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以3种含高色素hp基因类型的7个突变体番茄为试材,采用随机区组设计,研究了不同hp番茄果实中番茄红素含量差异及与其它主要品质指标的相关性,以期为番茄果实中番茄红素性状的改良提供优良的基因供体和理论依据。结果表明:不同hp突变体番茄果实中番茄红素含量存在显著和极显著差异,总体趋势表现为hp2>hp1>hp3>对照(非hp基因突变体),其番茄红素含量平均值依次为153.3、123.8、110.3、103.0mg/kg;相关分析表明,不同hp基因突变体番茄果实中番茄红素含量与可溶性蛋白质含量、维生素C含量、可溶性总糖含量和糖酸比的相关性均未达到显著水平,但具有一定的正向相关性,即糖酸比>维生素C含量>可溶性蛋白质含量=可溶性总糖含量。
Seven tomato cultivars with high-pigment hp genotypes were used as experimental materials. The randomized block design was used to study the correlation between the content of lycopene in different hp tomato fruits and other main quality indexes. The improvement of lycopene traits in fruit provides excellent gene donors and theoretical basis. The results showed that there were significant and extremely significant differences in the lycopene content of tomato fruit with different hp mutants. The overall trend was hp2> hp1> hp3> control (non-hp gene mutant), and the average values of lycopene were 153.3 , 123.8,110.3,103.0mg / kg, respectively. Correlation analysis showed that the correlation between lycopene content and soluble protein content, vitamin C content, total soluble sugar content and sugar / acid ratio in tomato fruits with different hp gene mutants did not reach significant Level, but with a certain positive correlation, ie, ratio of sugar to acid> Vitamin C content> soluble protein content = soluble total sugar content.