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硬度是番茄仅次于风味的品质决定因子。利用来自番茄野生资源S.pennellii LA0716的渐渗系(IL,introgression line)群体,采用穿刺法测定完全红熟期番茄的果实硬度。结果表明,番茄果实果肩、中部和果蒂3个部位的硬度极显著正相关。根据渐渗系遗传图谱,对影响果实硬度的位点进行了初步定位,共检测到5个可明显提高番茄果实硬度的QTL(q F-p-1、q F-p-2、q F-p-3、q F-p-4与q F-p-11),分别位于第1、2、3、4和11号染色体上,其中q F-p-4贡献率最大;2个可显著降低果实硬度的QTL(q S-p-4和q S-p-10),分别位于第4和10号染色体上,其中q S-p-10效应最大。通过比较分析发现,本研究定位的多数QTL与前人在番茄野生种定位的影响硬度的QTL同位,说明番茄硬度在遗传和进化上可能具有一定的保守性。研究结果为番茄硬度QTL的精细定位、克隆及遗传改良奠定了一定基础。
Hardness is the decisive factor in tomato quality after flavor. The fruit firmness of completely ripe red tomatoes was determined by the puncture method using a population of introgression line (IL) from S. pennellii LA0716, a wild tomato resource. The results showed that there was a significant and significant positive correlation between the hardness of tomato fruit shoulder, the middle and the fruit pedicle. According to the genetic map of introgression lines, the loci affecting the fruit firmness were preliminarily located. Five QTLs (qp-1, qp-2, qp-3, qpp -4 and qp-11) were located on chromosomes 1, 2, 3, 4 and 11, respectively, of which Qpp-4 contributed the most. Two QTLs that significantly decreased fruit firmness Sp-10) were located on chromosomes 4 and 10, respectively, of which q Sp-10 had the highest effect. Through comparative analysis, it is found that most of the QTLs mapped in this study are in the same position as the QTLs affecting the hardness of the tomato in wild tomato species, indicating that the hardness of tomato may be genetically and evolutionarily conservative. The results laid a solid foundation for fine mapping, cloning and genetic improvement of QTLs for tomato hardness.