CAJ | 학술논문

用SSR分子标记、食味性状、农艺性状3种数据对来自国内外不同地域的食味表现优良的常规粳稻品种(系)进行了多样性分析.72对SSR引物在60份供试材料中检测到290个等位基因变异,以第5染色体上平均等位基因数目最多.大部分食味优良粳稻材料之间的遗传相似性较高,遗传相似系数范围为0.600～0.924,检测的标记是以3～4个等位基因为主的SSR引物位点.利用SSR标记检测等位基因的材料分群结果表现出一定程度的地域性,江苏省内大多材料可聚为一类,而其他少数及北方粳稻材料多与国外食味优异粳稻品种亲缘关系较近,与其系谱分析结果基本一致.以食味鉴定表型性状为依据,部分产地来源不同而食味优良的材料明显聚为一类,表明遗传基础是决定其食味的主要因素.农艺性状表现与材料来源有一致性,而与食味优良的关系有待进一步明确.
용SSR분자표기、식미성상、농예성상3충수거대래자국내외불동지역적식미표현우량적상규갱도품충(계)진행료다양성분석.72대SSR인물재60빈공시재료중검측도290개등위기인변이,이제5염색체상평균등위기인수목최다.대부분식미우량갱도재료지간적유전상사성교고,유전상사계수범위위0.600～0.924,검측적표기시이3～4개등위기인위주적SSR인물위점.이용SSR표기검측등위기인적재료분군결과표현출일정정도적지역성,강소성내대다재료가취위일류,이기타소수급북방갱도재료다여국외식미우이갱도품충친연관계교근,여기계보분석결과기본일치.이식미감정표형성상위의거,부분산지래원불동이식미우량적재료명현취위일류,표명유전기출시결정기식미적주요인소.농예성상표현여재료래원유일치성,이여식미우량적관계유대진일보명학.
Diversity analysis was performed on conventional japonica rice accessions with good taste at home and abroad based on SSR molecular markers, agronomic traits and taste characteristics. A total of 290 alleles in 60 accessions were detected at 72 SSR loci with the high similarity coefficients varying from 0. 600 to 0. 924. Chromosome 5 showed the greatest value in average allele number. Additionally, most of the SSR loci could detect 3 to 4 alleles. An UPGMA dendrogram based on the cluster analysis of the genetic similarity coefficients showed that the grouping trend of partial accessions was geographic-related and most of the accessions from Jiangsu Province, China were clustered together. Furthermore, many domestic accessions from the south and north of China were genetically similar to the foreign japonica varieties, as was proved by their pedigree from the foreign high-quality sources. According to taste characteristics, partial accessions with excellent taste were clearly clustered into one category though they came from different geographical regions, which indicates that taste characteristics of some varieties were mainly determined by their genetic basis. In addition, the agronomic traits of japonica with good taste may have some close relationship with their geographical origins, but the relationship between superior taste characteristics and agronomic traits should be further clarified.