菜用大豆种质资源的农艺性状多样性评价及核心种质与食味品质评价体系的构建

doi:10.3969/j.issn.1004-1524.2023.06.08

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (6): 1307-1314.DOI: 10.3969/j.issn.1004-1524.2023.06.08

菜用大豆种质资源的农艺性状多样性评价及核心种质与食味品质评价体系的构建

卜远鹏¹(), 刘娜¹, 张古文¹, 冯志娟¹, 王斌¹, 龚亚明¹, 许林英²^,^*()

1.浙江省农业科学院蔬菜研究所,浙江杭州 310021
2.慈溪市农业技术推广中心,浙江慈溪 315300

收稿日期:2022-10-31 出版日期:2023-06-25 发布日期:2023-07-04
通讯作者: *许林英,E-mail: linyingxu05@163.com
作者简介:卜远鹏(1990—),男,河南商丘人,博士,助理研究员,主要从事菜用大豆重要农艺性状的基因挖掘与遗传改良研究。E-mail:buyp@zaas.ac.cn
基金资助:
浙江省科技计划(2022C02016-1);浙江省科技计划(2021C02052-2);浙江省2022—2024农作物种质资源精准鉴定评价任务(大豆)(2022R23T60D01);浙江省蔬菜新品种选育重大科技专项(2021C02065-6);浙江省自然科学基金(LTGN23C150004);浙江省自然科学基金(LGN21C150007);浙江省自然科学基金(LGN21C150008);浙江省农业科学院青年人才培养项目(2020R23R08E02)

Diversity evaluation of agronomic traits and construction of core collection and taste quality evaluation system in vegetable soybean germplasm resources

BU Yuanpeng¹(), LIU Na¹, ZHANG Guwen¹, FENG Zhijuan¹, WANG Bin¹, GONG Yaming¹, XU Linying²^,^*()

1. Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Cixi Agricultural Technology Promotion Center, Cixi 315300, Zhejiang, China

Received:2022-10-31 Online:2023-06-25 Published:2023-07-04

摘要/Abstract

摘要：

种质资源的鉴定和评价是充分利用优异基因加速品种改良的第一步。为探究菜用大豆种质资源农艺性状的遗传多样性,构建食味品质评价体系,本文以在全国范围内收集的379份菜用大豆种质资源为材料,对25个农艺性状进行了2年的表型调查,并对其多样性进行了分析和评价。结果表明,25个农艺性状的遗传变异十分丰富,除3个质量性状之外的22个数量性状多样性指数的变化范围在1.40~2.06。在8个核心种质聚类方法中,最长距离法构建的核心种质代表性最好,涵盖了原始种质的所有变异范围。利用核心种质群体对影响菜用大豆食味品质的7个关键理化指标进行了测定,并对6个感官维度进行人工评价,通过相关性分析和多元线性回归分析,明确了可溶性总糖、脂肪和总游离氨基酸含量是影响食味品质的3个关键理化指标,甜味、糯性和硬度3个维度可解释整体喜好变化率的68.2%。本研究结果可为提高菜用大豆种质资源的评价与利用效率,加快高产、优质菜用大豆品种的选育提供参考。

关键词: 菜用大豆, 种质资源, 农艺性状, 食味品质, 多样性评价

Abstract:

The identification and evaluation of germplasm resources is the first step to make full use of elite genes to accelerate the improvement of varieties. In order to explore the genetic diversity of agronomic traits and build an evaluation system for taste quality, 379 vegetable soybean lines widely collected throughout the country were adopted and 25 agronomic traits were investigated in 2 years. The diversity of this whole collection was analyzed and evaluated based on phenotypic data. The results showed that the 25 agronomic traits of the panel contained abundant genetic variation. Except for three quality traits, the diversity index of 22 quantitative traits varied from 1.40 to 2.06. Among the 8 methods of core gemplasm clustering, the core gemplasm constructed by the longest distance method was the most representative, covering all the traits variations of the original gemplasm. Seven key physical and chemical indexes affecting the taste quality of vegetable soybean and six sensory latitudes were determined in this core collection. A multiple linear regression model for vegetable soybean quality was constructed. It was clear that soluble total sugar, oil and total free amino acid contents were three key physical and chemical indexes affecting the taste quality. The three dimensions of sweetness, waxiness and hardness could explain 68.2% of the overall preference change rate. The results of this study are expected to provide a reference for improving the evaluation and utilization efficiency of vegetable soybean germplasm resources and accelerating the cultivation of high-yield and high-quality vegetable soybean varieties.

Key words: vegetable soybean, germplasm resource, agronomic trait, taste quality, diversity evaluation

中图分类号:

S643.7

卜远鹏, 刘娜, 张古文, 冯志娟, 王斌, 龚亚明, 许林英. 菜用大豆种质资源的农艺性状多样性评价及核心种质与食味品质评价体系的构建[J]. 浙江农业学报, 2023, 35(6): 1307-1314.

BU Yuanpeng, LIU Na, ZHANG Guwen, FENG Zhijuan, WANG Bin, GONG Yaming, XU Linying. Diversity evaluation of agronomic traits and construction of core collection and taste quality evaluation system in vegetable soybean germplasm resources[J]. Acta Agriculturae Zhejiangensis, 2023, 35(6): 1307-1314.

图/表 6

参考文献 17

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类别 Types	性状 Traits	英文缩写 English abbreviation	变异幅度 Range	平均值±标准差 Mean±SD	多样性指数 H'	变异系数 CV/%
株型 Plant type	下胚轴颜色 Hypocotyl color	HypocotylC	—	—	0.52	—
	花色Flower color	FlowerC	—	—	0.51	—
	茸毛色Pubescence color	PubescenceC	—	—	0.29	—
	主茎节数Number of main stem nodes	NodeN	5.33~19.00	8.84±2.28	1.71	25.79
	有效分枝数Effective number of branches	BranchN	0.00~7.33	3.32±1.10	1.96	33.13
	株高Height/cm	PlantH	11.52~65.37	28.43±10.08	1.68	35.46
产量Yield	单株荚重Pod weight per plant/g	PodWP	24.14~234.78	97.04±30.7	2.01	31.64
	单株荚数Number of pods per plant	PodNP	13.67~233.67	46.16±24.56	1.45	53.21
	百粒鲜重Fresh weight of 100 grains/g	100SFW	16.80~122.50	73.16±21.65	2.04	29.59
	出仁率Kernel percent/%	KernelP	43.90~76.37	59.28±4.14	1.98	6.98
	10荚鲜重Fresh weight of 10 pods/g	10PFW	5.86~57.63	36.79±10.35	1.96	28.13
荚型Pod type	多粒荚比例Ratio of multiple pods	GraininessPR	0.11~0.75	0.39±0.15	2.06	38.46
	荚长Pod length/mm	PodL	35.81~73.27	58.5±6.58	1.95	11.25
	荚宽Pod width/mm	PodW	6.94~13.92	10.64±1.25	2.01	11.75
	荚长宽比Pod aspect ratio	PodAR	2.64~4.30	3.34±0.29	2.01	8.68
	荚平面面积Pod plane area/cm²	PodA	2.70~10.39	6.55±1.36	2.00	20.76
	弯曲夹角Bending angle/(°)	PodBA	129.62~177.96	170.57±7.1	1.40	4.16
	荚绿色强度Pod green intensity	PodGI	0.84~1.78	1.1±0.16	1.75	14.55
生育期	始花期Anthesis	BeginningF	33.50~54.00	39.85±4.22	1.89	10.59
Growth stages	鼓粒期Filling stage	FullS	66.00~109.00	78.54±7.79	1.89	9.92
	生殖生长期Reproductive stage	Reproductive	26.00~60.00	38.70±5.37	1.91	13.88
叶形Leaf type	叶长Leaf length/mm	LeafL	68.51~289.56	136.24±26.88	1.91	19.73
	叶宽Leaf width/mm	LeafW	30.45~115.07	77.00±12.55	1.97	16.30
	叶长宽比Leaf aspect ratio	LeafAR	1.24~3.85	1.80±0.40	1.65	22.22
	叶面积Leaf area/cm²	LeafA	16.23~198.15	72.42±24.76	1.93	34.19

类别 Types	性状 Traits	英文缩写 English abbreviation	变异幅度 Range	平均值±标准差 Mean±SD	多样性指数 H'	变异系数 CV/%
株型 Plant type	下胚轴颜色 Hypocotyl color	HypocotylC	—	—	0.52	—
	花色Flower color	FlowerC	—	—	0.51	—
	茸毛色Pubescence color	PubescenceC	—	—	0.29	—
	主茎节数Number of main stem nodes	NodeN	5.33~19.00	8.84±2.28	1.71	25.79
	有效分枝数Effective number of branches	BranchN	0.00~7.33	3.32±1.10	1.96	33.13
	株高Height/cm	PlantH	11.52~65.37	28.43±10.08	1.68	35.46
产量Yield	单株荚重Pod weight per plant/g	PodWP	24.14~234.78	97.04±30.7	2.01	31.64
	单株荚数Number of pods per plant	PodNP	13.67~233.67	46.16±24.56	1.45	53.21
	百粒鲜重Fresh weight of 100 grains/g	100SFW	16.80~122.50	73.16±21.65	2.04	29.59
	出仁率Kernel percent/%	KernelP	43.90~76.37	59.28±4.14	1.98	6.98
	10荚鲜重Fresh weight of 10 pods/g	10PFW	5.86~57.63	36.79±10.35	1.96	28.13
荚型Pod type	多粒荚比例Ratio of multiple pods	GraininessPR	0.11~0.75	0.39±0.15	2.06	38.46
	荚长Pod length/mm	PodL	35.81~73.27	58.5±6.58	1.95	11.25
	荚宽Pod width/mm	PodW	6.94~13.92	10.64±1.25	2.01	11.75
	荚长宽比Pod aspect ratio	PodAR	2.64~4.30	3.34±0.29	2.01	8.68
	荚平面面积Pod plane area/cm²	PodA	2.70~10.39	6.55±1.36	2.00	20.76
	弯曲夹角Bending angle/(°)	PodBA	129.62~177.96	170.57±7.1	1.40	4.16
	荚绿色强度Pod green intensity	PodGI	0.84~1.78	1.1±0.16	1.75	14.55
生育期	始花期Anthesis	BeginningF	33.50~54.00	39.85±4.22	1.89	10.59
Growth stages	鼓粒期Filling stage	FullS	66.00~109.00	78.54±7.79	1.89	9.92
	生殖生长期Reproductive stage	Reproductive	26.00~60.00	38.70±5.37	1.91	13.88
叶形Leaf type	叶长Leaf length/mm	LeafL	68.51~289.56	136.24±26.88	1.91	19.73
	叶宽Leaf width/mm	LeafW	30.45~115.07	77.00±12.55	1.97	16.30
	叶长宽比Leaf aspect ratio	LeafAR	1.24~3.85	1.80±0.40	1.65	22.22
	叶面积Leaf area/cm²	LeafA	16.23~198.15	72.42±24.76	1.93	34.19

聚类方法 Cluster method	MD	VD	CR	VR
可变法Flexible-beta method	0	60	100	116.86
离差平方和法Ward’s method	4	68	100	117.77
最长距离法Complete linkage	4	76	100	117.61
中间距离法Median method	12	64	100	117.55
类平均法Average linkage	16	76	100	120.25
可变类平均法	20	72	100	118.79
Flexible group average method
重心法Centroid method	56	88	100	122.56
最短距离法Single linkage	64	88	100	124.14

聚类方法 Cluster method	MD	VD	CR	VR
可变法Flexible-beta method	0	60	100	116.86
离差平方和法Ward’s method	4	68	100	117.77
最长距离法Complete linkage	4	76	100	117.61
中间距离法Median method	12	64	100	117.55
类平均法Average linkage	16	76	100	120.25
可变类平均法	20	72	100	118.79
Flexible group average method
重心法Centroid method	56	88	100	122.56
最短距离法Single linkage	64	88	100	124.14

性状 Traits	均值Mean		P_t	方差Variance		P_F	极差Range		变异系数CV/%
性状 Traits	原始种质 Original germplasm	核心种质 Core germplasm	P_t	原始种质 Original germplasm	核心种质 Core germplasm	P_F	原始种质 Original germplasm	核心种质 Core germplasm	原始种质 Original germplasm	核心种质 Core germplasm
主茎节数	8.84	9.45	0.04^*	5.23	8.38	<0.01^**	13.67	13.67	0.26	0.31
Number of main stem nodes
有效分枝数	3.32	3.24	0.56	1.22	1.87	<0.01^**	7.33	7.33	0.33	0.42
Effective number of branches
株高Height/cm	28.43	31.01	0.04^*	101.61	136.02	0.02^*	53.85	53.85	0.35	0.38
单株荚重	97.04	94.52	0.46	942.71	1 208.43	0.05^*	210.64	210.64	0.32	0.37
Pod weight per plant/g
单株荚数	46.16	51.06	0.14	604.65	1 042.08	<0.01^**	220.00	220.00	0.53	0.63
Number of pods per plant
百粒鲜重	73.16	76.73	0.22	469.80	616.87	0.03^*	105.70	105.70	0.30	0.37
Fresh weight of 100 grains/g
出仁率Kernel percent/%	59.28	59.02	0.62	17.14	26.14	<0.01^**	32.47	32.47	0.07	0.09
10荚鲜重	36.79	35.62	0.30	84.95	116.15	0.02^*	51.77	51.77	0.25	0.30
Fresh weight of 10 pods/g
多粒荚比例	0.39	0.40	0.49	0.02	0.02	0.07	0.64	0.64	0.35	0.38
Ratio of multiple pods
荚长Pod length/mm	58.5	57.2	0.1	42.83	58.02	0.02^*	37.46	37.46	0.11	0.13
荚宽Pod width/mm	10.64	10.44	0.17	1.54	2.06	0.02^*	6.98	6.98	0.12	0.14
荚长宽比Pod aspect ratio	3.34	3.31	0.42	0.08	0.09	0.27	1.66	1.66	0.09	0.09
荚平面面积	6.55	6.32	0.15	1.82	2.51	0.01^*	7.69	7.69	0.21	0.25
Pod plane area/cm²
弯曲夹角Bending angle/(°)	170.57	169.48	0.25	49.84	87.02	<0.01^**	48.34	48.34	0.04	0.06
荚绿色强度	1.10	1.13	0.21	0.03	0.04	<0.01^**	0.95	0.95	0.14	0.17
Pod green intensity
始花期Anthesis	39.85	40.29	0.41	17.81	26.81	<0.01^**	20.50	20.50	0.11	0.13
鼓粒期Filling stage	78.54	79.65	0.26	60.66	91.25	<0.01^**	43.00	43.00	0.10	0.12
生殖生长期	38.70	39.36	0.31	28.81	40.34	0.01^*	34.00	34.00	0.14	0.16
Reproductive stage
叶长Leaf length/mm	136.24	140.02	0.27	676.80	1 106.78	<0.01^**	221.05	221.05	0.19	0.24
叶宽Leaf width/mm	77.00	76.28	0.65	147.48	236.04	<0.01^**	84.62	84.62	0.16	0.20
叶长宽比Leaf aspect ratio	1.80	1.89	0.08	0.15	0.25	<0.01^**	2.61	2.61	0.22	0.27
叶面积Leaf area/cm²	72.42	74.78	0.46	574.23	1 000.1	<0.01^**	181.92	181.92	0.33	0.42

菜用大豆种质资源的农艺性状多样性评价及核心种质与食味品质评价体系的构建

Diversity evaluation of agronomic traits and construction of core collection and taste quality evaluation system in vegetable soybean germplasm resources

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