作 者：
闫林;陈婷;黄丽芳;李锦红;马关润;王晓阳;董云萍;龙宇宙;李学俊
单 位：
云南农业大学热带作物学院;云南省德宏热带农业科学研究所;中国热带农业科学院香料饮料研究所/农业农村部香辛饮料作物遗传资源利用重点实验室/海南省热带香辛饮料作物遗传改良与品质调控重点实验室
关键词：
小粒种咖啡;农艺性状;遗传多样性;相关性分析;主成分分析;聚类分析
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。
译 名：
Genetic Diversity on Selected Agronomic Traits of Arabica Coffee Germplasm
作 者：
YAN Lin;CHEN Ting;HUANG Li-fang;LI Jin-hong;MA Guan-run;WANG Xiao-yang;DONG Yun-ping;LONG Yu-zhou;LI Xue-jun;Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture and Rural Affairs/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops;College of Tropical Crops, Yunnan Agricultural University;Dehong Tropical Agriculture Institute of Yunnan;
关键词：
Arabica coffee;;agronomic traits;;genetic diversity;;correlation analysis;;principal component analysis;;cluster analysis
摘 要：
【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 of19.85%, 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 of12.40%, 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.
