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汀芋1号与其变异母本白芽槟榔芋的性状比较
作者: 蔡建荣  
单位: (龙岩市农业科学研究所  福建 龙岩 364000)  
关键词: 槟榔芋  汀芋1号  变异品种  性状差异  
分类号:S632.3
出版年,卷(期):页码:2016 ,47 ( 1 ): 页码:96-100
摘要:

【目的】对比汀芋1号与其变异母本白芽槟榔芋间的性状差异,为选育优质槟榔芋新品种提供参考依据。【方法】观察汀芋1号与其变异母本白芽槟榔芋的基本形态特征,比较分析二者间的母芋产量、食味和营养成分含量差异,并进行遗传多样性ISSR分子鉴定。【结果】汀芋1号母芋外观商品性较好;其产量为23785.5 kg/ha,比白芽槟榔芋增产11.3%;氨基酸总量1.44 g/100 g,比白芽槟榔芋高27.43%;干物率39.0%,比白芽槟榔芋高5.8%(绝对值);蛋白质、维生素C、粗纤维、磷等营养成分均高于白芽槟榔芋;汀芋1号母芋蒸煮后味浓香,干爽适口,食味较好。ISSR分子标记检测显示二者存在特异性条带。【结论】汀芋1号的生长势、母芋品质、营养成分和产量等均优于其变异母本白芽槟榔芋,可作为食用、加工型槟榔芋新品种在福建省中、低海拔地区推广种植。

【Objective】The differences in characters between Tingyu 1 and its mutant female parent white bud taro were compared, in order to provide reference basis for breeding new high-quality betel taro variety. 【Method】Using Tingyu 1 and its mutant female parent white bud taro as materials, the field experiment was conducted to observe both basic morphological features, compare and analyse both female taro yields, taste and nutrition ingredient. And both genetic diversities were analysed based on ISSR molecular identification. 【Result】The results showed that, as for Tingyu 1, the female taro had better commercial appearance; yield was 23785.5 kg/ha, and increased by 11.3% compared with that of white bud taro; the total content of amino acids was 1.44 g/100 g, and 27.43% higher than that of white bud taro; the dry matter rate was 39.0%, and 5.8%(absolute value) higher than that of white bud taro; the contents of protein, vitamin C, crude fiber, phosphorus and other nutrients were higher than that of white bud taro; the cooked female taro of Tingyu 1 had fragrant, palatable, dry and comfortable taste. The detection result of ISSR molecular marker showed that specific bands were amplified from Tingyu 1 and white bud taro. 【Conclusion】The new betel taro variety Tingyu 1 is characterized by better growth performance, higher yield and quality, and more nutrient, compared with its mutant female parent white bud taro, which is suitable to be cultivated in middle and low altitude areas of Fujian province as a new variety of ideal edible processing betel taro.

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