| Culinary rhubarb (Rheum rhaponticum L.) is a cultivar belong to Polygonaceae, Rheum,which has the larger plants with the rich nutrition in petioles. It has the very high value forculinary development. Based on the previous research work of rhubarb introduction andgermplasem utilization group, this paper studied morphology of five varieties and SRAPmolecular markers of45samples. The optimization of SRAP-PCR reaction system was conductedand primers screening and genetic diversity were analysed, therefore their genetic relatiohshipand differences were analyzed. This study achieved the following main results:(1) Through the investigation of agronomic traits from different stains, the results showedthat their seed length, seed width, seed wing broadth and thousand seed weight were different inaverage coefficient of variation, respectively being49.98%,24.93%,23.20%and201.95%. Theaverage coefficient of variation for A, G, O,54and34was respectively86.69%,89.50%,89.79%,42.21%,53.51%. All the variation threshold were greater than10%, which indicated that there wasa large morphological differences in these strains. In addition, the clustering analysis showed thatthere was a bigger difference between09and other44materials in seed character.(2) The optimal SRAP-PCR reaction system was established for culinary rhubarb. In a25μLreaction system contained10×PCR buffer2.50μL, template DNA30ng, Mg2+2.50mmol/L, dNTPs0.25mmol/L, Taq DNA polymerase dosage0.04U/μL, primer0.50μmol/L, with residual volumesupplied by double distilled water.(3) The paper screened out42primer combinations of distinct and rich in polymorphismfrom182primer combinations. The genetic similarity was ranged from0.8191to0.9354betweenstains. Each strain within the scope of the genetic similarity coefficient was ranged from0.5792to 0.7822for strain A,0.5891to0.8069for strain G,0.5594to0.8119for strain O,0.7327to0.7673for strain54,0.7732for strain34. The results showed that the variation in the strain amplitude isless than that between strain.(4) POPGENE1.32and NTSYS2.10were used to detect the statistical dates of five strains.The results revealed that: the total polymorphism loci was as high as199, the polymorphic ratewas98.51%; the number of the total population allele Na and effective alleles were1.9851and1.6172respectively; the total group Shannon index I and Neil’s genetic diversity H were0.3555and0.5272; the total group genetic diversity and the genetic diversity within populationwere0.3292and0.2434respectively. The gene differentiation coefficient(Gist) was0.2606, it wasindicated the genetic diversity in the strain was73.94%and26.06%between the train. The geneflow measurement (Nm) was1.4189, which beyond the gene flow standard1.0000. This showedthe gene interactions existed in some samples between the strains, suggesting a high level ofgenetic differentiation.(5) The phylogenetic tree of45culinary samples were constructed by UPGMA method. Theresults showed that45samples were divided into7types when the genetic similarity coefficientwas0.68on the UPGMA dendrogram, A1was belonged to a type; O6and O7, O8and O9wereclosely related to each other; G12, G13, G14, G15and A13, G2, O10, O11, O12,54-2werebelonged to one kind respectively; A2, A3, A4, A8, A10, A11, A12, G11were belonging a tripe;left22samples were belonged to a kind. indicating that was related with their origin. |
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