植物遗传资源学报2025，Vol.26Issue(4)：683-692,10.DOI:10.13430/j.cnki.jpgr.20240729001
100份菜用豌豆种质资源品质鉴定与评价
Quality Identification and Evaluation of 100 Garden Pea Germplasm Resources
摘要
Abstract
This study evaluated three commercial quality traits and five nutritional quality traits across 100 vegetable pea germplasm accessions of both domestic and foreign origins.The analysis focused on trait characteristics,genetic variation,and inter-trait correlations.Additionally,genetic differentiation between two populations,green peas and snow peas,classified based on their edible organs,was investigated.A comprehensive evaluation and cluster analysis were conducted using the eight quality traits.The results revealed significant variation among the germplasm for these traits,with coefficients of variation ranging from 4.85％to 95.04％.Soluble protein content exhibited the greatest variation,whereas water content showed the least.The genetic diversity index ranged from 1.33 to 2.03,with soluble sugar content displaying the highest diversity and soluble protein content showing lower diversity.The broad heritability ranged from 90.38％to 99.77％,all exceeding 90％,indicating that genetic factors predominantly account for the observed phenotypic variations.Twelve pairs of traits exhibited highly significant correlations,including a strong positive correlation(R=0.75)between total amino acid content and water content,and a negative correlation(R=-0.49)between total amino acid content and soluble protein content.The genetic differentiation coefficients between two populations ranged from 6.01％to 92.45％,with vitamin C content showing the highest differentiation and water content showing no significant differentiation.Cluster analysis classified this collection into three distnct groups.Green pea varieties were predominantly clustered in group Ⅱ,while most snow pea varieties were grouped in group Ⅰ.A unique cluster,group Ⅲ,consisted five trait-specific snow pea varieties,highlighting the genetic relationships among the accessions.Based on trait characteristics and analytical findings,several high-quality green pea varieties were identified,including WD-123(Zhongwan No.9),WD-135(Mizhen Pea),and WD-147(Qizhen 76).Notably,WD-123 exhibited a remarkably high soluble protein content(73.26 mg/g).Similarly,high-quality snow pea varieties like WD-057(2015-11),WD-072(Mapi Pea),and WD-112(2015-44)were identified,with WD-072 showing an exceptional vitamin C content of 199.64 mg/kg.The genetic variation characteristics of pea quality traits and the genetic relationships among germplasm revealed provide valuable high-quality germplasm and a technical basis for the cultivation and subsequent genetic breeding of vegetable pea varieties.关键词
菜用豌豆/品质性状/遗传多样性/聚类分析/综合评价Key words
garden pea/quality trait/genetic diversity/cluster analysis/comprehension evaluation引用本文复制引用
马天天,孟俊瑛,陈高,陈禅友,郭瑞..100份菜用豌豆种质资源品质鉴定与评价[J].植物遗传资源学报,2025,26(4):683-692,10.基金项目
湖北省技术创新专项(2017ABA147) （2017ABA147）
湖北省食用豆类植物自然科技资源中心建设项目(2015BCE091)Technical Innovation Project of Hubei Province(2017ABA147) （2015BCE091）
Hubei Natural Science Resources Center for Edible Legumes Construction Project(2015BCE091) （2015BCE091）
