Construction of Core Collection of Pitaya Based on Phenotypic Traits

doi:10.16420/j.issn.0513-353x.2024-0978

Acta Horticulturae Sinica ›› 2025, Vol. 52 ›› Issue (12): 3180-3188.doi: 10.16420/j.issn.0513-353x.2024-0978

• Genetic & Breeding·Germplasm Resources·Molecular Biology • Previous Articles Next Articles

Construction of Core Collection of Pitaya Based on Phenotypic Traits

WEI Shuotong, WU Zhijiang, LI Zhenying, HUANG Fengzhu, LIANG Guidong, DENG Haiyan, HUANG Lifang, YE Xiaoying, LU Guifeng^*()

Horticulture Research Institute，Guangxi Academy of Agricultural Sciences，Nanning 530007，China

Received:2025-07-04 Revised:2025-09-24 Online:2025-12-25 Published:2025-12-20
Contact: LU Guifeng

Abstract

Abstract:

The 292 pitaya（Selenicereus spp.）accessions were used as materials. Based on 19 phenotypic traits，24 candidate core collections were constructed using 4 sampling methods and six sampling ratios. The optimal core collection construction strategy was determined based on four evaluation indicators：Ratio of Phenotype Retained（RPR），Range Conformity Rate（CR），Variation Coefficient Change Rate（VR），and Shannon-Weaver Diversity Index（I）. Accessions with specific traits were then selectively added to the core collection，resulting in a final core collection of 50 pitaya accessions，which accounts for 17.12% of the original collection. The evaluation indicators，including CR，RPR，I，and VR，were 100.00%，99.44%，1.80，and 131.52%，respectively. Principal component analysis (PCA) showed that the core collection was evenly distributed in the sample distribution plot，covering the range of the original collection，and effectively reduced the overlapping portion of the original collection. Both the evaluation indicators and PCA results indicate that the core collection constructed in this study effectively preserved the genetic diversity of the original collection while removing redundancy.

Key words: pitaya, core collection, phenotypic traits

WEI Shuotong, WU Zhijiang, LI Zhenying, HUANG Fengzhu, LIANG Guidong, DENG Haiyan, HUANG Lifang, YE Xiaoying, LU Guifeng. Construction of Core Collection of Pitaya Based on Phenotypic Traits[J]. Acta Horticulturae Sinica, 2025, 52(12): 3180-3188.

Figures/Tables 6

References 25

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性状 Trait	赋值Assigning value
性状 Trait	0	1	2	3	4	5	6	7
果皮颜色 Exocarp color		绿色 Green	黄色 Yellow	橘红色 Orange-red	粉红色 Pink	玫红色 Rose-red	紫红色 Purplish-red	暗紫红色 Dark purplish- red
果皮光亮度 Exocarp glossiness		暗 Dull	稍暗 Slightly dull	中等 Moderate	光亮 Glossy
果肉颜色 Pulp colour		白色 White	粉色 Pink	红色 Red	紫红色 Purplish-red	红紫色 Red-purple	深紫红色 Dark purplish- red	红白双色 Red-white bicolor
果肉质地 Pulp texture		较粗 Coarse	紧实 Firm	细滑 Smooth	软绵 Soft
果肉风味 Pulp flavor		微酸 Slightly sour	较淡 Bland	清甜 Mildly sweet	酸甜 Sour-sweet	甜 Sweet	蜜甜 Honey-sweet
果肉气味 Pulp aroma	无 None	淡草腥味 Slight grassy odor	浓草腥味 Strong grassy odor	有异香 Other aroma
果实形状 Fruit shape		扁圆形 Flattened round	圆形 Round	短椭圆形 Short oval	椭圆形 Oval	长椭圆形 Long oval
果实鳞片姿态 Fruit scale position		直立贴果皮 Upright and adherent to peel	开张不贴果皮 Spreading not adhering to peel	向下反卷 Curled downward	萼片基本退化 Sepals mostly degenerate
果实鳞片中上部颜色 Upper- middle color of fruit scales		绿色 Green	黄绿色 Yellow-green	黄色 Yellow	绿色尖端暗紫红色Green with dark purplish- red tips	紫红色 Purplish-red	暗紫红色 Dark purplish- red

性状 Trait	赋值Assigning value
性状 Trait	0	1	2	3	4	5	6	7
果皮颜色 Exocarp color		绿色 Green	黄色 Yellow	橘红色 Orange-red	粉红色 Pink	玫红色 Rose-red	紫红色 Purplish-red	暗紫红色 Dark purplish- red
果皮光亮度 Exocarp glossiness		暗 Dull	稍暗 Slightly dull	中等 Moderate	光亮 Glossy
果肉颜色 Pulp colour		白色 White	粉色 Pink	红色 Red	紫红色 Purplish-red	红紫色 Red-purple	深紫红色 Dark purplish- red	红白双色 Red-white bicolor
果肉质地 Pulp texture		较粗 Coarse	紧实 Firm	细滑 Smooth	软绵 Soft
果肉风味 Pulp flavor		微酸 Slightly sour	较淡 Bland	清甜 Mildly sweet	酸甜 Sour-sweet	甜 Sweet	蜜甜 Honey-sweet
果肉气味 Pulp aroma	无 None	淡草腥味 Slight grassy odor	浓草腥味 Strong grassy odor	有异香 Other aroma
果实形状 Fruit shape		扁圆形 Flattened round	圆形 Round	短椭圆形 Short oval	椭圆形 Oval	长椭圆形 Long oval
果实鳞片姿态 Fruit scale position		直立贴果皮 Upright and adherent to peel	开张不贴果皮 Spreading not adhering to peel	向下反卷 Curled downward	萼片基本退化 Sepals mostly degenerate
果实鳞片中上部颜色 Upper- middle color of fruit scales		绿色 Green	黄绿色 Yellow-green	黄色 Yellow	绿色尖端暗紫红色Green with dark purplish- red tips	紫红色 Purplish-red	暗紫红色 Dark purplish- red

性状 Trait	初选核心种质Primary core collection（44）				核心种质Core collection（50）
性状 Trait	I	RPR/%	CR/%	VR/%	I	RPR/%	CR/%	VR/%
果皮厚度 Peel thickness	1.78	87.50	92.56	123.08	1.86	100.00	100.00	123.21
果脐深度 Fruit navel depth	2.15	100.00	100.00	138.22	2.18	100.00	100.00	133.85
果肉边缘 TSS Edge TSS of pulp	2.18	100.00	100.00	157.93	2.13	100.00	100.00	155.34
果实横径 Fruit width	2.18	100.00	100.00	163.68	2.18	100.00	100.00	158.34
单果质量 Fruit weight	2.04	88.89	100.00	140.74	2.05	88.89	100.00	139.11
果实纵径 Fruit length	2.19	100.00	100.00	145.14	2.20	100.00	100.00	143.68
可食率 Edible rate	2.14	90.00	95.34	159.23	2.18	100.00	100.00	156.71
果脐直径 Fruit navel diameter	2.15	100.00	96.51	138.58	2.14	100.00	100.00	137.32
果肉中心TSS Central TSS of pulp	2.16	100.00	100.00	145.50	2.13	100.00	100.00	139.72
全果 TSS Whole fruit TSS	2.07	100.00	100.00	142.19	2.07	100.00	100.00	138.44
纵横径比 Length-to-width ratio	2.06	100.00	92.42	119.57	2.05	100.00	100.00	126.88
果皮颜色 Peel color	1.61	100.00	100.00	183.94	1.59	100.00	100.00	178.98
果面光亮度 Peel glossiness	1.28	100.00	100.00	116.29	1.28	100.00	100.00	114.58
果肉颜色 Pulp color	1.54	85.71	100.00	128.74	1.60	100.00	100.00	125.04
果肉质地 Pulp texture	1.36	100.00	100.00	99.01	1.33	100.00	100.00	92.39
果肉风味 Pulp flavor	1.73	100.00	100.00	127.22	1.73	100.00	100.00	123.72
果肉气味 Pulp aroma	0.96	100.00	100.00	75.96	0.89	100.00	100.00	82.61
果实形状 Fruit shape	1.51	100.00	100.00	121.40	1.53	100.00	100.00	124.21
果实鳞片姿态 Fruit scale position	1.25	100.00	100.00	125.53	1.22	100.00	100.00	121.93
果实鳞片中上部颜色 Upper-middle color of fruit scales	1.69	100.00	100.00	118.29	1.66	100.00	100.00	114.27
平均值 Mean	1.80	97.61	98.84	133.51	1.80	99.44	100.00	131.52

性状 Trait	初选核心种质Primary core collection（44）				核心种质Core collection（50）
性状 Trait	I	RPR/%	CR/%	VR/%	I	RPR/%	CR/%	VR/%
果皮厚度 Peel thickness	1.78	87.50	92.56	123.08	1.86	100.00	100.00	123.21
果脐深度 Fruit navel depth	2.15	100.00	100.00	138.22	2.18	100.00	100.00	133.85
果肉边缘 TSS Edge TSS of pulp	2.18	100.00	100.00	157.93	2.13	100.00	100.00	155.34
果实横径 Fruit width	2.18	100.00	100.00	163.68	2.18	100.00	100.00	158.34
单果质量 Fruit weight	2.04	88.89	100.00	140.74	2.05	88.89	100.00	139.11
果实纵径 Fruit length	2.19	100.00	100.00	145.14	2.20	100.00	100.00	143.68
可食率 Edible rate	2.14	90.00	95.34	159.23	2.18	100.00	100.00	156.71
果脐直径 Fruit navel diameter	2.15	100.00	96.51	138.58	2.14	100.00	100.00	137.32
果肉中心TSS Central TSS of pulp	2.16	100.00	100.00	145.50	2.13	100.00	100.00	139.72
全果 TSS Whole fruit TSS	2.07	100.00	100.00	142.19	2.07	100.00	100.00	138.44
纵横径比 Length-to-width ratio	2.06	100.00	92.42	119.57	2.05	100.00	100.00	126.88
果皮颜色 Peel color	1.61	100.00	100.00	183.94	1.59	100.00	100.00	178.98
果面光亮度 Peel glossiness	1.28	100.00	100.00	116.29	1.28	100.00	100.00	114.58
果肉颜色 Pulp color	1.54	85.71	100.00	128.74	1.60	100.00	100.00	125.04
果肉质地 Pulp texture	1.36	100.00	100.00	99.01	1.33	100.00	100.00	92.39
果肉风味 Pulp flavor	1.73	100.00	100.00	127.22	1.73	100.00	100.00	123.72
果肉气味 Pulp aroma	0.96	100.00	100.00	75.96	0.89	100.00	100.00	82.61
果实形状 Fruit shape	1.51	100.00	100.00	121.40	1.53	100.00	100.00	124.21
果实鳞片姿态 Fruit scale position	1.25	100.00	100.00	125.53	1.22	100.00	100.00	121.93
果实鳞片中上部颜色 Upper-middle color of fruit scales	1.69	100.00	100.00	118.29	1.66	100.00	100.00	114.27
平均值 Mean	1.80	97.61	98.84	133.51	1.80	99.44	100.00	131.52

序号 No.	种质名称 Germplasm name	主要特征 Main characteristics		序号 No.		种质名称 Germplasm name			主要特征 Main characteristics
1	华农粉枝 Huanong Fenzhi	果实扁圆形 Oblate fruit shape		26		云南野外种 Yunnan Yewaizhong			浓草腥味 Strong grassy odor
2	白水晶Baishuijing	果皮橘红色Orange-red peel		27		云南双色 Yunnan Shuangse			果肉红白双色 Red-white bicolor pulp
3	紫红龙5 Zihonglong 5	果皮薄Thin peel		28		红麒麟Hongqilin			萼片基本退化 Mostly degraded sepals
4	武鸣-7 Wuming-7	果皮厚Thick peel		29		15-44			果脐直径小 Small navel diameter
5	武鸣-3 Wuming-3	果实扁圆形 Oblate fruit shape		30		黄麒麟 Huangqilin			果皮黄色 Yellow peel
6	厚皮红肉6号 Houpi Hongrou 6	果脐直径大 Large navel diameter		31		越引1号 Yueyin 1			可食率高 High edible rate
7	红绣球Hongxiuqiu	果脐浅 Shallow navel		32		帝龙 Dilong			单果质量大 Large single fruit weight
8	长龙 Changlong	果脐浅 Shallow navel		33		巴马大红 Bama Dahong			单果质量大 Large single fruit weight
9	3-10	果肉红色 Red pulp		34		红花青龙 Honghua Qinglong			果皮绿色 Green peel
10	7-12	果脐深 Deep navel		35		莞华白 Wanhuabai			淡草腥味 Slight grassy odor
11	蜜龙 Milong	果皮橘红色 Orange-red peel		36		双色1号 Shuangse 1			果肉红白双色 Red-white bicolor pulp
12	南宁白肉-4 Nanning Bairou-4	果实长椭圆形 Long elliptical fruit shape		37		燕窝果 Yanwoguo			TSS含量高 High TSS
13	8-8	TSS含量低 Low TSS		38		金都1号 Jindu 1			TSS含量高 High TSS
14	8-10	TSS含量低 Low TSS		39		龙州04 Longzhou 04			淡草腥味 Slight grassy odor
15	遂溪3号 Suixi 3	果实圆形 Round fruit shape		40		安吉房顶Anji Fangding			浓草腥味 Strong grassy odor
16	8-14	果肉微酸 Slightly acidic pulp		41		美龙7号 Meilong 7			淡草腥味 Slight grassy odor
17	巨龙果 Julongguo	TSS含量低 Low TSS		42		青玉龙 Qingyulong			果皮绿色 Green peel
18	仙居白肉 Xianju Bairou	淡草腥味 Slight grassy odor		43		美奈白 Meinaibai			果实长椭圆形 Long elliptical fruit shape
19	田东野外种 Tiandong Yezhong		浓草腥味 Strong grassy odor		44		西贡白肉2 Xigong Bairou 2	果脐深 Deep navel
20	美龙1号 Meilong 1		果肉红色 Red pulp		45		橘龙 Julong	果实长椭圆形 Long elliptical fruit shape
21	软枝大红 Ruanzhi Dahong		TSS含量高 High TSS		46		福龙 Fulong	果皮薄 Thin peel
22	蜜红 Mihong		果实鳞片中上部紫红色 Purplish-red upper-middle part of fruit scales		47		实生株16-27-2 Shishengzhu16-27-2	可食率高 High edible rate
23	桂红龙1号 Guihonglong 1		果实鳞片中上部绿色 Green upper-middle part of fruit scales		48		黑龙 Heilong	果脐直径小 Small navel diameter
24	台湾白肉 Taiwan Bairou		淡草腥味 Slight grassy odor		49		大叶红水晶 Daye Hongshuijing	果实扁圆形 Oblate fruit shape
25	紫红小果 Zihong Xiaoguo		单果质量小 Small single fruit weight		50		粉肉果 Fenrouguo	果肉粉色 Pink pulp

Construction of Core Collection of Pitaya Based on Phenotypic Traits

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主成分 Principal component	原始种质Original collection（292）			核心种质Core collection（50）
主成分 Principal component	特征值 Eigen value	贡献率/% Contribution rate	累计贡献率/% Accumulating contributionrate	特征值 Eigen value	贡献率/% Contribution rate	累计贡献率/% Accumulating contributionrate
1	4.60	23.01	23.01	5.50	27.52	27.52
2	4.01	20.03	43.04	3.62	18.08	45.60
3	2.20	11.02	54.06	2.97	14.87	60.47
4	1.56	7.77	61.83	2.03	10.15	70.62
5	1.25	6.26	68.08	1.39	6.97	77.59

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