Creating method for novel peanut germplasm with high sucrose content

A new germplasm, sucrose technology, applied in the direction of measuring devices, material analysis by optical means, instruments, etc., can solve the problems of cumbersome measurement methods, lack of peanut germplasm, narrow genetic basis, etc. Promotion value, good repeatability

Pending Publication Date: 2018-10-12
HENAN ACAD OF AGRI SCI
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Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of lack of peanut germplasm with high sucrose content, narrow genetic basis, and cumbersome determination methods in my country, and use EMS m...

Method used

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  • Creating method for novel peanut germplasm with high sucrose content
  • Creating method for novel peanut germplasm with high sucrose content
  • Creating method for novel peanut germplasm with high sucrose content

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Embodiment

[0030] A method for creating new peanut germplasm with high sucrose content, comprising the following steps:

[0031] (1) EMS mutagenesis treatment materials

[0032] 366 Yuhua 15 seeds were treated with 0.2% EMS solution. The treatment method is as follows: soak the seeds in pure water for 4 hours to make them imbibition, then soak the seeds in 0.2% EMS solution for 5 hours, wash them with running water for 1 hour, air-dry them and sow them in time.

[0033] Sowing and trait investigation: Yuhua No. 15 seeds (M1) treated with 0.2% EMS solution mutagenesis, 366 M1 seeds were sown in Yuanyang Experimental Base of Henan Academy of Agricultural Sciences in May 2009, and 321 plants emerged, 8 Harvest in the last ten days of the month, and the harvesting method is: each single plant adopts 2-3 fruit mixed harvest (M2) to prepare for sowing in the next year, and the rest are mixed for backup; all M2 seeds are sown in May 2010, and the M2 plants are harvested during the entire growt...

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Abstract

The invention discloses a creating method for a novel peanut germplasm with high sucrose content, and specifically relates to the creating method for the novel peanut germplasm with high sucrose content by combining a mutant with a near-infrared spectrum. According to the invention, an EMS mutagenesis method is adopted to create a novel germplasm resource, and specifically, a peanut germplasm withhigh sucrose content is firstly created, so breeding materials are enriched, and a material foundation is laid for breeding of an edible peanut variety with excellent taste; collected samples are widely-available and rich in variation, and the content of sucrose has large variation coefficient, wide distribution range and good representativeness, and can be used to optimize calibration of a near-infrared spectrum prediction equation; and the method is optimized on the basis that a model is preliminarily established by the inventor of the invention, so high-throughput and rapid quality detection is possible, and advantages of more reliable and ideal result, high detection accuracy and good repeatability are obtained. The creating method provided by the invention greatly shortens the time of material screening in the work of quality breeding, accelerates the process of breeding, and has good popularization value.

Description

technical field [0001] The invention relates to a method for creating new peanut germplasm with high sucrose content, in particular to a method for creating new peanut germplasm with high sucrose content by combining mutants with near-infrared spectroscopy. Background technique [0002] Peanut is an important oil crop and economic crop. Peanuts can be used for oil, edible, seed and exported to earn foreign exchange. In recent years, peanut production has developed rapidly, and the industrialization of peanuts has accelerated. The market demand for peanuts and their products is very large, with great development potential and good development prospects. [0003] At present, domestic and foreign studies mainly focus on the nutritional quality of peanuts such as protein, oil and fatty acids, but there are few studies on the sucrose content of seeds that are closely related to taste quality. The main source of peanut sweetness is sucrose in peanuts, and sweetness is a heritabl...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N21/3563
CPCG01N21/3563G01N21/359G01N2021/3572
Inventor 张新友秦利刘华韩锁义杜培刘娟董文召黄冰艳孙子淇张忠信
Owner HENAN ACAD OF AGRI SCI
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