贵州农业科学2025，Vol.53Issue(6)：81-90,10.DOI:10.3969/j.issn.1001-3601.2025.06.009
南瓜亲本及其杂交组合淀粉与非淀粉类多糖含量的遗传分析
Genetic Analysis of Starch and Non-starch Polysaccharides Content in Parents and Hybrid Combinations of Pumpkin
摘要
Abstract
[Objective]The genetic characteristics of starch and non-starch polysaccharides content in the parents and hybrid combinations of pumpkin were studied to provide basis of parent selection for pumpkin directional breeding.[Method]Three red-skinned(R1,R2,R3)and three green-skinned(G1,G2,G3)pumpkin germplasms were used as core parents to construct hybrid combinations by using Griffing's Diallel-cross Design I.The high-efficiency detection system for starch components and the method of soaking and extracting phenol sulfuric acid from hot water were used to determine the starch and non-starch polysaccharides content.The combining ability and genetic models for nutritional traits between red-skinned and green-skinned pumpkin germplasm were compared and analyzed,and the relevant genetic parameters were estimated.[Result]The results showed that R3 had the highest starch content(172.17 mg/g)and G1 had the highest non-starch polysaccharides content(108.87 mg/g).The combining ability of starch and non-starch polysaccharides of different pumpkin parents was different.R3 and G3 with the largest positive general combining ability for starch and the smallest negative general combining ability for non-starch polysaccharides,making R3 and G3 as good parents for breeding offspring with high starch and low non-starch polysaccharides.G1,R1 and R2 had relatively small general combing abilities for starch and larger positive general combining abilities for non-starch polysaccharides,making them as good parents for breeding high non-starch polysaccharides and low starch offspring.G2 had negative general combining abilities for both starch and non-starch polysaccharides,which means that G2 had the potential to reduce the content of starch and non-starch polysaccharides in the offspring.Among the combinations,R3×R1 and G3×G1 had positive specific combining abilities for both starch and non-starch polysaccharides,indicating that these combinations could effectively increase the starch content and non-starch polysaccharides content,which were suitable for breeding nutritious pumpkin varieties with high starch content.R1×R2 and G2×G1 had positive specific combining abilities for non-starch polysaccharides and negative specific combining abilities for starch,indicating that these combinations could effectively increase the non-starch polysaccharides content and reduce the starch content,which was very valuable for developing functional high non-starch polysaccharide varieties.The traits of starch and non-starch polysaccharides content in pumpkin were influenced by both additive and non-additive genetic effects,which conformed to the additive-dominant-epistatic genetic model.The broad-sense heritability of the both traits was higher than the narrow heritability,and the environmental variance was less than the genetic variance,so the both traits were suitable for selection in the advanced generation.[Conclusion]The combining ability of starch and non-starch polysaccharide in different pumpkins are different.R3 and G3 are the best parents for breeding high starch content,while G1,R1,and R2 are optimal for breeding high non-starch polysaccharides.The parents should be selected according to the actual needs of breeding.关键词
南瓜/多糖/淀粉/非淀粉类多糖/性状改良/遗传规律/配合力/定向育种Key words
pumpkin/polysaccharides/starch/non-starch polysaccharides/trait improvement/genetic rule/combining ability/directional breeding分类
农业科技引用本文复制引用
宋慧,杨杭艳,安学君..南瓜亲本及其杂交组合淀粉与非淀粉类多糖含量的遗传分析[J].贵州农业科学,2025,53(6):81-90,10.基金项目
2023年宁波市公益性科技计划项目"高多糖加工型南瓜分子辅助选育与示范"(2023S087) （2023S087）
