169份番茄种质资源表型性状遗传多样性分析及综合评价

doi:10.3864/j.issn.0578-1752.2024.18.012

Abstract

Abstract:

【Objective】 The phenotypic genetic diversity and taste performance of cultivated and wild tomato germplasm resources from around the world was analyzed, in order to screen specific and high-quality tomato resources, so as to provide the germplasm and theoretical support for the exploration of excellent tomato genes and tomato breeding. 【Method】 A total of 169 tomato resources collected domestically and internationally were used as the research object, and 38 phenotypic traits of them were measured throughout the entire growth period. The genetic diversity analysis, cluster analysis, and comprehensive evaluation of tomato germplasm phenotypes were conducted through multiple statistical analysis methods, such as genetic diversity index, principal component analysis, weight, systematic clustering, and membership function. 【Result】 The variation coefficient of phenotypic traits in 169 tomato samples ranged from 18% to 368%, and the genetic diversity index ranged from 0.036 to 2.302. There were 26 traits with a genetic diversity index >1, among which the genetic diversity index for mature fruit color was the highest (2.302), indicating that the 169 tomato samples in this study were diverse in type and rich in genetic diversity. Correlation analysis showed that tomatoes with the higher plant height, the more flowers per inflorescence, and the smaller fruits had a higher sugar-to-acid ratio. Principal component analysis showed that 16 phenotypic traits (single fruit weight, number of ventricles, fruit shoulder shape, fruit shoulder furrows, longitudinal and transverse diameters of fruits, ratio of sugar to acid, soluble solids, cork size, growth habits, plant height, second inflorescence node position, inflorescence type, mature fruit color, number of inflorescence flowers, and plant type) had a relatively large contribution rate to resource variation, and could be used as the main indicator for cluster analysis. The clustering analysis results showed that 169 tomato resources were divided into 10 major groups at a Euclidean distance of 5.0. The first and second groups were Solanum cheesmanii, the third and tenth groups were upright tomatoes with different fruit sizes, the fourth and fifth groups were ordinary large fruit tomatoes with unlimited growth, the sixth group was large fruit tomatoes in the upright type, the seventh and eighth groups were mostly cherry tomatoes and a small number of Solanum Pimpinellifolium, and the ninth group was limited growth large fruit tomatoes. Using the membership function method and weight analysis, a comprehensive evaluation was conducted on the taste and flavor of tomato fruits. Based on the D-value ranking of the comprehensive evaluation, 10 sweet and sour-tasting Solanum Pimpinellifolium and cherry tomatoes with good taste were selected, and 5 sweet, fleshy, and sandy-soft-tasting large fruit tomato resources were selected. 【Conclusion】 The research results clarified the phenotypic specificity and rich genetic diversity of 169 tomato germplasm resources. Cluster analysis screened out tomato resources specific to each group and used fruit taste-related indicators to screen cherry tomatoes and ordinary large fruit tomato resources for better performance. This study could serve as the theoretical and material basis for the genetic improvement of excellent tomato resources and new variety breeding.

Key words: tomatoes, germplasm resource, phenotypic identification, cluster analysis, genetic diversity, comprehensive evaluation

LI YuShan, XIAO Jing, MA Yue, TIAN Chao, ZHAO LianJia, WANG Fan, SONG Yu, JIANG ChengYao. Identification and Evaluation of Phenotypic Characters and Genetic Diversity Analysis of 169 Tomato Germplasm Resources[J].Scientia Agricultura Sinica, 2024, 57(18): 3671-3683.

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Figures/Tables 9

Table 1

Fig. 1

Table 2

Fig. 2

Table 3

Fig. 3

Table 4

Principal component analysis of 35 phenotypic traits of tomato resources"

性状 Trait	主成分 Principal component
性状 Trait	PC1	PC2	PC3	PC4	PC5	PC6	PC7	PC8	PC9	PC10	PC11	PC12	PC13
单果重 Single fruit weight (SFW)	0.838	0.095	-0.196	-0.075	-0.019	-0.053	0.073	0.114	-0.181	-0.106	0.062	0.061	-0.041
心室数 Number of ventricles (NOV)	0.829	0.163	-0.182	0.139	0.028	-0.037	0.146	0.022	-0.146	-0.057	0.106	0.036	-0.04
果肩形状 Fruit shoulder shape (FSS)	0.798	0.004	-0.188	0.031	-0.08	0.025	0.017	0.019	0.018	-0.207	-0.006	-0.096	-0.031
果肩棱沟 Fruit shoulder ridge gully (FSRG)	0.698	0.221	-0.279	0.108	0.015	0.101	0.169	-0.148	-0.045	-0.022	0.361	-0.018	0.077
果实横径 Fruit diameter (FD)	0.685	0.006	0.662	0.042	0.067	0.022	-0.034	-0.026	-0.019	-0.064	-0.061	-0.072	0.087
木栓化大小 Fruit cork size (FCS)	0.668	-0.047	0.624	0.074	0.046	-0.03	0.02	-0.002	-0.017	-0.034	-0.157	-0.116	0.094
果梗洼大小 Fruit stem depression size (FSDS)	0.667	-0.002	0.636	-0.026	0.047	0.012	-0.017	-0.074	0.02	-0.103	-0.064	-0.138	0.064
糖酸比 Sugar acid ratio (SAR)	-0.606	0.432	0.266	0.285	-0.194	-0.065	-0.016	0.058	-0.153	-0.207	0.192	0.176	0.167
可溶性固形物含量Soluble solids (SS)	-0.602	0.565	0.159	0.172	0.161	-0.056	0.11	-0.084	-0.171	-0.067	-0.035	-0.072	-0.099
果肉厚度 Fruit pulp thickness (FPT)	0.577	-0.046	-0.031	-0.427	-0.076	0.027	-0.139	0.19	-0.242	0.013	-0.034	0.188	0.081
果顶形状 Fruit top shape (FTS)	-0.538	-0.051	0.194	-0.3	0.236	0.153	0.088	0.259	-0.152	0.045	0.098	0.171	-0.114
果形 Fruit shaped (FS)	-0.478	-0.017	0.231	-0.218	0.191	0.269	0.093	0.156	-0.122	0.336	0.082	0.026	-0.019
综合品质 Comprehensive quality (CQ)	0.395	-0.268	0.046	0.372	-0.138	0.307	0.234	0.22	0.251	0.172	-0.054	0.149	-0.195
茎叶茸毛Stem and leaf fuzz (SALF)	0.38	0.233	-0.056	-0.294	-0.192	-0.371	-0.073	0.007	-0.003	-0.069	-0.036	0.039	-0.052
生长习性 Growth habit (GH)	-0.183	-0.804	-0.14	0.29	-0.011	0.078	-0.055	-0.101	-0.165	-0.123	0.005	-0.09	-0.032
株高 Plant height (PH)	0.053	0.789	0.154	-0.318	0.037	-0.06	0.008	0.025	0.106	0.224	0.035	0.093	-0.036
第二花序节位 Second inflorescence node (SIN)	0.153	0.752	-0.053	0.112	0.002	0.279	-0.371	0.217	0.173	0.038	-0.075	0.011	0.117
糖度 Sugar content (SC)	-0.464	0.579	0.181	0.259	0.265	-0.018	0.17	-0.125	-0.157	-0.063	-0.058	-0.057	-0.128
首花序节位 First inflorescence node (PNP)	0.119	0.533	-0.181	0.2	-0.023	0.388	-0.485	0.268	0.187	-0.023	-0.079	-0.028	0.111
果皮色 Peel color	0.04	-0.427	0.201	0.207	0.16	0.243	-0.124	-0.134	0.358	-0.261	0.083	0.183	0.112
叶状态 Leaf state (LS)	-0.084	0.426	-0.004	-0.304	0.051	0.361	0.132	-0.072	0.184	-0.054	0.115	-0.042	-0.248
果实纵经 Fruit longitudinal longitude (FLL)	0.403	0.016	0.655	-0.11	0.039	0.17	0.014	0.077	-0.322	-0.028	0.01	-0.134	0.043
花序类型 Inflorescence type (IT)	0.276	0.381	-0.198	0.452	0.128	-0.106	0.349	0.222	-0.223	0.092	-0.124	-0.12	0.019
肉质 Pulip flavor (PF)	0.065	-0.309	-0.124	-0.397	0.251	0.268	-0.121	0.132	-0.185	0.254	0.324	-0.098	0.315
成熟果色 Mature fruit color (MFC)	0.022	-0.132	-0.001	0.192	0.541	-0.023	0.204	0.132	0.34	0.036	-0.038	0.174	0.435
果肉色 Pulp color (PC)	0.14	0	0.148	0.297	0.508	-0.347	-0.18	-0.171	0.232	0.11	0.318	0.1	-0.127
硬度 Fruit Hardness (FH)	0.404	0.025	-0.295	-0.091	0.485	-0.057	-0.178	0.103	-0.31	-0.092	-0.036	0.142	0.015
酸度 Acidity (AC)	0.374	-0.138	-0.205	-0.192	0.439	0.064	0.061	-0.184	0.051	0.26	-0.27	-0.331	-0.324
下胚轴颜色 Hypocotyl color (HC)	0.058	0.086	0.091	0.098	-0.196	-0.438	0.189	-0.116	-0.134	0.311	0.035	0.304	0.185
花柱长度 Style length (SL)	0.321	0.185	-0.105	0.31	-0.11	0.088	-0.434	-0.176	-0.056	0.083	-0.158	0.047	-0.168
胎座胶状物颜色 Color of placenta gelatinous substancel (COPG)	0.253	-0.086	0.098	0.186	0.413	-0.306	-0.416	0.031	-0.02	0.215	0.052	0.162	-0.226
单花序花数 Number of flowers per inflorescence (NOFPI)	-0.212	0.106	-0.126	0.185	0.14	-0.292	0.21	0.553	0.159	-0.033	-0.037	-0.463	0.148
果柄长度 Fruit stem length (FSL)	0.37	-0.23	-0.029	-0.208	-0.1	-0.288	0.072	0.507	0.278	-0.074	0.005	0.066	-0.128
果面茸毛果面茸毛 Fruit surface fuzz (FSF)	0.229	0.12	-0.104	-0.125	-0.1	0.079	0.207	-0.435	0.234	0.391	-0.29	-0.062	0.333
株型 Plant type (PT)	0.226	0.326	0.11	-0.42	-0.009	-0.168	0.211	-0.055	0.428	-0.121	0.081	0.162	-0.15
花色 Flower color (FC)	-0.028	-0.063	0.11	0.118	-0.368	-0.291	-0.408	0.101	0.025	0.437	0.114	-0.199	0.07
横切面形状 Fruit cross-sectional shape (SOFC)	0.489	0.309	-0.225	0.11	-0.011	0.099	0.108	-0.261	-0.013	-0.001	0.508	-0.19	0.105
风味 Fruit flavor (FF)	0.162	-0.194	0.285	0.316	-0.278	0.222	0.187	0.194	0.082	0.305	0.354	-0.043	-0.291
花柱形状 Style shape (SS)	0.409	0.041	-0.106	0.288	-0.026	0.251	0.264	0.104	-0.181	0.187	-0.252	0.422	-0.024
特征值Characteristic value (CV)	7.509	4.194	2.621	2.305	1.868	1.723	1.667	1.489	1.418	1.218	1.152	1.071	1.047
贡献率 Contribution rate(CR)	19.253	10.753	6.72	5.909	4.79	4.418	4.273	3.819	3.637	3.124	2.955	2.746	2.683
累积贡献率 Accumulating contribution rate (ACR)	19.253	30.007	36.727	42.636	47.427	51.844	56.118	59.937	63.573	66.697	69.652	72.398	75.081

Table 4

Fig. 4

Table 5

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性状 Trait	遗传多样性指数 H'	均值 Mean	标准差 SD	变异系数 CV	最大值 Max	最小值 Minimum	极差 Range
株高 Plant height (PH) (cm)	2.017	146.89	72.81	50%	273.00	9.00	264.00
首花序节位 First inflorescence node (PNP)	1.422	8.18	1.52	19%	13.50	4.67	8.83
第二花序节位 Second inflorescence node (SIN)	1.447	10.73	1.90	18%	16.00	6.50	9.5
单花序花数 Number of flowers per inflorescence (NOFPI)	0.110	21.73	79.97	368%	853.5	3.00	850.5
果实纵经 Fruit longitudinal longitude (FLL) (cm)	1.350	3.95	1.48	38%	8.85	1.34	7.52
果实横径Fruit diameter (FD) (cm)	1.580	4.25	2.06	48%	9.82	1.22	8.60
果梗洼大小 Fruit stem depression size (FSDS) (cm)	1.630	0.53	0.28	54%	1.5	0.08	1.42
果实木栓化大小 Fruit cork size (FCS) (cm)	1.820	0.70	0.66	95%	2.4	0	2.4
果柄长度 Fruit stem length (FSL) (cm)	1.274	0.85	0.32	37%	2.85	0.30	2.55
果肉厚 Fruit pulp thickness (FPT) (cm)	1.970	0.47	0.17	37%	1.00	0.10	0.90
心室数 Number of ventricles (NOV)	1.234	4.27	3.00	70%	16.00	1.67	14.33
单果重 Single fruit weight (SFW) (g)	1.761	59.57	66.84	112%	327.43	1.29	326.14
硬度 Fruit Hardness (FH)	1.650	10.79	2.54	24%	22.51	4.22	18.29
可溶性固形物 Soluble solids (SS) (%)	1.880	6.36	1.61	25%	11.65	3.88	7.77
糖度 Sugar content (SC)	1.920	6.20	1.50	24%	10.95	3.44	7.51
酸度 Acidity (AC)	1.790	1.28	0.37	29%	2.34	0.53	1.81
糖酸比 Sugar acid ratio (SAR)	1.520	5.77	2.77	48%	22.04	2.38	19.66

Kaiser-Meyer-Olkin度量值 Kaiser-Meyer-Olkin measurement value	Bartlett的球形度检验 Bartlett’s sphericity test
0.722	近似卡方 Approximate Chi-squared value	df	Sig.
0.722	544.386	21	0.000

性状 Trait	载荷数 Load number		线性组合中的系数 Coefficients in linear combinations		主成分方差 Principal component variance	权重 Weight
性状 Trait	第一主成分F1	第二主成分F2	第一主成分F1	第二主成分F2	主成分方差 Principal component variance	权重 Weight
可溶性固形物 SSC	0.905	0.309	0.550	0.258	0.449	0.293
糖酸比 SAR	0.890	-0.306	0.541	-0.255	0.265	0.173
糖度 SC	0.850	0.412	0.517	0.344	0.457	0.299
酸度 AC	-0.473	0.737	-0.288	0.615	0.025	0.017
硬度 FH	-0.213	0.620	-0.129	0.517	0.095	0.062
综合品质 CQ	0.320	0.387	0.195	0.323	0.239	0.156

Identification and Evaluation of Phenotypic Characters and Genetic Diversity Analysis of 169 Tomato Germplasm Resources

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性状 Trait		频率分布 Frequency distribution (%)
性状 Trait	H'	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17
下胚轴颜色Hypocotyl color (HC)	0.036	1	99
生长习性 Growth habit (GH)	0.654	64	36
株型Plant type (PT)	0.891	26	63	11
茎叶茸毛 Stem and leaf fuzz (SALF)	1.191	5	49	5	35	6
叶状态 Leaf state (LS)	1.068	22	41	37
花序类型 Inflorescence type (IT)	0.904	60	10	30
花柱长度 Style length (SL)	1.041	47	33	20
花柱形状 Style shape (SS)	0.769	70	7	23
花色 Flower color (FC)	0.493	3	12	85
成熟果色 Mature fruit color (MFC)	2.302	1	2	14	10	2	7	33	4	2	5	4	2	4	1	1	7	3
果肩棱沟 Fruit shoulder ridge gully (FSRG)	0.988	60	29	7	4
果面茸毛 Fruit surface fuzz (FSF)	0.894	8	70	17	5
果顶形状 Fruit top shape (FTS)	1.019	3	8	69	10	9
果肩形状 Fruit shoulder shape (FSS)	0.962	33	54	13
果形 Fruit shaped (FS)	1.495	9	8	57	11	7	1	2	2	1	1
果实横切面形状 Fruit cross-sectional shape (SOFC)	0.426	87	2	11
果肉色 Pulp color (PC)	1.885	9	5	15	28	27	6	1	2	2	1	3
胎座胶状物颜色 Color of placenta gelatinous substancel (COPG)	1.324	11	57	8	15	6	1	1
肉质 Pulip flavor (PF)	1.000	66	14	13	7
风味 Fruit flavor (FF)	1.331	14	32	19	34
综合品质 Comprehensive quality (CQ)	0.997	5	20	55

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