• 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

高花青素品种‘闽黑糯1号’的选育及品质特性分析

Breeding and Quality of Anthocyanin-rich Waxy Maize, Minheinuo 1

    摘要
  • 摘要:
    目的 选育出品质优、产量高、抗病性强、抗倒性强、高花青素的黑糯玉米新品种，为玉米产业的可持续发展提供良种支持。
    方法 在‘万糯2000’品种基础上引入闽甜系AS67和泰系血源，利用单倍体诱导技术选育出母本‘闽糯系WDH18’，利用二环系选育方法，在‘晋糯10号’杂交后代选育出父本‘闽糯系JN106’，杂交选育出黑糯玉米新品种‘闽黑糯1号’，并进一步在福建省开展多点试验和区域试验。对6个玉米品种籽粒进行总花青素、总黄酮、类胡萝卜素和总蛋白含量测定，分析闽黑糯1号的品质特性。
    结果 两年的多点试验中闽黑糯1号平均鲜果穗产量分别为15966.0 kg·hm−2和16038.0 kg·hm−2，比对照‘京科糯2000’增产5.0%和4.3%。两年福建省区域试验平均产量为15037.5 kg·hm−2，比对照‘苏玉糯5号’增产27.2%；抗病性鉴定发现闽黑糯1号抗纹枯病、高抗大斑病、抗小斑病、高抗南方锈病、抗倒伏和倒折；闽黑糯1号外观和蒸煮食味品质鉴定得分为86.65分，高于对照苏玉糯5号。理化品质检测发现闽黑糯1号皮渣率为9.88%，支链淀粉占总淀粉含量为97.00%。籽粒中营养成分测定发现，闽黑糯1号的总花青素、总黄酮含量分别为454.67 μg·g−1和2.11 mg·g−1，显著高于其余5个品种。类胡萝卜素、总蛋白含量分别为1.54 μg·g−1和44.55 mg·g−1。
    结论 闽黑糯1号具有产量高、抗病性强、抗倒性强、品质高、富含花青素和黄酮等营养物质的特点，在改善人们健康饮食、抗衰老功能食品和新品种更新方面都具有重要经济和应用价值。

     

    Abstract:
    Objective A lodging-resistant, high-anthocyanin, high-quality black waxy maize variety was bred, and its quality evaluated.
    Methods The waxy maize inbred line ‘Minnuo WDH18’ with the genetic inheritance from Mintian Sweet AS67, Tai Lines, and ‘Wannuo 2000’ was bred by haploid induction technology. An anthocyanin-rich inbred line of ‘Minnuo JN106’ was generated from the 2nd ring descendant of ‘Jinnuo 10’. Then, ‘Minhinuo 1’ was obtained by crossing Minnuo WDH18 and Minnuo JN106. Multi-point regional tests were carried out on the new variety in Fujian. Contents of total anthocyanin, total flavonoids, carotenoids, and total protein of 6 white, colored, and black waxy maize were analyzed to compare and evaluate the quality of Minhinuo 1.
    Results The test cultivation of Minhinuo 1 in Fujian showed an average fresh corn ear production of 15966.0 kg·hm−2 in 2019 and 16038.0 kg·hm−2 in 2020, which were 5.0% and 4.3%, respectively, higher than those of the reference, ‘Jingkenuo 2000’. The averaged two-year crop yield was 15037.5 kg·hm−2, which was 27.2% higher than that of control, ‘Suyunuo 5’. It displayed resistance to striped wilt and high resistance to large and small spot diseases as well as southern rust and resistance to lodging and breaking in the field. On kernel quality, it scored 86.65 on appearance, cooking performance, and taste that was higher than 85 received by Suyunuo 5. The kernels had inedible residue of 9.88% and a content of amylopectin at 97.00% of the total starch. Moreover, the content of total anthocyanin was 454.67 μg·g−1 and that of total flavonoid, 2.11 mg.g−1, which were significantly higher than those of ‘Meiyu 30’, ‘Wanxian Tiannuo 158’, ‘Dicai Tiannuo 617’, ‘Jingcai Tiannuo 18’, and’ Zheheinuo 702’; that of carotenoid, 1.54 μg·g−1, which was lower than that of Wanxian Tiannuo 158, Dicai Tiannuo 617, Jingcai Tiannuo 18, and Zheheinuo 702; and that of total protein, 44.55 mg·g−1, which was lower than Meiyu 30 and Zheheinuo 702.
    Conclusion Minheinnuo 1 was characterized by high-yield, high-quality, high-anthocyanins, and highly resistant to various diseases and lodging. It offered desirable marketing value and could become a nutritious, healthy, and anti-aging food material.

     

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