红肉冰糖橙的品质与遗传鉴定

Quality and Genetic Identification of Red-flesh Bingtang Orange

【目的】探明红肉冰糖橙的品质及遗传变异状况,为红肉冰糖橙芽变品种的选育及其开发利用提供理论依据。【方法】采用分光光度计法、HPLC法和改良CTAB法等方法分别测定甜橙各品质指标及汁胞红色色素,提取其叶片DNA,分析比较红肉冰糖橙与红肉脐橙、普通冰糖橙的品质及遗传差异。【结果】在红肉冰糖橙、红肉脐橙和普通冰糖橙中,果实横径和纵径分别为65.66~79.18 mm和63.58~77.84 mm,均为红肉脐橙>普通冰糖橙>红肉冰糖橙;皮厚为3.28~3.96 mm,依次为普通冰糖橙>红肉脐橙>红肉冰糖橙;可食率为62.81%~65.90%,依次为红肉冰糖橙>红肉脐橙>普通冰糖橙;可溶性固形物为11.33%~12.53%,依次为普通冰糖橙>红肉冰糖橙>红肉脐橙;可滴定酸为0.20%~0.78%,依次为红肉脐橙>普通冰糖橙>红肉冰糖橙;维生素C为58.36~63.39 mg/100mL,依次为红肉脐橙>普通冰糖橙>红肉冰糖橙;β-胡萝卜素为3.34~70.98μg/g,依次为红肉脐橙>红肉冰糖橙>普通冰糖橙,番茄红素为0.74~3.19μg/g,依次为红肉冰糖橙>红肉脐橙>普通冰糖橙,类胡萝卜素为69.72~212.87μg/g,依次为红肉脐橙>红肉冰糖橙>普通冰糖橙,各品种间3种色素含量均差异显著;引物合成后经PCR扩增,红肉冰糖橙在100~250 bp出现特异性条带,与普通冰糖橙在DNA水平存在差异。【结论】红肉冰糖橙果实为红肉、低酸、早熟、无籽或少籽,其品质较普通冰糖橙明显提升,引物合成后经PCR扩增,在100~250 bp出现特异性条带,与普通冰糖橙在DNA水平存在差异,具有成为新品种的遗传基础。

【Objective】In order to provide the theoretical basis for breeding,exploration and utilization of red-flesh Bingtang orange bud mutation cultivar,the quality and genetic variation status of red-flesh Bingtang orange are explored.【Method】The spectrophotometry,HPLC and improved CTAB methods are employed to determine the quality index,detect juice sacs red pigment and extract leaf DNA,and then the differences in quality and heredity of red-flesh Bingtang orange,red-flesh navel orange and common Bingtang orange are analyzed and compared.【Result】Among three different orange varieties,the fruit transverse and longitudinal diameter are 65.66~79.18 mm and 63.58~77.84 mm,following red-flesh navel orange>common Bingtang orange>red-flesh Bingtang orange;The pericarp thickness is 3.28~3.96 mm,following common Bingtang orange>red-flesh navel orange>red-flesh Bingtang orange;The edible rate is 62.81%~65.90%,following red-flesh Bingtang orange>red-flesh navel orange>common Bingtang orange.The soluble solid is 11.33%~12.53%,following common Bingtang orange>red-flesh Bingtang orange>red-flesh navel orange;The titratable acid is 0.20%~0.78%,following red-flesh navel orange>common Bingtang orange>red-flesh Bingtang orange.Vitamin C is 58.36~63.39 mg/100mL,following red-flesh navel orange>common Bingtang orange>red-flesh Bingtang orange;β-carotene is 3.34~70.98μg/g,following red-flesh navel orange>red-flesh Bingtang orange>common Bingtang orange,lycopene is 0.74~3.19μg/g,following red-flesh Bingtang orange>red-flesh navel orange>common Bingtang orange,and carotenoid is 69.72~212.87μg/g,following red-flesh navel orange>red-flesh Bingtang orange>common Bingtang orange.The significant differences in three pigment content among three orange varieties are observed.Through PCR amplification after primer synthesis,red-flesh Bingtang orange has a specific band at 100~250 bp,indicating that it is different from common Bingtang orange at DNA level.【Conclusion】Red-flesh Bingtang orange is featured with red flesh,low acid,early maturity,seedless or few seeds,and its quality is improved significantly compared with common Bingtang orange.Through PCR amplification after primer synthesis,red-flesh Bingtang orange has a specific band at 100~250 bp,indicating that it is different from common Bingtang orange at DNA level,which has the genetic basis of becoming a new variety.