Genetic Diversity And Flavor Quality Of Different Populations Of Allium Mongolicum Regel

Allium mongolicum Regel is one of the first choice forages for grazing in many pastoral areas,and has been developed as the main forage in parts of Northwest China.Because it is rich in amino acid nutrients,and it is a good green wild vegetable with both medicine and food,there are more and more researches on it as a wild vegetable.In this experiment,the genetic diversity of the populations of Allium mongolicum in 8 different areas was analyzed,and the free amino acids and flavor identification of 4 populations which were more used as wild vegetables were studied.In order to select the populations with better flavor quality and provide basis for their introduction,domestication and genetic breeding.The results are as follows:1.2 polymorphic loci were detected by SSR markers.The average pic of each SSR locus was 0.3228,with a range of 0.20840-0.4076.The variation of Nei’s gene diversity index(he)was 0.1588-0.3956.Shannon information index(Ⅰ)was between 0.2637-0.5790.Nei’s gene diversity index(he)was between 0.0926-0.1743,Shannon information index(Ⅰ)was between 0.1394-0.2657,and the average genetic division coefficient(GST)was 0.5532.2.8 populations were divided into 2 groups by UPGMA cluster analysis.The population of Ba GA Banner of Inner Mongolia,Duolun County of Inner Mongolia and Weichang County of Hebei Province are clustered into one group,with an average annual temperature of 0.7-3.3℃;the other five populations are clustered into another group,with an average annual temperature of 4.3-7.2℃,showing a certain correlation with the clustering results.3.4 populations were selected to develop Allium mongolicum into wild vegetables,and the total amino acids were determined.The results showed that Gulang County of Gansu Province,Sunit Right Flag of Inner Mongolia,AlashanLeft Banner of Inner Mongolia and Ba GA Banner of Inner Mongolia were 4.439%,5.771%,7.103%and 5.671%respectively.Through principal component analysis,it was found that the main influence of amino acids on flavor was sweetness,which was affected by a small amount of bitter and fresh amino acids.There was a significant positive correlation between the total amino acid content and the annual average temperature(P<0.05).4.The relative content of sulfur compounds in the volatile chemicals of Allium mongolicum in four different groups were determined as follows:0 in Gulang County of Gansu Province,66%Sunit Fight Flag of Inner Mongolia,43.94%in Alashan Left Banner of Inner Mongolia,44.08%in Ba GA Banner of Inner Mongolia.Trans-2-hexenaldehyde(folaldehyde)was found in all 4 populations.5.It was found that the population of Gulang County of Gansu Province showed relatively low genetic diversity and poor flavor characteristics.The population of Sunit Fight Flag of Inner Mongolia has rich genetic diversity and good flavor characteristics,so it is a good breeding material.