摘要
对半无叶型菜豌豆革质膜、甜度性状的遗传规律进行了研究 ,结果表明 :半无叶型菜豌豆革质膜受两对相对基因控制 ,F1表现大块革质膜 ,F2 分离出大块革质膜、小块革质膜和无革质膜 3种类型 ,分离比例为 9∶6∶1,并经F2～ 3 试验验证 ,属于基因互作的积加作用。糖度为数量性状遗传 ,F2 单株间呈连续变异 ,符合正态分布。选育出的半无叶型菜豌豆新品种“须菜 1号”高产、优质 ,其嫩荚鲜食 ,嫩卷须作为龙须菜 。
Study on inheretances of keratin membrane and sugar content in semi-leafless vegetable pea was carriedout. The results showed that keratin membrane character was controlled by two genes. F 1 from Tiancuimi X Baofeng z displayed large keratin membranes in all fresh pods,and F 2 had three phenotypes, i.e. large keratin membrane, small keratin membrane and no keratin membrane with the ratio of 9∶6∶1. Sugar content was quantitative character fitting normal distribution. ‘Xucai 1’, a new semi-leafless vegetable pea variety with high yield and quality was successfully bred base on above waterials.Its fresh pods tasted delicious. Its extremely developed tendrils can be sold as top grade Longxu vegetable. The tender stems and leaves were also high quality vegetable.
出处
《遗传》
CAS
CSCD
北大核心
2004年第6期907-910,共4页
Hereditas（Beijing)
基金
河北省自然科学基金资助 ( 2 0 0 0 2 0 4)~~
关键词
半无叶型菜豌豆
革质膜
甜度
遗传
Semi-leafless vegetable pea
Keratin membrane
sugar content
Heredity
