摘要
为选出适制红茶的品系,本研究对25个江华苦茶品系进行了叶长、叶宽、叶身、叶色、叶片着生状态、花蕊高低、叶形、PPO活性、水浸出物、茶多酚、氨基酸、咖啡碱、酚氨比和发酵性共14个农艺性状的统计和聚类分析和SSR分子标记的亲缘关系分析。结果表明:(1)叶长、叶宽、叶身、叶色、叶片着生状态、花蕊高低、叶型是生物学性状的主要因素,变异系数分别为15.46%、11.20%、19.79%、49.99%、50.68%、9.48%、24.62%;PPO活性、水浸出物、茶多酚、氨基酸、咖啡碱、酚氨比和发酵性是影响做红茶品质的重要因素,变异系数分别为7.81%、5.95%、11.87%、14.73%、9.91%、19.62%、13.55%,将25个品系分为3个大类4个亚类;(2)基于20个SSR标记的25个江华苦茶新品系的相似系数,其中,相似系数最大的为0.97,最小的为0.70,相似系数的平均值为0.76,25个品系的相似程度较高;基于SM相似系数的SAHN聚类结果显示,遗传背景相似的资源大都能聚在了一起,在相似系数平均值0.76处,将参试品系分成4个类群;(3)结合分子标记和性状数据分成的9个类群中,首先考虑发酵性,兼顾功能成分,最终选择A36-1、B13-1、B6-2、B17-2、B19-1、A24-2、B19-2、A3-1、A9-1、B1-1、A8-1,共11个优势红茶备选单株。
In order to select a line that is suitable for making black tea, the statistics and cluster analysis of 14 agronomic characters including leaf length, leaf width, leaf curl, leaf color, leaf growth status, stamens height, leaf shape, PPO activity, water extract, tea polyphenols, amino acids, caffeine, phenol-ammonia ratio, fermentation type and genetic relationship analysis of SSR molecular markers were carried out in 25 Jianghua Kucha tea strains.The results showed that:(1) leaf length, leaf width, leaf surface curl, leaf color, leaf growth status, stamen height and leaf type were the main factors of biological characters, and the coefficients of variation were 15.46%, 11.20%,19.79%, 49.99%, 50.68%, 9.48% and 24.62%, respectively. PPO activity, water extract, tea polyphenols, amino acids, caffeine phenol-ammonia ratio and fermentation type were important factors affecting the quality of black tea, and the coefficients of variation were 7.81%, 5.95%, 11.87%, 14.73%, 9.91%, 19.62% and 13.55%, respectively;25 strains are divided into 3 major categories and 4 subcategories.(2) The similarity coefficient of 25 new Jianghua Kucha tea strains based on 20 SSR markers was 0.97, the lowest was 0.70, and the average similarity coefficient was 0.76. The SAHN clustering results based on SM similarity coefficient showed that most of the resources with similar genetic background could be clustered together, and the tested lines could be divided into four groups at the average similarity coefficient of 0.76.(3) In the 9 groups divided by combining molecular markers and character data, the fermentability and functional components were considered firstly. Finally, 11 superior candidate plants, A36-1, B13-1, B6-2, B17-2, B19-1, A24-2, B19-2, A3-1, A9-1, B1-1 and A8-1, were selected.
作者
杨培迪
刘振
赵洋
成杨
宁静
刘勇
黄建安
杨阳
Yang Peidi;Liu Zhen;Zhao Yang;Cheng Yang;Ning Jing;Liu Yong;Huang Jian'an;Yang Yang(Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals,National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Key Lab of Tea Science of Education Ministry,Hunan Agricultural University,Changsha,410128;Hunan Sub Center of National Tea Improvement Center,Tea Research Institute of Hunan Academy of Agricultural Sciences,Changsha,410125)
出处
《分子植物育种》
CAS
北大核心
2021年第7期2402-2409,共8页
Molecular Plant Breeding
基金
湖南省自然科学基金项目(2018JJ3266)
湖南省重点研发项目(2018NK2031)
国家现代农业技术体系建设专项(CARS-19)共同资助。
关键词
江华苦茶
农艺性状
SSR
聚类分析
品种选育
Jianghua Kucha tea
Agronomic traits
SSR
Cluster analysis
Breed selection
