Genetic Diversity on Selected Agronomic Traits of Arabica Coffee Germplasm
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摘要:目的 分析小粒种咖啡种质资源农艺性状和品质性状的多样性，为小粒种咖啡品种选育提供科学依据。方法 以60份小粒种咖啡种质资源为材料，进行8个农艺性状和5个品质性状测定，并采用相关性分析、主成分分析和聚类分析等方法进行多样性分析。结果 在8个农艺性状中，变异系数以鲜干比最高（25.15%），其次为鲜果重（19.85%），以出米率最低（1.97%）；遗传多样性指数以种子长为最高（2.04）。在5个品质性状中，变异系数以绿原酸最高（22.68%），其次为脂肪（12.40%），蛋白质为最低（5.20%）；遗传多样性指数以绿原酸最高（2.07），其次为脂肪（2.06）和蛋白质（2.05）。性状相关性分析结果表明，干豆重与出米率呈显著正相关，种子大小与百粒重、出米率、蛋白质呈极显著正相关，百粒重与出米率、蛋白质、脂肪呈极显著正相关，出米率与蛋白质、脂肪呈极显著正相关，蛋白质与脂肪呈极显著正相关，咖啡因与蔗糖呈极显著负相关。主成分分析结果表明，前4个主成分因子（PC1、PC2、PC3、PC4）包含了12个农艺性状，累计贡献率达69.17%，表明这些性状是造成小粒种咖啡种质多样性的主要因素。聚类分析结果表明，60份小粒种咖啡种质可分为两个大类群，第I类群有53份资源，第II类群有7份资源。第II类群的鲜果重大，尤其是II-2类群的鲜果重和干豆重。结论 60份咖啡种质资源存在丰富的遗传多样性，可通过引种驯化、杂交、嫁接和分子育种等技术将其优异基因延续下去。第II-2 类种质的鲜果重和干豆重大，可作为选育和改良品种的基本材料。Abstract:Objective Diversity on the agronomic traits relating to breeding purpose of arabica coffee germplasms in collection was studied.Method From 60 arabica coffee germplasms, 8 agronomic and 5 quality traits were targeted and subjected them to the correlation, principal component, and cluster analyses for the genetic diversity study.Result Among the 8 agronomic traits, the fresh/dry ratio had the highest coefficient of variation of 25.15% followed by fresh fruit weight of 19.85%, while green bean rate of 1.97% being the lowest. Seed length ranked the highest on the genetic diversity indices. On the 5 quality traits, the chlorogenic acid content showed the highest coefficient of variation of 22.68% followed by fat of 12.40%, and protein of 5.20% being the lowest of all. Chlorogenic acid also had the greatest genetic diversity index of 2.07 followed by fat of 2.06 and protein of 2.05. The dry bean weight of the germplasms significantly correlated with their green bean rate; the seed size with 100-seed weight, green bean rate and protein; the 100-seed weight with green bean rate, protein and fat; and, the green bean rate with protein and fat. The contents of protein and fat showed an extremely significant correlation; whereas, those of caffeine and sucrose an extremely significant inverse correlation. The principal component analysis indicated the top 4 main components (i.e., PC1-PC4) included the 12 agronomic traits and had a combined contribution of 69.17% of the total constituting the major factors that affected the diversity. A cluster analysis classified the 60 germplasms into two groups, 53 in Group I and 7 in Group II. Group II was high on the fresh fruit weight, especially, Subgroup II-2, which exhibited high fresh and dry bean weights.Conclusion The arabica coffee germplasms under study were rich in diversity. The desirable genes could be preserved by domestication, hybridization, grafting and/or molecular breeding. Subgroup II-2, being high on fresh and dry bean weights, could conceivably be used as a parent for new variety breeding.
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图 1 咖啡种质资源重要农艺性状的聚类分析结果
Figure 1. Clustering of selected agronomic traits in coffee germplasms
表 1 供试咖啡种质资源
Table 1 Coffee germplasms used in this study
编号
No.种质代码
Germplasm code品种类型
Varietal type编号
No.种质代码
Germplasm code品种类型
Varietal type1 5 波邦 Bourbon 31 143 未知 Unknown 2 10 卡杜艾 Catuai 32 145 未知 Unknown 3 35 卡蒂姆 Catimor 33 147 卡蒂姆 Catimor 4 36 卡蒂姆 Catimor 34 148 卡蒂姆 Catimor 5 37 卡蒂姆 Catimor 35 149 卡蒂姆 Catimor 6 40 未知 Unknown 36 150 卡蒂姆 Catimor 7 41 波邦 Bourbon 37 151 未知 Unknown 8 42 卡蒂姆 Catimor 38 154 未知 Unknown 9 45 卡杜拉 Caturra 39 159 未知 Unknown 10 49 卡蒂姆 Catimor 40 162 卡蒂姆 Catimor 11 50 卡蒂姆 Catimor 41 163 卡蒂姆 Catimor 12 51 波邦 Bourbon 42 166 卡蒂姆 Catimor 13 55 未知 Unknown 43 169 卡蒂姆 Catimor 14 61 未知 Unknown 44 170 卡蒂姆 Catimor 15 78 卡蒂姆 Catimor 45 173 卡蒂姆 Catimor 16 86 波邦 Bourbon 46 174 卡蒂姆 Catimor 17 87 铁皮卡 Typica 47 175 卡蒂姆 Catimor 18 88 波邦 Bourbon 48 178 卡蒂姆 Catimor 19 91 卡杜艾 Catuai 49 180 卡蒂姆 Catimor 20 92 卡杜艾 Catuai 50 182 未知 Unknown 21 93 未知 Unknown 51 204 未知 Unknown 22 118 卡杜拉 Caturra 52 282 未知 Unknown 23 119 未知 Unknown 53 284 未知 Unknown 24 120 未知 Unknown 54 296 未知 Unknown 25 122 卡蒂姆 Catimor 55 390 萨其姆 Sachimor 26 129 未知 Unknown 56 391 萨其姆 Sachimor 27 132 未知 Unknown 57 393 萨其姆 Sachimorr 28 138 未知 Unknown 58 394 萨其姆 Sachimor 29 139 未知 Unknown 59 395 萨其姆 Sachimor 30 140 卡杜拉 Caturra 60 435 未知 Unknown 
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表 2 农艺性状变异系数及遗传多样性分析结果
Table 2 Coefficient of variation and genetic diversity on agronomic traits of coffee germplasms
性状
Characteristics平均值
Average最小值
Min.最大值
Max.标准差
S变异系数
CV/%遗传多样性指数
H′鲜果重 Fresh weight/kg 1.87 0.79 2.97 0.37 19.85 1.88 干豆重 Dry weight/g 390.58 300.49 592.68 71.19 18.23 1.91 鲜干比 Fresh/dry ratio/% 21.50 16.55 48.79 0.11 25.15 1.43 种子长 Seed length/mm 11.74 10.74 12.69 0.44 3.71 2.04 种子宽 Seed width/mm 7.98 7.36 9.05 0.32 4.07 1.92 种子厚 Seed thickness/mm 4.88 4.40 5.70 0.26 5.38 1.99 百粒重100-seed weight/g 19.51 15.06 27.13 19.51 10.81 1.88 出米率 Green bean rate/% 84.01 78.63 86.80 1.65 1.97 1.92
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表 3 品质性状变异系数及遗传多样性分析结果
Table 3 Coefficient of variation and genetic diversity on quality traits of coffee germplasms
性状
Characteristics平均值
Average最小值
Min.最大值
Max.标准差
S变异系数
CV/%遗传多样性指数
H′蛋白质 Protein/% 13.40 11.98 15.43 3.45 5.20 2.05 脂肪 Fat/% 13.02 9.03 15.91 6.88 12.40 2.06 绿原酸 Chlorogenic acid/(mg·g−1) 16.59 8.10 24.56 16.46 22.68 2.07 咖啡因 Caffeine/(mg·g−1) 9.89 7.62 11.80 4.18 9.84 1.99 蔗糖 Sucrose/(g·hg−1) 8.48 7.10 10.00 2.9 9.42 0.55
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表 4 农艺性状、品质性状相关性分析
Table 4 Correlation between agronomic and quality traits of coffee germplasms
变量
Variable鲜果重
Fresh weight干豆重
Dry weight鲜干比
Fresh/dry ratio种子长
Seed length种子宽
Seed width种子厚
Seed thickness百粒重
100-seed weight出米率
Green bean rate蛋白质
Protein脂肪
Fat绿原酸
Chlorogenic acid咖啡因
Caffeine蔗糖
Sucrose鲜果重
Fresh weight1 干豆重
Dry weight0.057 1 鲜干比
Fresh/dry ratio0.053 0.714** 1 种子长
Seed length0.012 0.755** 0.965** 1 种子宽
Seed width0.217 0.125 −0.025 −0.104 1 种子厚
Seed thickness0.045 0.186 −0.057 −0.033 0.061 1 百粒重
100-seed weight0.205 0.164 0.363 0.368** 0.047 0.418** 1 出米率
Green bean rate0.021 0.308* 0.491 0.435** 0.185 0.374** 0.742** 1 蛋白质
Protein0.07 0.382** 0.526 0.477** 0.168 0.468** 0.757** 0.803** 1 脂肪
Fat0.012 0.141 0.183 0.177 −0.026 0.276* 0.467** 0.477** 0.499** 1 绿原酸
Chlorogenic acid−0.706** −0.009 −0.093 −0.115 0.398 0.114 −0.087 −0.01 0.072 0.097 1 咖啡因
Caffeine0.017 −0.051 −0.18 −0.187 0.115 −0.08 −0.109 −0.305 −0.133 −0.188 0.028 1 蔗糖
Sucrose−0.048 0.167 0.178 0.271* −0.316 0.099 0.003 0.063 0.112 0.066 −0.175 −0.426** 1 注：* 表示在 0.05 水平上显著相关；**表示在 0.01 水平上显著相关。
Note:* and ** represented significant correlation (P＜0.05) and extremely significant correlation (P＜0.01) respecively.
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表 5 农艺性状、品质性状主成分分析
Table 5 Principal components of agronomic and quality traits of coffee germplasms
变量
Variable主成分
Principal componentPC1 PC2 PC3 PC4 鲜果重 Fresh weight −0.359 0.801 −0.078 −0.313 干豆重 Dry weight −0.150 0.669 −0.471 0.365 鲜干比 Fresh / dry ratio 0.173 −0.300 −0.326 0.837 种子长 Seed length 0.653 0.090 0.205 −0.209 种子宽 Seed width 0.751 0.439 0.184 0.028 种子厚 Seed thickness 0.904 0.019 0.070 0.031 百粒重100-seed weight 0.919 0.164 0.146 0.007 出米率 Green bean rate 0.697 0.163 0.053 0.221 蛋白质 Protein −0.196 −0.089 0.768 0.204 脂肪 Fat −0.330 0.558 −0.060 0.012 绿原酸 Chlorogenic acid −0.106 0.527 0.280 0.502 咖啡因 Caffeine −0.398 0.230 0.648 0.103 蔗糖 Sucrose 0.476 0.174 −0.274 −0.287 特征值 Eigen value 3.86 2.11 1.61 1.41 贡献率 Contribution rate/% 29.71 16.25 12.35 10.86 累计贡献率
Cumulative contribution rate/%29.71 45.96 58.31 69.17
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