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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(P<0.01),Ppo-A1b高于Ppo-A1a(P<0.05),Ta Lox-B1a高于Ta Lox-B1b(P<0.05);Psy-A1a基因型的b*值高于Psy-A1b基因型(P<0.01);Psy-A1a基因型的Wht值低于Psy-A1b基因型(P<0.01)。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(P<0.01),但对L*值影响不显著(P>0.05);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。
The allelic variations of Psy-A1, Ppo-A1, Ppo-D1 and Ta Lox-B1 in 182 Xinjiang wheat cultivars (lines) were detected using the molecular markers of developed flour color-related traits genes and phenotypically identified , Analyze the effect of different allelic variation on the flour color. The results showed that allelic variation of single gene had different effects on the flour color, and the L * values of four alleles were not significantly different. The effect of a * was higher than that of Psy-A1b (P <0.01 A1b (P <0.05), Plo-A1b was higher than that of Ppo-A1a (P <0.05), Ta Lox-B1a was higher than Ta Lox-B1b <0.01). The Wht value of Psy-A1a genotype was lower than that of Psy-A1b genotype (P <0.01). Psy-A1 is an important gene affecting flour color (redness, yellowness and whiteness), while allelic variation of Ppo-A1 and Ta Lox-B1 genes only have a significant effect on flour redness. There was a total of 12 alleles in the 4 tested genes with significant effect on a *, b * and Wht (P <0.01), but no significant effect on L * (P> 0.05) The combination of A1a / Ppo-D1b / Ta Lox-B1b had the highest Wht value and the lowest a *, b * value with the lowest Wht value and the highest of the Psy-A1a / Ppo-A1a / Ppo-D1b / Ta Lox- A *, b * value. The average Wht value of the 182 cultivars was 86.86, of which the average number of certified cultivars was 86.87, that of winter wheat cultivars was 86.42, and that of spring wheat cultivars was 87.32. Youth No. 5 has an excellent genotype and higher flour whiteness should be enhanced use. Overall, improving the whiteness of Xinjiang wheat flour should focus on strengthening the selection of Psy-A1 gene and increase the Psy-A1b ratio.