PJB-2019-986
GENETIC EFFECT ANALYSIS OF PECTIN AND DRY MATTER CONTENT IN CHINESE CABBAGE
CHUNYAN WU
Abstract
Genetic effects of dry matter contents (DM), contents of water soluble pectin (WSP), propectin contents (PP), contents of total pectin (TP) and water soluble pectin in total pectin (WSP/TP) were analyzed in order to provide theoretical basis for high-quality breeding of Chinese cabbage. Four Chinese cabbage materials of significant differences in chewy degree, Hua 273, Fushan 114, Chengyangqing 114, and Weigu, were prepared in mating combinations by 4×4 complete Diallel crossing design. DM, WSP, PP, TP, and WSP/TP were studied in the optimum harvesting time. The genetic effects on DM and pectin content were estimated using Zhu's AD （additive-dominant）and ADM （additive-dominant-maternal）model. The results showed that DM was controlled by additive and dominant effects, while WSP/TP was appropriate to the additive-dominant-maternal model, and WSP was controlled by additive and maternal effects. Moreover, those indexes were all mainly controlled by additive effects. PP and TP were controlled by dominant effects. The broad heritability ranged from maximum to minimum were PP﹥ DM﹥ WSP/TP﹥ TP﹥ WSP. The broad heritabilities of DM and PP were both over 80%. Additive correlation, Dominance correlation, Maternal correlation and Genetypic correlation were all at the significant or very significant level. While selecting chewy degree characteristics of Chinese cabbage, we could obtain new F1 Chinese cabbage varieties easily chewed by selecting the parent materials with lower DM, PP while higher WSP.
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