CAJ | 학술논문

鉴定无苦味种质，选育无苦味品种是控制黄瓜苦味、改善品质的有效方法。利用黄瓜营养器官苦味基因的标记 SSR02309和果实苦味基因的标记 SSR10795，对78份种质资源进行苦味基因型分析，表明黄瓜种质间和种质内苦味基因的标记基因型存在遗传变异性。明确了78份种质苦味基因的标记基因型。初步鉴定出7份无苦味种质。在田间逆境胁迫条件下，利用感官品尝方法对标记鉴定的7份无苦味种质的苦味性状进行了感官品尝鉴定，结果与标记鉴定的一致。为无苦味黄瓜品种改良奠定了技术与种质基础。
감정무고미충질，선육무고미품충시공제황과고미、개선품질적유효방법。이용황과영양기관고미기인적표기 SSR02309화과실고미기인적표기 SSR10795，대78빈충질자원진행고미기인형분석，표명황과충질간화충질내고미기인적표기기인형존재유전변이성。명학료78빈충질고미기인적표기기인형。초보감정출7빈무고미충질。재전간역경협박조건하，이용감관품상방법대표기감정적7빈무고미충질적고미성상진행료감관품상감정，결과여표기감정적일치。위무고미황과품충개량전정료기술여충질기출。
Identifying non-bitter germplasms and breeding non-bitter varieties are effective to control bitterness as well as to improve qualities in cucumber. In this study,SSR02309 marker linked to foliage bitter gene and SSR10795 marker linked to fruit bitter gene were used to identify the marker genotypes of 78 cucumber germplasm resources. The result showed genetic variation of marker genotypes exist among different germplasms and within same germplasms as well. The marker genotypes of 78 germplasms were confirmed,and 7 non-bitter cucumber varie-ties were preliminary identified by using the 2 markers. The sensory evaluation results by tasting such 7 cucumber varieties were consistent with the molecular identification results. This study laid technical and germplasm founda-tion for improving non-bitter cucumber varieties.