Study on variation characteristics of 7 soluble sugar components in chestnut nuts
[Objective]Evaluate the soluble sugar quality and sweetness of chestnut,enrich the information of phenotypic traits of chestnut,and provide reference for breeding high-sweet chestnut varieties.[Method]The contents of sucrose,maltose,inositol,glucose,D-galactose,D-fructose,raffinose and soluble sugar in nuts of 83 chestnut varieties(lines)were determined,and their biochemical sweetness was calculated.Diversity analysis,correlation analysis,membership function analysis and cluster analysis were carried out.[Result]In terms of soluble sugar content,sucrose content was the highest,with an average of 29.762 1 mg/g;the content of D-galactose was the lowest,with an average of 0.377 8 mg/g.In terms of the coefficient of variation of soluble sugar,the coefficient of variation of raffinose was the largest,which was 52.854 0%.The coefficient of variation of D-fructose was the smallest,15.311 8%.D-fructose had the highest diversity and uniformity in soluble sugar components,and its H′,D(s)and J values were 4.407 1,0.987 7 and 0.997 3,respectively.Correlation analysis showed that the biochemical sweetness was significantly positively correlated with sucrose,and significantly positively correlated with raffinose.D-galactose was significantly positively correlated with raffinose.The membership function analysis showed that the first five principal components reflected 88.41%of the total information,and the correlation coefficients of sucrose(0.892),D-galactose(0.946),inositol(0.848)and raffinose(0.951)were all above 0.8,which were the main factors affecting the soluble sugar of chestnut.The cluster analysis of membership function showed that there were 12,60 and 11 varieties(lines)with high sweetness,medium sweetness and low sweetness,respectively.The cluster analysis of biochemical sweetness showed that there were 25,21 and 37 varieties(lines)with high sweetness,medium sweetness and low sweetness,respectively.[Conclusion]Sucrose is the highest soluble sugar component in chestnut nuts,which can significantly affect biochemical sweetness.YUF,JSH,HG4,YB,JP,LYB and YL were identified as high-sweet varieties(lines)by two methods.
chestnutsoluble sugarmembership function analysiscluster analysisquality analysis
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