自交对板栗可溶性糖组分含量的影响

Effect of Selfing on Soluble Sugar Content of Chestnut

探究燕山地区板栗自交与自然授粉对可溶性糖组分含量的影响,挖掘表型性状信息,为板栗高糖品种的良种繁育提供理论支持。将燕山早丰、燕露、塔丰、燕紫、北京8号分别进行自交与自然授粉,测定蔗糖、麦芽糖、肌醇、葡萄糖、D-半乳糖、D-果糖、棉子糖含量并计算生化甜度,随后进行差异分析、变异分析、相关性分析和OPLS-DA分析及聚类分析。结果表明,多数板栗在自交和自然授粉处理间可溶性糖组分含量存在极显著差异,板栗自交后肌醇含量均显著提高。板栗可溶性糖组分中以蔗糖含量最高,D-半乳糖含量最低。棉子糖变异系数均最高,在自交中变异系数为72.197 7%,在自然授粉中为68.826 8%。自交后D-果糖变异系数降低,其余可溶性糖组分变异系数均上升。蔗糖与生化甜度呈极显著正相关,D-半乳糖与棉子糖呈极显著正相关,板栗自交后葡萄糖与麦芽糖也表现出极显著正相关的特性。板栗自交后生化甜度有所升高。OPLS-DA分析筛选出4个差异可溶性糖组分:蔗糖、棉子糖、葡萄糖和肌醇。聚类分析发现,板栗自交后差异可溶性糖组分含量普遍较自然授粉的高。板栗自交后可溶性糖组分变异丰富,不同板栗资源可溶性糖组分区别较大,为种质资源优化、改善板栗糖度提供了理论支持。

This study explored the effect of self‑pollination and natural pollination on the content of soluble sugar components of chestnut in Yanshan area,and excavated the information of phenotypic traits,to provide theoretical support for the breeding of high‑sugar varieties of chestnut.Yanshan Zaofeng,Yanlu,Tafeng,Yanzi and Beijing 8 were self‑pollinated and naturally pollinated,respectively.The contents of sucrose,maltose,inositol,glucose,D‑galactose,D‑fructose and raffinose were determined and the biochemical sweetness was calculated.Then the difference analysis,variation analysis,correlation analysis,OPLS‑DA analysis and cluster analysis were carried out.The results showed that the content of soluble sugar components in most chestnuts was significantly different between self‑pollination and natural pollination treatments.The inositol content of chestnut was significantly increased after selfing.The content of sucrose was the highest and the content of D‑galactose was the lowest in the soluble sugar components of chestnut.The variation coefficient of raffinose was the highest,which was 72.1977%in self‑pollination and 68.8268%in natural pollination.After selfing,the coefficient of variation of D‑fructose decreased,and the coefficient of variation of other soluble sugar components increased.Sucrose was significantly positively correlated with biochemical sweetness,and D‑galactose was significantly positively correlated with raffinose.After chestnut selfing,glucose and maltose also showed a very significant positive correlation.The biochemical sweetness of chestnut increased after selfing.Four differential soluble sugar components were screened by OPLS‑DA analysis:sucrose,raffinose,glucose and inositol.Cluster analysis showed that the content of differential soluble sugar components in chestnut after selfing was generally higher than that of natural pollination.The variation of soluble sugar components in chestnut after selfing is rich,and the soluble sugar components of different chestnut resources are quite different,which provides theoretical support for the optimization of germplasm resources and the improvement of chestnut sugar content.