Specific sequence and its molecular markers and identification method of tomato fruit dry juice traits
A technology of tomato and dried juice, applied in the field of genetics and biology, to improve the efficiency of selection and speed up the breeding process
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Embodiment 1
[0025] Embodiment 1: The specific sequence of a tomato fruit dry juice trait provided by the present invention, the sequence is shown in SEQ ID NO: 1, the molecular marker for identifying the trait, including an upstream primer, a downstream primer, and a core of the upstream primer The nucleotide sequence is shown in SEQ ID NO:2, and the nucleotide sequence of the downstream primer is shown in SEQ ID NO:3.
[0026] The present invention obtains a batch of SNP sites and indel sequences linked with dried juice traits by resequencing the dried juice tomato genome, designs primers for these sites and sequences, conducts genetic linkage analysis and verification, and screens out a series of Molecular markers linked to dry juice traits, including CAPS, dCAPS and PCR markers. Since dried juice tomato is a recessive trait, co-dominant markers were selected for verification, including CAPS-1, CAPS-2 and dCAPS-1.
[0027] CAPS-1:
[0028] Forward primer: 5'-TAGGCAAACTCTATTCATCAAGG-3'...
Embodiment 2
[0045] Embodiment 2: In addition to disclosing the specific sequence and primers of the above-mentioned dried tomato fruit juice traits, the present invention also discloses a method for identifying the dried tomato fruit juice traits, including the following steps:
[0046] (1) using the genomic DNA of the tomato to be identified as a template, carrying out PCR amplification with the molecular marker to obtain its amplified product;
[0047] (2) Carry out agarose gel electrophoresis detection to the amplified product, if the PCR amplified product of the tomato to be identified contains the DNA fragment shown in SEQ ID NO: 1, then it can be identified that the tomato to be identified is a juicy tomato , otherwise it is dried juice tomato.
[0048] The PCR reaction temperature program in the step (1) is: pre-denaturation at 94°C for 4 minutes; denaturation at 94°C for 30 s, annealing at 55°C for 30 s, extension at 72°C for 45 s, 30 cycles; extension at 72°C for 8 min.
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