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园艺学报 ›› 2015, Vol. 42 ›› Issue (7): 1299-1312.doi: 10.16420/j.issn.0513-353x.2015-0134

• 蔬菜 • 上一篇    下一篇

加工番茄核心种质构建及其遗传背景分析

邓学斌,刘磊,闫喆,李涛,刘希艳,冯晶晶,池海娟,郑峥,李君明   

  1. 中国农业科学院蔬菜花卉研究所,北京 100081
  • 出版日期:2015-07-25 发布日期:2015-07-25
  • 基金资助:
    国家自然科学基金项目(31171962);公益行业(农业)科研专项经费项目(201303115);‘十二五’国家科技支撑计划项目(2012BAD02B04);中国农业科学院科技创新工程项目(CAAS-ASTIP-IVFCAAS);农业部园艺作物生物学与种质创新重点实验室项目

Development of a Core Collection of Processing Tomato Germplasms and Analysis of Genetic Background

DENG Xue-Bin, LIU Lei, YAN Zhe, LI Tao, LIU Xi-Yan, FENG Jing-Jing, CHI Hai-Juan, ZHENG Zheng, LI Jun-Ming   

  1. Institute of Vegetables and Flowers of Chinese Academy of Agricultural Sciences,Beijing 100081,China
  • Online:2015-07-25 Published:2015-07-25

摘要: 基于50年来收集的3 026份加工番茄不同类型种质资源,分别利用20个表型性状和均匀覆盖12条染色体的46个SNP标记,采用5种不同方法(Mstrat、Random、REMC、SBS和SFS)构建了10种初始核心种质。通过对其代表性评价与分析,最终确定了加工番茄最佳核心种质。Mstrat是构建加工番茄亚群核心种质的最佳方法,采用10%抽样比例所构建的302份最佳核心种质GCC1对原始种质的遗传结构和多样性均具有较好的代表性。通过对原始种质群体结构和主成分分析,加工番茄种质资源可分为2个较大的群体,遗传背景分别是基于代表性材料普通栽培番茄E6203和M82,所构建的GCC1核心种质均匀分布在原始种质资源群体。

关键词: 加工番茄, SNP标记, 核心种质, 遗传背景

Abstract: Based on 3 026 accessions of processing tomato germplasms collected in the last 50 years,10 kinds of primary core collections were established by using 20 phenotypic traits and 46 SNP markers evenly distributed over 12 chromosomes combining with 5 different strategies(Mstrat,Random,REMC,SBS and SFS). Finally a core collection of processing tomato was determined after the evaluation and analysis of their representativeness. M strategy is a valid method to develop a core collection for the subgroup of processing tomato. The collected processing tomato germplasms could be divided into two clusters and their genetic backgrounds are based on cultivated tomato accession E6203 and M82 as the representative accessions of processing tomato,respectively. The established core collection GCC1 evenly distributed in the population of the initial processing tomato germplasms.

Key words: processing tomato, SNP marker, core collection, genetic background

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