‘新高’和‘红香酥’杂交后代果实中糖酸遗传特性研究
毕业论文关键词：梨；杂交后代；可溶性糖；有机酸；遗传特性
Study on Genetic Characteristics of Sugar and Acid in Fruits of ‘Niitaka’ and ‘Hongxiangsu’ Hybrid Progeny
Abstract： Crossing population ‘Niitaka’‘Hongxiangsu’ was taken as experimental materials in this study, studying the genetic characteristics of the components and contents of soluble sugar and organic acid for two consecutive years. The results showed that the content of soluble sugar and organic acid in fruits of hybrid progenies are quantitative traits controlled by multiple genes. Among that the content of total sugar and its components presented the trend of returning to low sugar, and the organic acid content of hybrid offsprings, the female parent played an important role, oxalic acid, citric acid content showed significant heterosis, whereas the quinic acid and shikimic acid content tended to between two parents, and separated a percentage of ones higher than high parent. Therefore, the genetic effects of sugar and acid in fruits of hybrid offsprings are different levels of the additive effect and non-additive effect, and the genetic rules of different organic acid components were different. Correlation analysis indicated that the components of the soluble sugar and organic acid had significant positive correlations. The results can give theoretical guidance to the selection of excellent parents in hybrid breeding work, and lay the basis for the further exploration of the genetic mechanism of sugar and acid.
Key words: Pear；Hybrid progeny；Soluble sugar；Organic acid；Genetic characteristic
目 录
摘要 1
关键词 1
Abstract 1
Key words 1
引言 1
1 材料与方法 2
1．1 材料 2
1．2 方法 2
1．2．1 果实可溶性糖及有机酸的提取 2
1．2．2 果实可溶性糖含量的测定 2
1．2．3 果实有机酸含量的测定 3
1．3 统计分析 3
2 结果与分析 3
2．1 杂交后代果实可溶性糖含量的遗传特性 3
2．2 杂交后代果实有机酸含量的遗传特性 5
2．3 杂交后代果实可溶性糖和有机酸各组分的相关性 7
3 讨论 7
致谢 9
参考文献 10
‘新高’和‘红香酥’杂交后代果实中糖酸遗传特性研究
我国是梨属植物最早的发源地，梨种质资源非常丰富，且是世界第一梨果生产大国[1]。但在梨生产中存在着品种落后、种植结构不合理等诸多问题。因此需要大力深化梨遗传育种研究、加快栽培品种更新换代。此外，生活水平的提高使消费者对梨果实品质的要求不断提升，这使得对优良梨品种的培育以及果实品质性状的研究变得更加重要。其中果实中可溶性糖和有机酸含量是决定梨果实内在品质的重要因素。田瑞等[2]认为可溶性固形物含量、可滴定酸含量、糖酸比是梨果实品质评价的重要评价因子。因此糖酸含量、种类、比例一直是梨果实品质研究的重要关注点，近几十年国内外都围绕其进行了一定的研究。
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