Effect of Selfing on Soluble Sugar Content of Chestnut
This study explored the effect of self-pollination and natural pollination on the content of soluble sugar components of chestnut in Yanshan area,and excavated the information of phenotypic traits,to provide theoretical support for the breeding of high-sugar varieties of chestnut.Yanshan Zaofeng,Yanlu,Tafeng,Yanzi and Beijing 8 were self-pollinated and naturally pollinated,respectively.The contents of sucrose,maltose,inositol,glucose,D-galactose,D-fructose and raffinose were determined and the biochemical sweetness was calculated.Then the difference analysis,variation analysis,correlation analysis,OPLS-DA analysis and cluster analysis were carried out.The results showed that the content of soluble sugar components in most chestnuts was significantly different between self-pollination and natural pollination treatments.The inositol content of chestnut was significantly increased after selfing.The content of sucrose was the highest and the content of D-galactose was the lowest in the soluble sugar components of chestnut.The variation coefficient of raffinose was the highest,which was 72.197 7％in self-pollination and 68.826 8％in natural pollination.After selfing,the coefficient of variation of D-fructose decreased,and the coefficient of variation of other soluble sugar components increased.Sucrose was significantly positively correlated with biochemical sweetness,and D-galactose was significantly positively correlated with raffinose.After chestnut selfing,glucose and maltose also showed a very significant positive correlation.The biochemical sweetness of chestnut increased after selfing.Four differential soluble sugar components were screened by OPLS-DA analysis:sucrose,raffinose,glucose and inositol.Cluster analysis showed that the content of differential soluble sugar components in chestnut after selfing was generally higher than that of natural pollination.The variation of soluble sugar components in chestnut after selfing is rich,and the soluble sugar components of different chestnut resources are quite different,which provides theoretical support for the optimization of germplasm resources and the improvement of chestnut sugar content.
万方数据
维普
