Variation analysis of grain weight, grain shape and protein content in recombinant inbred lines population of tartary buckwheat

doi:10.3969/j.issn.1004-1524.2021.04.01

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (4): 565-575.DOI: 10.3969/j.issn.1004-1524.2021.04.01

• Crop Science • Previous Articles Next Articles

Variation analysis of grain weight, grain shape and protein content in recombinant inbred lines population of tartary buckwheat

ZHENG Junqing^a^,^b(), LI Ruiyuan^c, ZHENG Ran^a^,^b, LYU Dan^a^,^b, CHEN Qijiao^a, SHI Taoxiong^a^,^*(), CHEN Qingfu^a

a. Research Center of Buckwheat Industry Technology
b. School of Life Sciences
c. Key Laboratory of Information and Computing Science of Guizhou Province, Guizhou Normal University, Guiyang 550001, China

Received:2020-10-05 Online:2021-04-25 Published:2021-04-25
Contact: SHI Taoxiong

Abstract

Abstract:

To reveal grain related traits affecting protein components and select excellent lines of tartary buckwheat, we analyzed the genetic variation and correlation of grain weight, grain shape and protein components using a recombinant inbred lines (XJ-RILs) population derived from a cross of Xiaomiqiao × Jinqiaomai 2. It was found that the 1 000-grain weight, grain length, grain width, length to width ratio, albumin, globulin, gluten and total protein content of Jinqiaomai 2 were significantly (P<0.05) higher than those of Xiaomiqiao, but there was no significant difference in the content of gliadin between the two parents. Among the XJ-RILs population, coefficient variation of grain weight and grain shape ranged from 5.79% to 29.97%. Tremendous transgressive segregation for all traits was observed in the XJ-RILs population. Thousand-grain weight was significantly (P<0.01) positively correlated to grain length, grain width, globulin, gluten, and total protein content. Grain length was significantly (P<0.01) positively correlated to gluten content. Grain width was significantly (P<0.01) positively correlated to globulin and total protein content. Cluster analysis based on the tested traits found that the XJ-RILs population could be divided into twelve groups at the Euclidean distance of 12.10-13.50. The mean value of grain length, length to width ratio, albumin and gluten content of group C9 were high. The mean value of 1 000-grain weight, globulin gluten and total protein content of group C10 were high. The mean value of 1 000-grain weight, grain length, length to width ratio, globulin and gliadin content of group C11 were high. The results could provide important experimental materials for further study on the genotypic differences of protein components content in grains. The excellent lines with protein components would be recommended as basic materials for processing different foods and health products.

Key words: tartary buckwheat, recombinant inbred lines, grain shape, protein component, variation analysis, cluster analysis

CLC Number:

S517

ZHENG Junqing, LI Ruiyuan, ZHENG Ran, LYU Dan, CHEN Qijiao, SHI Taoxiong, CHEN Qingfu. Variation analysis of grain weight, grain shape and protein content in recombinant inbred lines population of tartary buckwheat[J]. Acta Agriculturae Zhejiangensis, 2021, 33(4): 565-575.

Figures/Tables 6

References 46

[1]	赵钢, 陕方. 中国苦荞[M]. 北京: 科学出版社, 2009: 15-64.
[2]	王婧宜, 金越, 郭慧青, 等. 苦荞的营养保健功能及其在航天食品中的应用展望[J]. 食品安全导刊, 2019(6):176-179.
	WANG J Y, JIN Y, GUO H Q, et al. Nutrition and health function of tartary buckwheat and its application prospect in aerospace food[J]. China Food Safety Magazine, 2019(6):176-179.(in Chinese)
[3]	刘拥海, 俞乐, 肖迪. 荞麦种子蛋白质组分分析[J]. 种子, 2006,25(12):31-33.
	LIU Y H, YU L, XIAO D. Analysis on content of seed protein groups in buckwheat grain[J]. Seed, 2006,25(12):31-33.(in Chinese with English abstract)
[4]	ZHU F. Chemical composition and health effects of tartary buckwheat[J]. Food Chemistry, 2016,203:231-245. DOI URL PMID
[5]	魏益民. 荞麦品质与加工[M]. 西安: 世界地图出版社, 1995.
[6]	杜双奎, 李志西, 于修烛. 荞麦蛋白研究进展[J]. 食品科学, 2004,25(10):409-414.
	DU S K, LI Z X, YU X Z. Research progress on buckwheat protein[J]. Food Science, 2004,25(10):409-414. (in Chinese with English abstract)
[7]	FUJI K, SHIMADA T, TAKAHASHI H, et al. Arabidopsis vacuolar sorting mutants (green fluorescent seed) can be identified efficiently by secretion of vacuole-targeted green fluorescent protein in their seeds.[J]. Plant Cell, 2007,19(2):597-609. DOI URL PMID
[8]	OSBORNE T B. The vegetable proteins[M]. London: Longmans, Green and Co., 1924: 77-79.
[9]	张美莉. 萌发荞麦种子内黄酮与蛋白质的动态变化及抗氧化性研究[D]. 北京: 中国农业大学, 2004.
	ZHANG M L. Study on dynamic changes of flavonoids and poretinsand antioxidant activities of germinated buekwheat seeds[D]. Beijing: China Agricultural University, 2004. (in Chinese with English abstract)
[10]	汪燕, 梁成刚, 孙艳红, 等. 不同苦荞品种的产量与品质及其对低氮的响应[J]. 贵州师范大学学报(自然科学版), 2017,35(6):66-73.
	WANG Y, LIANG C G, SUN Y H, et al. The yield and quality of tartary buckwheat varieties and the response to low nitrogen[J]. Journal of Guizhou Normal University (Natural Sciences), 2017,35(6):66-73.(in Chinese with English abstract)
[11]	郭晓娜, 姚惠源, 陈正行. 苦荞粉蛋白质的分级制备及理化性质[J]. 食品与生物技术学报, 2006,25(3):88-92.
	GUO X N, YAO H Y, CHEN Z X. Fractionation and physi-chemical properties of tartary buckwheat protein[J]. Journal of Food Science and Biotechnology, 2006,25(3):88-92. (in Chinese with English abstract)
[12]	贾峰, 刘效谦, 王震磊, 等. 小麦粉蛋白质溶解性差异的韦恩分类研究[J]. 河南工业大学学报(自然科学版), 2017,38(1):1-4.
	JIA F, LIU X Q, WANG Z L, et al. Venn classification diagram of wheat proteins according to solubility properties[J]. Journal of Henan University of Technology(Natural Science Edition), 2017,38(1):1-4.(in Chinese with English abstract)
[13]	方文琪, 胡淑娜, 郭鑫, 等. 利用小麦RIL群体进行面粉蛋白质含量及其组分的QTL分析[J]. 分子植物育种, 2018,16(7):2223-2229.
	FANG W Q, HU S N, GUO X, et al. QTL analysis of flour protein content and its components using wheat recombinant inbred line population[J]. Molecular Plant Breeding, 2018,16(7):2223-2229. (in Chinese with English abstract)
[14]	刘慧, 王朝辉, 李富翠, 等. 不同麦区小麦籽粒蛋白质与氨基酸含量及评价[J]. 作物学报, 2016,42(5):768-777. DOI URL
	LIU H, WANG Z H, LI F C, et al. Contents of protein and amino acids of wheat grain in different wheat production regions and their evaluation[J]. Acta Agronomica Sinica, 2016,42(5):768-777.(in Chinese with English abstract)
[15]	赵乃新, 顾小红, 兰静, 等. 小麦品质性状与蛋白组份含量关系的研究[J]. 麦类作物学报, 1998,18(4):3-5.
	ZHAO N X, GU X H, LAN J, et al. The relationship of wheat quality and protein components content[J]. Journal of Triticeae Crops, 1998,18(4):3-5. (in Chinese)
[16]	朱朝辉, 赵宏伟, 贾胜德. 玉米蛋白组分的研究进展[J]. 黑龙江农业科学, 2006(4):88-91.
	ZHU C H, ZHAO H W, JIA S D. Study progress on protein components in maize[J]. Heilongjiang Agricultural Sciences, 2006(4):88-91. (in Chinese with English abstract)
[17]	JIN J, MA H L, WANG B, et al. Effects and mechanism of dual-frequency power ultrasound on the molecular weight distribution of corn gluten meal hydrolysates[J]. Ultrasonics Sonochemistry, 2016,30:44-51. DOI URL PMID
[18]	石吕, 张新月, 孙惠艳, 等. 不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应[J]. 中国水稻科学, 2019,33(6):541-552.
	SHI L, ZHANG X Y, SUN H Y, et al. Relationship of grain protein content with cooking and eating quality as affected by nitrogen fertilizer at late growth stage for different types of rice varieties[J]. Chinese Journal of Rice Science, 2019,33(6):541-552. (in Chinese with English abstract)
[19]	宋晓敏, 李素芬, 刘建福, 等. 20种蚕豆样品蛋白质含量与其蛋白组分的分子质量[J]. 中国粮油学报, 2013,28(12):42-46.
	SONG X M, LI S F, LIU J F, et al. Protein content and relative molecular mass of their subunit from twenty broad bean varieties grown in China[J]. Journal of the Chinese Cereals and Oils Association, 2013,28(12):42-46.(in Chinese with English abstract)
[20]	刘玉皎, 侯万伟, 李萍, 等. 青海不同基因型蚕豆蛋白组成及清蛋白和球蛋白亚基的SDS-PAGE分析[J]. 甘肃农业大学学报, 2012,47(2):68-71.
	LIU Y J, HOU W W, LI P, et al. Analysis on protein composition and subunit of albumin and globulin in fava beans of different genotype by SDS-PAGE in Qinghai Province[J]. Journal of Gansu Agricultural University, 2012,47(2):68-71. (in Chinese with English abstract)
[21]	乔宁, 张坤生, 任云霞. 绿豆中四种蛋白质的分级提取与功能性质研究[J]. 食品工业科技, 2014,35(17):83-87.
	QIAO N, ZHANG K S, REN Y X. Extraction and functional properties of four proteins from mung bean[J]. Science and Technology of Food Industry, 2014,35(17):83-87.(in Chinese with English abstract)
[22]	杜永芹, 陈如梅, 陈磊, 等. 蚕豆结实鼓粒期蛋白质及其组分的研究[J]. 上海农学院学报, 1990,8(4):285-289.
	DU Y Q, CHEN R M, CHEN L, et al. A study on protein and its components of faba bean during the stage of seed setting[J]. Journal of Shanghai Agricultural College, 1990,8(4):285-289. (in Chinese with English abstract)
[23]	MERLINO M, LEROY P, CHAMBON C, et al. Mapping and proteomic analysis of albumin and globulin proteins in hexaploid wheat kernels (Triticum aestivum L.)[J]. Theoretical and Applied Genetics, 2009,118(7):1321-1337. URL PMID
[24]	SHEWRY P R, HALFOD N G, TATHAM A S. The high molecular weight subunits of wheat glutenin[J]. Journal of Cereal Science, 1992, 105-120.
[25]	SHEWRY P R, HALFORD N G, BELTON P S, et al. The structure and properties of gluten: an elastic protein from wheat grain[J]. Philosophical Transactions of the Royal Society B: Biological Sciences, 2002,357(1418):133-142. DOI URL
[26]	郎明林, 卢少源, 张荣芝. 中国北方冬麦区主栽品种醇溶蛋白指纹图谱数据库的建立[J]. 中国农业科学, 2002,35(3):238-244.
	LANG M L, LU S Y, ZHANG R Z. Construction of gliadin fingerprints database of the main wheat cultivars grown in North China[J]. Scientia Agricultura Sinica, 2002,35(3):238-244. (in Chinese with English abstract)
[27]	杨学举, 卢少源, 张荣芝, 等. 小麦高分子量麦谷蛋白亚基在杂种后代的品质差异[J]. 河北农业大学学报, 1999(2):1-4.
	YANG X J, LU S Y, ZHANG R Z, et al. Quality differences of HMW glutenin subunits in hybrid generation of bread wheat[J]. Journal of Agricultural University of Hebei, 1999(2):1-4.(in Chinese with English abstract)
[28]	郭荣荣. 甜荞蛋白质组分功能特性评价及对火腿肠质构特性的影响研究[D]. 武汉: 华中农业大学, 2007.
	GUO R R. Studies on functional properties of F. esculentum Moench protein fractions and their effecys on texture properties of sterilized sausage[D]. Wuhan: Huazhong Agricultural University, 2007. (in Chinese with English abstract)
[29]	DI SABATINO A, CORAZZA G R. Coeliac disease[J]. Lancet, 2009,373(9673):1480-1493. DOI URL
[30]	GREEN P H, CELLIER C. Celiac disease[J]. Journal of Allergy & Clinical Immunology, 2015,135(5):1099-1106.
[31]	阮景军, 陈惠. 荞麦蛋白的研究进展与展望[J]. 中国粮油学报, 2008,23(3):209-213.
	RUAN J J, CHEN H. Buckwheat protein: study progress and prospective application[J]. Journal of the Chinese Cereals and Oils Association, 2008,23(3):209-213. (in Chinese with English abstract)
[32]	张超, 卢艳, 郭贯新, 等. 苦荞麦蛋白质抗疲劳功能机理的研究[J]. 食品与生物技术学报, 2005,24(6):78-82.
	ZHANG C, LU Y, GUO G X, et al. Studies on antifatigue of buckwheat protein[J]. Journal of Food Science and Biotechnology, 2005,24(6):78-82. (in Chinese with English abstract)
[33]	左光明, 谭斌, 王金华, 等. 苦荞蛋白对高血脂症小鼠降血脂及抗氧化功能研究[J]. 食品科学, 2010,31(7):247-250. DOI URL
	ZUO G M, TAN B, WANG J H, et al. Hypolipidemic and antioxidant effects of tartary buckwheat proteins in hyperlipidemic mice[J]. Food Science, 2010,31(7):247-250. (in Chinese with English abstract)
[34]	朱新产, 王宝维, 魏益民. 荞麦种子蛋白组分差异研究[J]. 种子, 2000,19(6):9-10.
	ZHU X C, WANG B W, WEI Y M. Studies on the changes of seed protein components in buckwheat grain[J]. Seed, 2000,19(6):9-10. (in Chinese with English abstract)
[35]	陈庆富. 荞麦生产状况及新类型栽培荞麦育种研究的最新进展[J]. 贵州师范大学学报(自然科学版), 2018,36(3):1-7.
	CHEN Q F. The status of buckwheat production and recent progresses of breeding on new type of cultivated buckwheat[J]. Journal of Guizhou Normal University (Natural Sciences), 2018,36(3):1-7.(in Chinese with English abstract)
[36]	张启迪, 邓娇, 梁成刚, 等. 甜荞不同品种不同海拔地区种子蛋白组分含量研究[J]. 广西植物, 2017,37(4):524-532.
	ZHANG Q D, DENG J, LIANG C G, et al. Analysis of protein components in different cultivars of common buckwheat planted in different altitude areas[J]. Guihaia, 2017,37(4):524-532.(in Chinese with English abstract)
[37]	杜荣骞. 生物统计学[M]. 4版. 北京: 高等教育出版社, 2014.
[38]	梁龙兵. 苦荞遗传群体主要农艺性状的遗传及其SSR分子标记研究[D]. 贵阳: 贵州师范大学, 2016.
	LIANG L B. The study of main agronomic traits and SSR molecular markers in genetic population of tartary buckwheat[D]. Guiyang: Guizhou Normal University, 2016. (in Chinese with English abstract)
[39]	石桃雄, 黎瑞源, 梁龙兵, 等. 苦荞重组自交系群体农艺性状分析[J]. 华南农业大学学报, 2018,39(1):20-26.
	SHI T X, LI R Y, LIANG L B, et al. Analysis of agronomic traits in recombinant inbred line population of tartary buckwheat (Fagopyrm tataricum)[J]. Journal of South China Agricultural University, 2018,39(1):20-26.(in Chinese with English abstract)
[40]	吕丹, 黎瑞源, 郑冉, 等. 苦荞“翅米荞×野苦荞”重组自交系群体籽粒黄酮含量及籽粒性状的分析[J]. 贵州师范大学学报(自然科学版), 2019,37(6):40-46.
	LYU D, LI R Y, ZHENG R, et al. Analysis of flavonoids content in grains and grain traits on ‘Chimiqiao’ and ‘Yekuqiao’ recombinant inbred lines population of tartary buckwheat[J]. Journal of Guizhou Normal University (Natural Sciences), 2019,37(6):40-46. (in Chinese with English abstract)
[41]	吕丹, 黎瑞源, 郑冉, 等. 苦荞种质资源籽粒黄酮含量及籽粒性状的变异分析[J]. 分子植物育种, 2020,18(14):4762-4774.
	LYU D, LI R Y, ZHENG R, et al. Variation analysis of flavonoids content in seeds and seed traits of tartary buckwheat germplasm resources[J]. Molecular Plant Breeding, 2020,18(14):4762-4774. (in Chinese with English abstract)
[42]	李春花, 黄金亮, 尹桂芳, 等. 苦荞粒形相关性状的遗传分析[J]. 作物杂志, 2020,196(3):42-46.
	LI C H, HUANG J L, YIN G F, et al. Genetic analysis of grain shape related traits in tartary buckwheat[J]. Crops, 2020,196(3):42-46. (in Chinese with English abstract)
[43]	TAN Y F, XING Y Z, LI J X, et al. Genetic bases of appearance quality of rice grains in Shanyou 63, an elite rice hybrid[J]. Theoretical and Applied Genetics, 2000,101(5/6):823-829. DOI URL
[44]	赵锦龙, 冯洁深, 白和灵, 等. 水稻籽粒大小相关性状QTL定位[J]. 云南农业大学学报(自然科学), 2017,32(5):747-755.
	ZHAO J L, FENG J S, BAI H L, et al. Mapping of QTLs controlling rice grain size[J]. Journal of Yunnan Agricultural University (Natural Sciences), 2017,32(5):747-755.(in Chinese with English abstract)
[45]	石春海, 申宗坦. 籼稻粒形及产量性状的加性相关和显性相关分析[J]. 作物学报, 1996,22(1):36-42.
	SHI C H, SHEN Z T. Additive and dominance correlation analysis of grain shape and yield traits in indica rice[J]. Acta Agronomica Sinica, 1996,22(1):36-42. (in Chinese with English abstract)
[46]	杜欢, 张颖, 薛梦瑶, 等. 大麦株高近等基因系的籽粒性状差异及相关性分析[J]. 华北农学报, 2015,30(5):97-103. DOI URL
	DU H, ZHANG Y, XUE M Y, et al. Difference and correlation analysis of grain traits in the near-isogenic line of plant height of barley[J]. Acta Agriculturae Boreali-Sinica, 2015,30(5):97-103.(in Chinese with English abstract)

性状 Trait	亲本Parents		重组自交系群体XJ-RILs population
性状 Trait	小米荞 Xiaomiqiao	晋荞麦2号 Jinqiaomai 2	均值 Mean	范围 Range	变异系数 CV/%	峰度 Kurtosis	偏度 Skewness
千粒重1 000-grain weight/g	14.36±0.93 b	20.94±0.74 a	18.17	11.88~26.73	17.13	-0.99	-0.19
粒长Grain length/mm	4.45±0.24 b	5.46±0.18 a	4.87	4.05~5.73	9.03	-1.12	0.02
粒宽Grain width/mm	2.90±0.11 b	3.29±0.16 a	3.14	2.78~3.64	5.79	-0.51	0.29
长宽比Length to width ratio	1.55±0.03 b	1.69±0.06 a	1.57	1.27~1.90	10.62	-1.45	0.00
清蛋白Albumin/(mg·g^-1)	35.09±4.54 b	45.04±2.19 a	34.10	10.29~56.39	24.03	-0.38	-0.11
球蛋白Globulin/(mg·g^-1)	9.96±1.21 b	11.38±1.05 a	10.84	5.68~13.48	16.07	0.25	-0.83
醇溶蛋白Gliadin/(mg·g^-1)	4.73±0.60 a	4.89±0.21 a	4.95	2.51~7.42	20.15	-0.58	-0.05
谷蛋白Gluten/(mg·g^-1)	20.39±4.60 b	30.10±2.93 a	26.01	7.83~47.20	29.97	-0.24	0.22
总蛋白Total protein/(mg·g^-1)	69.67±6.96 b	90.14±4.94 a	75.90	44.61~114.20	15.30	0.20	-0.11

性状 Trait	亲本Parents		重组自交系群体XJ-RILs population
性状 Trait	小米荞 Xiaomiqiao	晋荞麦2号 Jinqiaomai 2	均值 Mean	范围 Range	变异系数 CV/%	峰度 Kurtosis	偏度 Skewness
千粒重1 000-grain weight/g	14.36±0.93 b	20.94±0.74 a	18.17	11.88~26.73	17.13	-0.99	-0.19
粒长Grain length/mm	4.45±0.24 b	5.46±0.18 a	4.87	4.05~5.73	9.03	-1.12	0.02
粒宽Grain width/mm	2.90±0.11 b	3.29±0.16 a	3.14	2.78~3.64	5.79	-0.51	0.29
长宽比Length to width ratio	1.55±0.03 b	1.69±0.06 a	1.57	1.27~1.90	10.62	-1.45	0.00
清蛋白Albumin/(mg·g^-1)	35.09±4.54 b	45.04±2.19 a	34.10	10.29~56.39	24.03	-0.38	-0.11
球蛋白Globulin/(mg·g^-1)	9.96±1.21 b	11.38±1.05 a	10.84	5.68~13.48	16.07	0.25	-0.83
醇溶蛋白Gliadin/(mg·g^-1)	4.73±0.60 a	4.89±0.21 a	4.95	2.51~7.42	20.15	-0.58	-0.05
谷蛋白Gluten/(mg·g^-1)	20.39±4.60 b	30.10±2.93 a	26.01	7.83~47.20	29.97	-0.24	0.22
总蛋白Total protein/(mg·g^-1)	69.67±6.96 b	90.14±4.94 a	75.90	44.61~114.20	15.30	0.20	-0.11

类型 Type	株系数量 Number of lines	清蛋白Albumin			球蛋白Globulin			醇溶蛋白Gliadin			谷蛋白Gluten			总蛋白Total protein
类型 Type	株系数量 Number of lines	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%
1	160	36.78± 7.12	16.43~ 56.39	19.36	10.77± 1.71	5.68~ 13.44	15.90	4.99± 0.94	2.51~ 7.42	18.89	24.28± 6.71	9.69~ 47.20	27.65	76.80± 11.48	44.61~ 114.20	14.94
2	53	26.53± 5.92	10.29~ 39.62	22.32	11.27± 1.49	7.49~ 13.48	13.19	4.79± 1.10	2.76~ 6.96	23.03	32.75± 6.23	17.45~ 46.53	19.02	75.34± 10.63	46.75~ 94.03	14.10
3	4	30.54± 6.74	24.36~ 41.75	22.06	11.40± 0.46	10.70~ 11.97	4.05	4.29± 0.79	3.69~ 5.65	18.45	9.56± 1.30	7.83~ 11.39	13.60	55.80± 8.82	46.81~ 70.40	15.82
4	2	22.62± 0.97	21.65~ 23.58	4.28	6.14± 0.19	5.95~ 6.33	3.15	6.28± 0.15	6.13~ 6.43	2.34	24.75± 0.68	24.07~ 25.43	2.75	59.78± 0.05	59.73~ 59.84	0.09
5	1	45.46	—	—	5.91	—	—	6.56	—	—	14.98	—	—	72.92	—	—

类型 Type	株系数量 Number of lines	清蛋白Albumin			球蛋白Globulin			醇溶蛋白Gliadin			谷蛋白Gluten			总蛋白Total protein
类型 Type	株系数量 Number of lines	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%
1	160	36.78± 7.12	16.43~ 56.39	19.36	10.77± 1.71	5.68~ 13.44	15.90	4.99± 0.94	2.51~ 7.42	18.89	24.28± 6.71	9.69~ 47.20	27.65	76.80± 11.48	44.61~ 114.20	14.94
2	53	26.53± 5.92	10.29~ 39.62	22.32	11.27± 1.49	7.49~ 13.48	13.19	4.79± 1.10	2.76~ 6.96	23.03	32.75± 6.23	17.45~ 46.53	19.02	75.34± 10.63	46.75~ 94.03	14.10
3	4	30.54± 6.74	24.36~ 41.75	22.06	11.40± 0.46	10.70~ 11.97	4.05	4.29± 0.79	3.69~ 5.65	18.45	9.56± 1.30	7.83~ 11.39	13.60	55.80± 8.82	46.81~ 70.40	15.82
4	2	22.62± 0.97	21.65~ 23.58	4.28	6.14± 0.19	5.95~ 6.33	3.15	6.28± 0.15	6.13~ 6.43	2.34	24.75± 0.68	24.07~ 25.43	2.75	59.78± 0.05	59.73~ 59.84	0.09
5	1	45.46	—	—	5.91	—	—	6.56	—	—	14.98	—	—	72.92	—	—

性状 Trait	千粒重 1 000-grain weight	粒长 Grain length	粒宽 Grain width	长宽比 Length to width ratio	清蛋白 Albumin	球蛋白 Globulin	醇溶蛋白 Gliadin	谷蛋白 Gluten
粒长Grain length	0.567^**
粒宽Grain width	0.709^**	-0.010
长宽比Length to width ratio	0.110	0.853^**	-0.525^**
清蛋白Albumin	0.147^*	0.013	0.106	-0.054
球蛋白Globulin	0.194^**	0.052	0.258^**	-0.091	-0.043
醇溶蛋白Gliadin	-0.207^**	-0.379^**	0.018	-0.335^**	0.020	0.037
谷蛋白Gluten	0.275^**	0.252^**	0.121	0.141^*	0.016	0.142^*	-0.139^*
总蛋白Total protein	0.299^**	0.154^*	0.195^**	0.014	0.711^**	0.217^**	0.012	0.692^**

Variation analysis of grain weight, grain shape and protein content in recombinant inbred lines population of tartary buckwheat

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 6

References 46

Related Articles 15

Recommended Articles

Metrics

Comments

类群	株系数量	千粒重	粒长	粒宽	长宽比	清蛋白	球蛋白	醇溶蛋白	谷蛋白	总蛋白
Group	Number of lines	1 000-grain weight	Grain length	Grain width	Length to width ratio	Albumin	Globulin	Gliadin	Gluten	Total protein
C1	22	15.38 de (12.85~ 20.33)	4.40 f (4.05~ 4.77)	3.09 de (2.89~ 3.45)	1.44 cd (1.33~ 1.64)	25.72 f (10.29~ 34.67)	11.52 abc (9.16~ 13.25)	5.05 bc (3.32~ 6.75)	25.16 c (7.83~ 36.40)	67.45 e (46.81~ 79.27)
C2	12	14.04 e (12.11~ 16.22)	4.21 g (4.08~ 4.40)	3.02 f (2.89~ 3.16)	1.41 cde (1.34~ 1.49)	38.49 b (35.21~ 42.36)	10.15 de (8.68~ 12.4)	5.86 a (4.94~ 6.94)	26.66 c (18.05~ 35.15)	81.16 b (71.07~ 92.43)
C3	28	15.67 d (12.19~ 20.75)	4.77 d (4.26~ 5.18)	3.02 f (2.79~ 3.28)	1.60 b (1.43~ 1.73)	36.24 bcd (26.06~ 47.23)	11.71 ab (9.06~ 13.16)	5.31 abc (4.29~ 6.34)	23.12 cd (11.39~ 37.23)	76.38 c (64.33~ 87.77)
C4	16	15.29 de (12.87~ 18.64)	4.95 c (4.50~ 5.30)	2.91 g (2.78~ 3.07)	1.72 a (1.62~ 1.77)	22.67 f (11.42~ 27.86)	10.25 de (7.76~ 12.87)	4.81 cd (3.49~ 6.21)	19.71 de (9.97~ 30.89)	57.43 g (44.61~ 70.10)
C5	10	14.76 de (11.88~ 21.61)	4.34 f (4.08~ 4.69)	3.03 ef (2.80~ 3.16)	1.45 c (1.36~ 1.68)	34.14 cde (21.65~ 45.46)	6.78 f (5.68~ 8.42)	5.76 a (4.43~ 7.42)	16.04 e (9.69~ 25.43)	62.72 f (56.23~ 72.92)
类群	株系数量	千粒重	粒长	粒宽	长宽比	清蛋白	球蛋白	醇溶蛋白	谷蛋白	总蛋白
Group	Number of lines	1 000-grain weight	Grain length	Grain width	Length to width ratio	Albumin	Globulin	Gliadin	Gluten	Total protein
C6	17	19.21 c (13.97~ 22.89)	4.57 e (4.31~ 4.89)	3.30 bc (3.09~ 3.45)	1.40 de (1.31~ 1.49)	37.29 bc (17.84~ 49.57)	11.01 bcd (7.46~ 13.32)	5.46 ab (4.00~ 6.90)	35.11 a (22.02~ 47.20)	88.87 a (70.77~ 114.20)
C7	12	19.83 abc (15.82~ 22.20)	4.56 e (4.19~ 4.76)	3.35 b (3.14~ 3.50)	1.38 e (1.31~ 1.45)	45.70 a (41.69~ 52.85)	11.07 bcd (9.94~ 12.01)	4.41 de (3.34~ 5.57)	20.61 d (14.69~ 25.43)	81.75 b (73.25~ 86.47)
C8	24	20.90 ab (18.54~ 23.18)	4.70 d (4.47~ 4.97)	3.45 a (3.34~ 3.64)	1.38 e (1.27~ 1.50)	31.49 e (19.98~ 42.16)	11.81 ab (9.01~ 13.48)	5.42 ab (3.82~ 6.84)	22.86 cd (16.16~ 34.47)	71.54 de (54.66~ 81.97)
C9	28	19.67 bc (13.69~ 22.44)	5.36 a (5.06~ 5.67)	3.08 def (2.85~ 3.21)	1.75 a (1.66~ 1.90)	42.59 a (34.81~ 56.39)	10.65 cde (8.45~ 13.39)	4.78 cd (3.31~ 6.17)	31.28 b (21.96~ 43.34)	89.31 a (78.56~ 104.05)
C10	13	21.11 a (17.66~ 26.73)	5.22 b (4.85~ 5.55)	3.23 c (3.09~ 3.34)	1.64 b (1.48~ 1.75)	32.84 de (26.32~ 37.81)	11.58 abc (9.15~ 12.71)	4.22 e (3.44~ 4.86)	37.10 a (29.64~ 46.53)	85.74 ab (79.29~ 93.98)
C11	10	20.81 ab (17.36~ 23.05)	5.42 a (5.23~ 5.56)	3.15 d (3.00~ 3.29)	1.75 a (1.62~ 1.88)	30.34 e (22.11~ 42.96)	12.08 a (11.12~ 13.44)	5.74 a (4.47~ 6.96)	26.10 c (19.46~ 34.41)	74.27 cd (62.29~ 82.79)
C12	28	20.01 abc (14.93~ 22.60)	5.39 a (5.00~ 5.73)	3.12 d (2.97~ 3.28)	1.75 a (1.63~ 1.85)	31.99 e (19.31~ 45.36)	9.85 e (6.37~ 13.22)	3.65 f (2.51~ 4.76)	25.52 c (18.27~ 36.65)	71.01 de (54.29~ 83.35)

[1]	XU Weimeng, XU Yan, CHEN Guoli. Comprehensive evaluation of waxy corn quality based on various analytical methods [J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1840-1848.
[2]	LIU Sitong, HOU Yu, PAN Jiaquan, ZHOU Huanan, CUI Liang, WAN Bo, YU Tao. Physiological response of sweetpotato to the low temperature and evaluation of cold tolerance [J]. Acta Agriculturae Zhejiangensis, 2025, 37(4): 767-778.
[3]	GUO Saisai, NIE Zhixing, FU Hongfei, WANG Tonglin, SHAO Zhiyong, WANG Hong, ZHENG Jirong. Phenotypic characters and SRAP genetic diversity analysis of 37 pepper germplasm resources [J]. Acta Agriculturae Zhejiangensis, 2025, 37(2): 300-310.
[4]	MIN Jiangyan, TANG Zhuolei, YANG Xue, HUANG Xiaoyan, HUANG Kaifeng, HE Peiyun. Effect of different drought-rewatering modes on growth and yield of Tartary buckwheat [J]. Acta Agriculturae Zhejiangensis, 2024, 36(9): 2000-2009.
[5]	DONG Lili, XU Zhihao, YAN Canlong, FAN Xiaoping, JIN Zelan, WANG Zhonghua. Molecular identification and genetic relationship of different breeding populations in Fritillaria thunbergii based on phenotype and molecular markers [J]. Acta Agriculturae Zhejiangensis, 2024, 36(8): 1719-1730.
[6]	LI Yadong, LUO Xiaobo, PENG Xiao, YANG Guangqian, JIN Yueyue, ZU Guidong, TIAN Huan, ZHANG Wanping. Development of SNP and InDel markers in radish and their association with phenotypic characters [J]. Acta Agriculturae Zhejiangensis, 2024, 36(5): 1055-1066.
[7]	XUE Xianbin, JIA Qiong, CHEN Zhengfeng, LI Ruiyuan, CHEN Qingfu, SHI Taoxiong. Comprehensive evaluation of agronomic characteristics of recombinant inbred lines of Tartary buckwheat based on principal component analysis [J]. Acta Agriculturae Zhejiangensis, 2024, 36(4): 748-759.
[8]	WANG Di, YANG Hanmei, LI Yangqian, JIA Mengting, ZOU Liang, YANG Fan. Multidimensional evaluation of “variety, quality, efficiency and application” of Tartary buckwheat and research progress of high-value utilization of active ingredients [J]. Acta Agriculturae Zhejiangensis, 2023, 35(8): 1960-1974.
[9]	LOU Qianqi, LIANG Yan. Quality analysis of five kinds of tomato germplasm resources with different fruit colors [J]. Acta Agriculturae Zhejiangensis, 2023, 35(3): 582-589.
[10]	ZHANG Hongmei, WANG Baojun, SHEN Yaqiang, CHENG Wangda. Response of yield and quality of high-quality japonica rice with different grain shapes to regulation of sowing date in northern Zhejiang, China [J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2751-2762.
[11]	WANG Ruyue, LUO Shasha, ZHEN Ziyi, WU Jialong, XU Yeyong, SUN Yali, HU Xiaojing, HU Haifang. Study on the characteristics of different maturity of apricot plum Flavor Queen fruit [J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2865-2877.
[12]	ZHAI Yilan, ZHANG Chulei, CHU Aixiang, GAO Junge, XIA Qingqing, LU Zhichang. Phenotypic diversity in 27 Acer species [J]. Acta Agriculturae Zhejiangensis, 2023, 35(11): 2621-2635.
[13]	LIANG Chenggang, WANG Yan, GUAN Zhixiu, WEI Chunyu, DENG Jiao, HUANG Juan, MENG Ziye, SHI Taoxiong. Identification and bioinformatics analysis of sucrose transporter family FtSUCs in Tartary buckwheat [J]. Acta Agriculturae Zhejiangensis, 2022, 34(8): 1591-1598.
[14]	JIANG Ruiping, ZHAO Chenhui, LI Wenjie, AN Qiuju, LI Jialun, ZHOU Jiayu, LI Suiyan, LIAO Hai. Codon bias of IPI gene in leguminous plants [J]. Acta Agriculturae Zhejiangensis, 2022, 34(6): 1114-1123.
[15]	ZHAO Yuhong, HE Wen, LI Gen, WANG Qiang, XIE Rui, WANG Yan, CHEN Qing, WANG Xiaorong. Fruit quality of Citrus maxima (Burm.) Merrill and its bud mutants varieties in Sichuan area [J]. Acta Agriculturae Zhejiangensis, 2022, 34(5): 995-1004.