Font Size: a A A

Analysis On Agronomic Traits And Cookng Qualities Associated With Allelic Variations Of GBSS1in Foxtail Millets

Posted on:2014-02-09Degree:MasterType:Thesis
Country:ChinaCandidate:X M ChenFull Text:PDF
GTID:2253330398974192Subject:Crop Genetics and Breeding
Abstract/Summary:PDF Full Text Request
Waxy(GBSS1)genes code amylose synthesis, their inserted or deleted base change the amino acid sequence, decrease amylase content in endosperm, and increase the content of amylopectin, which make foxtail millet waxy types.Eighty-eight millet cultivars and lines were used for analysis on insert mutations and exon2-exon4sequence variations of GBSS1, fifty-three of them were used for agronomic traits and cooking quality analysis. It will lay the foundation for waxy allelic variations, cooking and eating qualities, and the molecular breeding in Chinese millet. Main results were as follows:(1) Variability of agronomic traits were10.13%-36.08%in foxtail millets. Variability of grain weight per spike was the highest than the other thaits associated with variation coefficient of32.94%, but that of plant height was the smallest with10.13%. The plant height had significantly positive correlation with ear length, pitch numer, the numer of leaves, node length under short spike, but had significantly negative correlation with grain weight. The tested strains were divided into9groups using class average method at euclidean distance4.0281. The first class had the lower combination of production, associated with higher plant height, pitch numer and the numer of leaves. The eighth(Chi10-224) and ninth(Gongai5) groups had higher spike weight, grain weight and thousand seed weight than that of other groups.(2) The pasting temperature was70-74℃(alkali value in4-5) in15millet strains (shared54.7%) such as in FengGu12. Gel consistency was above115cm in29millet strains (shared28.3%) such as ChigulO and Ligu21. The frequency of nonwaxy, low amylase and waxy type were24.5%,60.4%and0respectively, their amylose content were17.0%-31.9%,7.8%-16.0%and0-3.5%, respectively.(3) Fregments of1000,800,500,800,700and300bp were amplified in8,85,14,32,22, and68strains, associated with exl/ex2, M5/R7, M7/R10, M2/R4, M4/R5and M8/R9primers, respectively. Fregments of800、2000、3000、800/2000and1800/3000bp were amplified in8,10,9,19and29strains, associated with ex2int2/ex4r primers. Fragments3000and1800/3000bp were amplified in5and19strains respectively, associated with M1/R3primers. Fragments of1500and1000/1500bp were amplified in19and28strains respectively, associated with M5/R9primers. (4) Multiple sequence alignment in exon2-exon4showed that CT inserted in the10th and11th bases in DaHongGu, respectively. T, GG and GG inserted in the13th,14th,15th bases in BaiSha, respectively. At the sametime, G is replaced by A in225th in BaiSha, but no insertation and replacement bases were detected in ChiGu4and ChiGu5. For LiGu21, G was inserted in15th base, mutated from C-ACAGCA to GGCACAGC at17-24bases. C was replaced by G, T replaced by G, and G replaced by A at348th,347th and350th bases for QianNanNongjiazhong and MaoZhaoNian.(5)53millet strains were clusted into nine categories at euclidean distance70for exon2-exon4sequence variations. The first groups had24cultivars and lines, the fifth group had10cultivars.
Keywords/Search Tags:Foxtail millet, Agronomic trait, Cooking qualiy, GBSS1gene
PDF Full Text Request
Related items