• 中文核心期刊
  • CSCD来源期刊
  • 中国科技核心期刊
  • CA、CABI、ZR收录期刊

甘薯苗期淹水胁迫耐性评价方法的建立及种质资源耐性鉴定

Evaluation Method and Cultivar Selection of Submergence-tolerant Sweet Potato Seedlings

  • 摘要:
    目的 为了建立一个简易快捷的甘薯苗期水淹低氧胁迫耐性综合评价方法,发掘耐淹的甘薯种质资源。
    方法 根据观察甘薯盆栽植株在没顶淹水处理过程中茎叶的颜色、形态等表型性状动态变化的典型特征,将其淹水胁迫耐性程度定量划分为6个等级,制定赋分标准、计算方法及评价方案,形成综合评价方法。用此方法对72份甘薯种质资源进行苗期淹水胁迫耐性综合评价鉴定。
    结果 淹水处理时间以分别持续72 h和144 h的长短时段相结合的双时段处理,且进行茎叶表型、长短时段的差异化赋分更为适宜。不同甘薯种质苗期的淹水胁迫耐性差异较大,有一半以上的种质表现为较耐淹。经综合评价分析,筛选出较耐淹等级以上的种质17份,其中包括高度耐淹的湛薯118和福薯404等2份种质;以及极不耐淹的种质泉薯830和抗旱种。
    结论 本研究建立的综合评价方法和筛选的种质材料, 可为甘薯耐淹性状的遗传机理研究,以及种质遗传改良和新品种选育提供评价方法和种质基础。

     

    Abstract:
    Objective A simple, efficient method to predict the submergence tolerance of sweet potato cultivars was developed.
    Method In a pot experiment, changes in color, morphology, and other phenotypic traits of the stems and leaves of sweet potato seedlings being submerged in water for varied durations were monitored. Specific scoring criteria, calculation method, and evaluation scheme were applied to compare the submergence resistance of 72 sweet potato germplasms at seedling stage for tolerance classification.
    Results Two flooding durations, 72h and 144h, were selected for the evaluation. A scoring system on the stem and leaf phenotypes to quantitatively differentiate the reactions of seedlings to the treatment into 6 classifications was established. Tolerance of the 72 germplasms to submergence varied significantly. More than half of the varieties were relatively tolerant, but 17 substantially. For instance, Zhanshu 118 and Fushu 404 were found to be highly submergence-resistant, whereas Quanshu 830 and Kanghanzhong intolerant to the treatment.
    Conclusion The quantitative evaluation method distinctively separated 72 sweet potato germplasms based on the flooding tolerance of their seedlings. Further observation to confirm with field performances of the cultivars is in order before the method could be used as a tool for studying the physiological trait and/or breeding of submergence-tolerant varieties.

     

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