大花生烤仁甜味这样的指标,鉴于遗传因素的作用明显低于环境因素,从生产角度看,现阶段须格外重视种植地点的选择,另外,适宜的农艺措施配套也是必要的。

Broad-sense heritability(H_B^2) of sensory quality traits for raw and roasted peanut kernels was estimated using seven large-and four small-seeded high-oleic peanut genotypes along with one large-and one small-seeded normal-oleic local checks planted in three locations. The results showed that, for large-seeded raw kernels, the plot-based or entry replication mean of variety(line)-based H_B^2 for crunchiness, fineness, sweetness, bitterness, off-flavor and overall liking was 11.65%~20.23% and 50.23%~80.80%, respectively. For small-seeded raw kernels, the plot-based or entry replication mean of variety(line)-based H_B^2 for crunchiness, fineness, sweetness was 22.80%~29.81% and 67.05%~89.59%, respectively. The plot-based or entry replication mean of variety(line)-based H_B^2 for large-seeded roasted kernels in crunchiness, sweetness and overall liking was 9.92%~26.15% and 40.54%~75.67%. For small-seeded roasted kernels, the H_B^2 for roasted peanut flavor and off-flavor was 20.21%, 26.24%(plot basis) and 59.06%, 80.62%(entry replication mean of variety or line basis), respectively. To improve the accuracy and reliability of selection in breeding for roasted peanut sensory quality, trials with replications should be conducted, and the replication means rather than single plot values should be taken as a reference for selection. From a commercial production standpoint of view, for sensory quality traits such as sweetness of roasted large-seeded peanut kernels, since the contribution of genetic factors was significantly lower than that of environmental factors, special attention should be paid to the choice of suitable planting sites, and also the appropriate agronomic measures in current situation.