新疆小麦Psy-A1、Ppo-A1、Ppo-D1、TaLox-B1等位变异对面粉色泽的影响

利用已开发的面粉色泽相关性状基因的分子标记,检测了182份新疆小麦品种(系)的Psy-A1、Ppo-A1、Ppo-D1、Ta Lox-B1等位变异,并结合表型鉴定结果,分析不同等位变异对面粉色泽的影响。结果表明,单基因等位变异对面粉色泽的影响不同,其中4个基因等位变异L*值的差异均不显著;对a*值的效应,Psy-A1a高于Psy-A1b(P0.01),Ppo-A1b高于Ppo-A1a(P0.05),Ta Lox-B1a高于Ta Lox-B1b(P0.05);Psy-A1a基因型的b*值高于Psy-A1b基因型(P0.01);Psy-A1a基因型的Wht值低于Psy-A1b基因型(P0.01)。说明Psy-A1是影响面粉色泽(红度、黄度和白度)的重要基因,而Ppo-A1和Ta Lox-B1基因的等位变异只对面粉红度有显著影响。4个检测基因共有12种等位变异组合,对a*、b*和Wht值有显著效应(P0.01),但对L*值影响不显著(P0.05);Psy-A1b/Ppo-A1a/Ppo-D1b/Ta Lox-B1b组合具有最高的Wht值和最低的a*、b*值,Psy-A1a/Ppo-A1a/Ppo-D1b/Ta Lox-B1a组合具有最低的Wht值和最高的a*、b*值。182份品种的Wht值平均为86.86,其中审定品种平均为86.87,冬小麦品种为86.42,春小麦品种为87.32。青春5号具有优良的基因型和较高的面粉白度,应加强利用。总体来看,改良新疆小麦面粉的白度,应重点加强对Psy-A1基因的选择,提高Psy-A1b比例。

Effects of Psy-A1, Ppo-A1, Ppo-D1, and TaLox-B1 Alleles on Flour Color of Xinjiang Wheats

The allelic variations on Psy-A1, Ppo-A1, Ppo-D1, and TaLox-B1 loci in 182 Xinjiang wheat varieties (lines) were tested using developed molecular markers that are associated with flour color. The effects of these alleles were analyzed in combination with phenotypes with the L^*, a^*, and b^* values as well as the Wht data. On the view of a single gene, the allelic variation showed diverse effects on flour color. For L^* value, the allelic effect was not significant. For a^* value, the effect was Psy-A1a > Psy-A1b (P < 0.01), Ppo-A1b > Ppo-A1a (P < 0.05), and TaLox-B1a > TaLox-B1b (P < 0.05). For b^* value, the effect of Psy-A1a was higher than that of Psy-A1b (P < 0.01). As a result, the Wht value of Psy-A1a was signlificantly lower than that of Psy-A1b (P < 0.01). These results suggest that Psy-A1 significantly affects flour redness, yellowness and whiteness, whereas Ppo-A1 and TaLox-B1 only have significant effects on flour redness. A total of 12 allelic combinations were found on the four gene loci, with significant effect on a^*, b^* and Wht values (P < 0.01) and slight effect on L^* value (P > 0.05). The combination Psy-A1b/PPO-A1a/PPO-D1b/TaLox-B1b had the highest Wht value and the lowest a^* and b^* values, and combination Psy-A1a/PPO-A1a/PPO-D1b/TaLox-B1a had the lowest Wht value and the highest a^* and b^* values. The average Wht value of total varieties (lines) tested was 86.86, and that of the released, winter, and spring varieties (lines) was 86.87, 86.42, and 87.32, respectively. Qingchun 5 should be used frequently as a promising parent in breeding programs for its excellent genotype and high flour whiteness. Our results indicate that Psy-A1 is a key gene for improving flour whiteness and its use frequency should be promoted in Xinjiang wheat.