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烤烟的易烤性影响了烘烤过程中的变黄过程,直接影响烤后烟叶的外观质量。本研究对5个与烤烟易烤性紧密连锁的分子标记进行了有效性检测。结果表明,在云烟85和大白筋599组合的F2群体中利用亲本带型进行分离群体分组,除标记PT53143外,其余4个标记其组间易烤性差异均达到显著以上水平;在自然群体中,以易烤品种云烟85的等位基因型为优异基因型,根据供试品种含有优异基因型位点的数量多寡可将24份品种分为两组,且两组之间易烤性差异达到了显著水平,进一步的遗传多样性分析揭示了易烤性较好一组的供试位点明显趋向保守,存在典型的选择牵连效应,推测供试位点附近极有可能存在与易烤性调控有关的基因。本研究不但验证了供试标记的可用性,同时也提出了一种利用供试标记进行烤烟易烤性分子鉴定和筛选的策略,为今后烤烟品种易烤性改良和新品种选育提供了一定的技术基础。
The easy to roast of flue-cured tobacco affects the process of yellowing during baking, which directly affects the appearance quality of the cured tobacco leaves. In this study, five molecular markers closely linked to the susceptibility to flue-cured tobacco were tested for their effectiveness. The results showed that in the F2 populations of Yunyan 85 and Daishoujin 599 combinations, the segregation population was segregated using the parental belt type, except for the PT53143 marker, the remaining 4 markers showed significant differences in the susceptibility to roasting between the two groups. In the natural population , And the genotypes of easy-roasted varieties Yunyan 85 were excellent genotypes. According to the number of excellent genotype loci in the tested varieties, 24 varieties could be divided into two groups, and the difference of the easy-to-roast between the two groups reached Significant levels, further analysis of genetic diversity revealed that the more easily roasted a group of test sites tend to be conservative, there is a typical choice implicated effect, presumably near the test sites there is likely to be easy to roasted regulation Related genes. This study not only verifies the usability of test markers, but also proposes a strategy to identify and screen the easily-to-be-roasted molecular markers by using the test markers. This study provides some suggestions for the future improvement of roasted tobacco varieties and selection of new varieties technical foundation.