二倍体彩色马铃薯杂交群体的蒸食品质遗传多样性评价

Evaluation of Genetic Diversity of Steamed Taste Quality on Diploid Colorful Potato

二倍体育种是近年马铃薯育种热点。为了筛选蒸食品质优良的二倍体彩色马铃薯亲本,本研究以11个天然结实群体和15个人工杂交组合的309个二倍体彩色马铃薯后代为研究对象,对其薯块蒸食品质的质地、变色、酶促褐变程度、香味和口感这5个方面进行鉴定与评分,并比较天然结实和人工杂交组合后代薯块蒸食品质各指标的辛普森指数多样性的差异。研究结果表明:综合评价指标口感等级评分中,共有24份材料平均口感评分在8.00分以上,其中10份来自天然结实的群体,其余14份来自人工杂交组合。在蒸食评价质地方面,天然结实组合后代平均多样性指数高于人工杂交组合后代;在蒸后变色和酶促褐变方面,天然结实和人工杂交后代差别很小;在香味和口感评分等级方面,人工杂交后代多样性略高于天然结实后代。本研究中所筛选出来的蒸食品质优良的材料可作为二倍体亲本,通过杂交筛选二倍体彩色马铃薯品种。

Diploid breeding has been a hotspot for potato breeding in recent years.In order to screen the diploid colored potato parents with excellent steamed food quality,in this study,tubers of 309 individuals from 11 openpollinated populations and 15 artificial hybrid populations were boiled to evaluate their steamed taste quality including texture,color change and enzymic brown,aroma and sensory evaluation.Simpson index was used to infer diversity difference between open-pollinated population and artificial hybrid population in steamed taste quality.The results indicated that mean sensory evaluation scores of 24 samples were over 8.00,10 of 24 samples belonged to open-pollinated population,the remaining samples were artificial hybrid population.In texture,simpson indexes of open-pollinated population were higher than those of artificial hybrid population;in color change and enzymatic brown,simpson indexes in both of two population were almost the same;in aroma and sensory evaluation,simpson indexes of open-pollinated population were a little bit lower than those of artificial hybrid population.In this study,the selected materials with good steaming quality can be used as diploid parents to select diploid color potato varieties through cross breeding.