Inheritance of Flavor Constituents in F1 Progenies of ‘Katy’and‘Xinshiji’Apricot

ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (5): 942-946.

• 研究论文 • Previous Articles Next Articles

Inheritance of Flavor Constituents in F₁ Progenies of ‘Katy’and‘Xinshiji’Apricot

Chen Meixia^{1, 2};Chen Xuesen^1*;Wang Xinguo²;Ci Zhijuan¹

(¹Pomology Biological Laboratory, Shandong Agricultural University, Tai'an, Shandong 271018, China; ²Landscape Department, Weifang Vocational College, Weifang, Shandong 261041, China)

Received:2005-10-28 Revised:2006-02-08 Online:2006-10-25 Published:2006-10-25

Abstract

Abstract: The inheritance of the constituents of aroma, sugar and acid were studied with ‘Katy’and ‘Xinshiji’ap ricot varieties and 65 seedlings of F₁ progenies by gas chromatography-mass spectrometry and capillary electrophoresis. The results indicated that among there were 37 compounds shared with parents and 12 compounds shared with single parent 49 aroma compounds analyzed. Twenty components shared with parents, being successional variance, were not segregated in F₁ generations and exhibited quantitative character inheritance, including 9 characteristic aroma compounds. The means of characteristic aroma compounds, such as ( E) -2-hexenal, γ-decalactone, hexanal, γ-dodecalactone, were over mid-parent, which suggested the inheritance of these compounds exhibited not only additive genetic effect but also inadditive genetic effect. Seventeen compounds shared with parents segregated in ratio of 1∶1, 1∶3, 1∶7 or 1∶15 in F1 generations and exhibited qualitative character inheritance, including 8 characteristic aroma compounds, which may be governed by one or several pare genes. Sugar, acid and their components showed successional variance in F₁ progenies, but their genetic effectswere different, ofwhich the means of malate, total acid, total sugar and sucrose were below mid-parent value and suggested that their inheritance showed mainly additive genetic effect. Meanwhile, the means of citrate, fructose and glucose were overmid-parent value, which indicated the inheritance of citrate, fructose and glucose exhibited not only additive genetic effect but also inadditive genetic effect and the progenies with these compounds had great potential to be chosen.

Key words: Apricot, F₁ progeny, Flavor component, Inheritance

Chen Meixia;;Chen Xuesen;Wang Xinguo;Ci Zhijuan. Inheritance of Flavor Constituents in F₁ Progenies of ‘Katy’and‘Xinshiji’Apricot[J]. ACTA HORTICULTURAE SINICA, 2006, 33(5): 942-946.

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Inheritance of Flavor Constituents in F₁ Progenies of ‘Katy’and‘Xinshiji’Apricot

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