苦荞重组自交系群体粒重、粒形与蛋白组分含量的变异

通过研究苦荞粒重、粒形与蛋白组分含量的遗传变异和相关性,探索影响苦荞蛋白组分含量的主要性状,筛选综合性状优良的株系。以小米荞×晋荞麦2号衍生的重组自交系(XJ-RILs)群体为试验材料,对粒重、粒形相关性状和籽粒蛋白组分含量和总蛋白含量进行变异分析、相关性分析和聚类分析。结果表明:除醇溶蛋白含量外,父本晋荞麦2号的千粒重、粒长、粒宽、长宽比、清蛋白、球蛋白、谷蛋白和总蛋白含量均显著(P<0.05)高于母本小米荞;在XJ-RILs群体中,各性状变异系数为5.79%~29.97%,且存在双向超亲分离现象;千粒重与粒长、粒宽、球蛋白、谷蛋白和总蛋白含量呈极显著(P<0.01)正相关,粒长与谷蛋白含量呈极显著正相关,粒宽与球蛋白和总蛋白含量呈极显著(P<0.01)正相关;基于各性状的表型值,在欧式距离为12.10~13.50处,将220个株系划分为12个类群,其中C9类群粒长、长宽比、清蛋白和总蛋白含量较高,C10类群千粒重、球蛋白、谷蛋白和总蛋白含量较高,C11类群千粒重、粒长、长宽比、球蛋白和醇溶蛋白含量较高。该结果为进一步研究籽粒各蛋白组分含量的基因型差异提供了重要的试验材料,筛选获得的蛋白组分优异株系为不同食品和保健品的加工提供了推荐材料。

Variation analysis of grain weight,grain shape and protein content in recombinant inbred lines population of tartary buckwheat

To reveal grain related traits affecting protein components and select excellent lines of tartary buckwheat, we analyzed the genetic variation and correlation of grain weight, grain shape and protein components using a recombinant inbred lines (XJ-RILs) population derived from a cross of Xiaomiqiao × Jinqiaomai 2. It was found that the 1 000-grain weight, grain length, grain width, length to width ratio, albumin, globulin, gluten and total protein content of Jinqiaomai 2 were significantly (P<0.05) higher than those of Xiaomiqiao, but there was no significant difference in the content of gliadin between the two parents. Among the XJ-RILs population, coefficient variation of grain weight and grain shape ranged from 5.79% to 29.97%. Tremendous transgressive segregation for all traits was observed in the XJ-RILs population. Thousand-grain weight was significantly (P<0.01) positively correlated to grain length, grain width, globulin, gluten, and total protein content. Grain length was significantly (P<0.01) positively correlated to gluten content. Grain width was significantly (P<0.01) positively correlated to globulin and total protein content. Cluster analysis based on the tested traits found that the XJ-RILs population could be divided into twelve groups at the Euclidean distance of 12.10-13.50. The mean value of grain length, length to width ratio, albumin and gluten content of group C9 were high. The mean value of 1 000-grain weight, globulin gluten and total protein content of group C10 were high. The mean value of 1 000-grain weight, grain length, length to width ratio, globulin and gliadin content of group C11 were high. The results could provide important experimental materials for further study on the genotypic differences of protein components content in grains. The excellent lines with protein components would be recommended as basic materials for processing different foods and health products.