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用辣椒品种ECW123R(C.annuum)与CM334(C.annuum)杂交,对其121个F2代单株进行的检测表明,辣椒素合成酶基因(CS)与C位点的共分离控制了辣味的表达。故我们认为CS与C紧密连锁。对四个辣味型品种和四个无辣味型品种的测序分析表明,无辣味型品种在CS的5’上游区有一长度为2529bp的缺失(基因序列)存在。我们已研究出该C位点的分子标记,可在植株苗期检测其辣度。根据该缺失序列,我们开发了5个SCAR标志,其中有两个为共显性。这些SCAR标记对早期检测无辣味型个体既方便又准确。
The crosses of C. annuum with CM334 (C. annuum) on 121 F2 plants indicated that the co-segregation of the capsaicin synthase gene (CS) and C site controlled the spicy expression. Therefore, we think CS and C are closely linked. Sequencing analysis of four spicy cultivars and four spicy cultivars showed that there was a 2529bp deletion (gene sequence) in the 5 ’upstream region of CS without spicy genotypes. We have developed a molecular marker for the C site that detects its spiciness at the seedling stage. Based on this deletion sequence, we developed 5 SCAR markers, of which two are co-dominant. These SCAR markers are both convenient and accurate for early detection of spicy individuals.