野生荔枝半同胞家系果实性状遗传变异分析及遗传参数估算

以26个野生荔10号荔枝自然杂交子代半同胞单株为材料,分析其果实性状的遗传变异和估测其遗传参数,以期弄清野生荔枝的遗传规律和在酿酒品种培育中的可行性提供依据。结果表明,果实的表型性状（果实形状、果肩形状、果皮颜色、龟裂片形状、裂片峰形状）变异范围广,均分离出3~5个不同类型;除果皮颜色外,其余性状亲本性状遗传更加顽固;呈母本性状占比数依次为果肩形状(55.56%)>果实形状(44.44%)>龟裂片形状(40.74%)>裂片峰形状(29.63%)>果皮颜色(14.81%)。品质性状家系间具有极显著差异(P<0.01),变异系数由大到小依次为单果重(28.44%)>果皮厚度(17.48%)>果肉厚度(15.44%)>可食率(12.21%)>可溶性固形物含量(8.8%)>果形指数(5.59%);遗传力由大到小依次为单果重(0.9992)>可食率(0.9987)>可溶性固形物含量(0.9753)>果形指数(0.9733)>果肉厚度(0.9663)>果皮厚度(0.9585);遗传增益由大到小依次为单果重(87.74%)>果肉厚度(48.32%)>果皮厚度(30.16%)>可食率(17.96%)>可溶性固形物含量(14.37%)>果形指数(-4.77%)。单果重在变异系数、遗传力、遗传增益3项指标值均最高,表现出突出的遗传变异、遗传力和遗传增益效果,表明该性状受较强的遗传控制,且后代的选择余地较大。筛选出9个特异单株：8个单株入选高可溶性固形物含量(≥18.5%)特异单株,1个单株入选高可食率(≥80%)特异单株,改良效果好。

Genetic Variation Analysis and Genetic Parameters Estimation of Fruit Traits of Fine Family on Half-sib Families of Wild Litchi

For clarifying the inheritance of wild litchi and providing a scientific basis for the selection of wine varieties, the phenotypic traits, quality traits and maturity genetic variation were analyzed by using the half-sib that produced by natural hybridization of 26 wild No.10 litchi. Results show that: the phenotypic traits of the fruit such as fruit shape, fruit shoulder shape, peel color, crack shape, and split peak shape vary widely, 3 to 5 different types are separated. In addition to the peel color, the inheritance of other traits is more stubborn. The proportion of maternal traits is: fruit shoulder shape (55.56%)> fruit shape (44.44%)> crack shape (40.74%)> split peak shape (29.63%)> peel color (14.81%). There are significant differences among the quality traits (P<0.01), and the coefficient of variation is: single fruit weight (28.44%)> fruit thickness (17.48%)> fruit thickness (15.44%)> edible rate (12.21%)> soluble solids content (8.8%)> fruit shape index (5.59%). For the heritability, the order is single fruit quality (0.9992)> the edible rate (0.9987)> soluble solids content (0.9753)> fruit shape index (0.9733)> flesh thickness (0.9663)> peel thickness (0.9585). For the genetic gain, the order is single fruit quality (87.74%)> fruit thickness (48.32%)> fruit thickness (30.16%)> edible rate (17.96%)> soluble solid content (14.37%)> fruit shape index(-4.77%). The single fruit weight has the highest coefficient of variation, heritability and genetic gain, showing outstanding results at these three indexes, indicating the trait is subject to stubborn genetic control, and has more possibilities in the choice of future generations. 9 specific individuals are selected, 8 single plants for high-solubility solid content (≥18.5%), and one single plant for high edible rate (≥80%), representing a good improvement effect.