百色杧果栽培种质果实品质多样性分析

广西的杧果(Mangifea indica L.)以百色右江干热河谷为重要栽培地区,百色地区的杧果栽培品种仍然以传统品种为主,伴随着新兴杧果产区的崛起,急需选育适宜百色的杧果新品种,以提升百色杧果的竞争力.目前,在广西以外的其他地区已经开展了不同杧果品种性状评价的研究,而针对广西百色地区杧果栽培种质的多样性分析评价鲜有...

Diversity Analysis of Fruit Quality in Germplasm Resources of Mango in Baise,Guangxi, China

Mango (Mangifea indica L.) is an important fruit crop cultivated along Youjiang River dry-hot valley area in Baise. Now, with the increasing in mango new producing areas, new varieties are widely cultivated. However, traditional varieties are still widely cultivated in Baise. In order to enhance the competitiveness of ‘Baise mango’, it is urgent to breed new varieties which are suitable for Youjiang River dry-hot valley. At present, many studies have been carried out on the evaluation of different mango traits outside Guangxi, but there are few reports on the diversity of mango germplasm in Baise. 17 mango germplasm resources cultivated in Baise were used to identify 23 qualitative and quantitative traits. Correlation analysis, principal component analysis and cluster analysis were used to analyze the diversity. The diversity of 16 mass traits (fruit shape index, fruit weight, edible rate, total soluble solid, total acid, sugar-acid ratio, polyphenols, vitamin C, ferrum, calcium, magnesium, lutein, zeaxanthin, lycopene, α-carotene, β-carotene) in mango fruits was studied. The results showed that the variation of qualitative and quantitative traits was very rich in different mango varieties. The genetic diversity index ranged from 0.65 to 1.50, which was the smallest genetic diversity index in stickness between peel and pulp and the largest genetic diversity index in peel color. The variation coefficient of quantitative traits ranged from 12% to 96%, which was the smallest variation in edible rate and the largest variation in ferrum. Edible rate was positively correlated with fruit weight, was negatively correlated with β-carotene. Ferrum was positively correlated with fruit shape index, negatively correlated with edible rate. Vitamin C was positively correlated with lutein and lycopene. Sugar-acid ratio was negatively correlated with total acid. Magnesium was negatively correlated with fruit shape index. Principal component analysis showed that fruit weight, soluble solids, vitamin C, sugar-acid ratio, ferrum, calcium, α-carotene, lutein and lycopene were the main quantitative traits. Cluster analysis showed that the germplasm resources were divided into three groups. In the first group, the shape of fruit cross section was ovate oblique, with pine flavor, high content of soluble solid, lutein and α-carotene. In the second group, the shape of fruit cross section was ovate oblique, with pine flavor, relatively low content of solid-acid ratio, polyphenol and lycopene. In the third group, peel color was dark, without pine flavor, lower content of sugar-acid ratio and polyphenols, ferrum, lycopene and α-carotene. This study would provide a theoretical basis for genetic improvement, germplasm innovation and application of mango breeding in Baise.