364份樱桃番茄种质资源表型性状的遗传多样性分析及综合评价

doi:10.3864/j.issn.0578-1752.2026.11.012

Abstract

Abstract:

【Objective】To analyze the genetic diversity of phenotypic traits in cherry tomato germplasm resources, conduct a comprehensive evaluation, and screen for superior cherry tomato materials. This aims to provide a basis for the selection, utilization, and breeding of core cherry tomato germplasm. 【Method】This study utilized 364 cherry tomato germplasm resources from domestic and international sources as experimental materials, measuring 41 phenotypic traits. Employing multivariate statistical analysis methods including genetic diversity indices, correlation analysis, principal component analysis, systematic clustering, and membership function analysis, the research conducted genetic diversity analysis, cluster classification, and comprehensive evaluation of cherry tomato germplasm phenotypes.【Result】The coefficient of variation (CV) for 364 cherry tomato phenotypic traits ranged from 9.72% to 45.18%, with the highest CV observed for single fruit weight. Genetic diversity indices ranged from 0.14 to 2.17. The results of the correlation analysis indicate that significant or highly significant correlations exist between quantitative traits. Principal component analysis extracted 13 principal components with a cumulative contribution rate of 70.525%, representing most trait information of cherry tomato germplasm. Through cluster analysis, the test materials were classified into eight categories. Based on the systematic clustering results, the test materials were divided into eight groups. GroupⅠ comprises 29 materials suitable as parental lines for high-yield breeding. GroupⅡ includes 25 materials that can be utilized as fresh-market varieties. GroupⅢ contains only one material, T12, exhibiting unique characteristics. GroupⅣ, comprising 27 materials, is suitable for developing varieties with excellent commercial traits and storage/transport tolerance. GroupⅤ, with 75 materials, serves as a key resource for improving fruit flavor and breeding high-sugar varieties. GroupⅥ, containing 49 materials, exhibits a high sugar-to-acid ratio and favorable taste profile, holding significant value for fresh-eating flavor enhancement. GroupⅦ comprises 150 materials, the largest group, demonstrating significant potential for early-maturing breeding. GroupⅧ contains only 8 materials with distinctive fruit shapes, suitable for developing specialty fresh-eating varieties or for processing into sauces. Comprehensive evaluation using weighted membership functions selected the top 29 cherry tomato germplasm materials based on overall phenotypic performance, identifying 23 key trait indicators. 【Conclusion】The 364 cherry tomato germplasm resources showed extensive phenotypic variation and genetic diversity. They were classified into eight groups by cluster analysis, with 23 key indicators identified via principal component analysis, and 29 germplasm materials with superior comprehensive traits selected through membership function analysis.

Key words: cherry tomato, germplasm resources, phenotypic traits, genetic diversity, comprehensive evaluation

ZHANG YueQing, ZHANG YuTing, XUE ChenFei, HAN QinYu, HE YiRong, XU ZiJuan, FAN XiuMei, WANG JunE, LUO Dan, FENG Xue, SUN Sheng. Genetic Diversity Analysis and Comprehensive Evaluation of Phenotypic Traits in 364 Cherry Tomato Germplasm Resources[J].Scientia Agricultura Sinica, 2026, 59(11): 2468-2483.

Figures/Tables 7

Table 1

Table 2

Genetic diversity analysis of qualitative traits in 364 cherry tomato germplasm resources"

质量性状Qualitytrait	多样性指数H′	等级及频率Grade and frequency (%)
茎叶茸毛SLF	0.85	0（0.00）；1（24.45）；2（4.40）；3（68.13）；4（3.02）
叶片类型LT	0.68	1（14.29）；2（0.27）；3（26.37）；4（59.07）
叶片形状LS	0.14	1（14.84）；2（85.16）
叶裂刻LLO	0.94	0（0.00）；1（15.66）；2（63.46）；3（20.88）
花序类型IT	0.77	1（0.00）；2（69.51）；3（6.59）；4（23.90）
花柱长度SL	0.95	1（25.55）；2（58.79）；3（15.66）
花色FLOC	0.70	1（25.55）；2（71.15）；3（3.30）
成熟前果色CBR	1.26	1（43.68）；2（39.56）；3（2.47）；4（3.57）；5（4.40）；6（6.04）；7（0.27）
成熟果色CMF	2.17	1（0.27）；2（0.82）；3（2.47）；4（10.99）；5（4.40）；6（5.22）；7（46.15）；8（1.10）；9（0.55）；10（3.30）；11（0.55）；12（1.10）；13（2.47）；14（0.55）；15（0.82）；16（2.75）；17（1.10）；18（0.82）；19（1.92）；20（1.10）；21（1.10）；22（7.69）；23（0.27）；24（0.27）；25（0.82）；26（0.55）；27（0.55）；28（0.27）
果面棱沟FRG	0.82	0（47.80）；1（31.59）；2（13.74）；3（6.87）
果顶形状FAS	0.84	1（0.27）；2（3.30）；3（72.80）；4（17.58）；5（6.04）
果肩FSO	0.43	0（15.66）；1（84.34）
果肩形状FTS	0.89	1（34.62）；2（57.42）；3（7.97）
果肩色FSC	1.48	1（48.53）；2（25.08）；3（13.36）；4（13.03）
绿果肩大小GSS	0.86	1（33.52）；2（44.23）；3（4.12）
果形FSA	1.50	1（0.55）；2（2.47）；3（54.12）；4（16.48）；5（8.79）；6（4.95）；7（4.67）；8（6.59）；9（1.37）
果肉色FLEC	1.61	1（6.87）；2（6.04）；3（11.54）；4（45.33）；5（16.76）；6（9.89）；7（3.57）
胎座胶状物质颜色CPGS	1.79	1（7.97）；2（26.92）；3（11.54）；4（14.29）；5（23.63）；6（12.64）；7（3.02）
肉质FT	1.07	1（54.95）；2（13.74）；3（3.30）；4（28.02）
裂果性FCS	0.97	0（64.29）；1（20.88）；2（12.09）；3（2.75）
风味FL	1.35	1（15.11）；2（31.87）；3（23.08）；4（29.95）
平均Mean	1.05	—

Table 2

Fig. 1

Table 3

Principal component analysis of phenotypic traits in 364 cherry tomato germplasm 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
叶片长LLH	0.729	-0.220	0.089	0.122	0.230	0.071	0.010	0.032	-0.260	0.027	0.006	-0.162	0.016
叶片宽LW	0.702	-0.349	0.028	0.193	0.274	0.034	-0.014	0.046	-0.210	-0.004	-0.020	-0.116	0.048
首花序节位NFI	0.297	0.533	-0.327	-0.023	-0.029	0.389	0.246	-0.125	0.199	-0.149	-0.216	-0.111	-0.013
第二花序节位NSI	0.351	0.492	-0.427	-0.049	0.006	0.401	0.261	-0.045	0.207	-0.093	-0.183	-0.149	-0.005
单花序花数FLNPI	0.353	-0.086	-0.467	-0.558	0.032	-0.119	0.027	0.074	0.180	0.322	0.146	0.114	0.212
单花序果数FRNPI	0.287	-0.179	-0.438	-0.438	0.033	-0.107	0.018	-0.059	0.253	0.255	0.237	0.077	0.345
坐果率FSR	-0.261	-0.098	0.140	0.410	0.012	0.234	0.042	-0.351	0.043	-0.160	0.155	-0.151	0.166
果柄长度PL	0.450	0.138	0.441	-0.216	0.077	-0.051	0.068	0.054	-0.315	-0.045	0.016	0.169	0.020
节间长度IL	0.676	0.213	-0.268	-0.272	0.034	-0.042	0.221	0.100	0.050	-0.085	0.109	-0.059	-0.130
株高PH	0.634	0.329	-0.334	-0.263	0.094	0.083	0.263	0.006	0.003	-0.131	0.038	-0.049	-0.093
单果重WPF	0.588	0.323	0.243	0.477	-0.058	-0.304	0.019	-0.141	-0.004	-0.061	-0.004	-0.005	0.083
商品果横径CFW	0.529	0.173	-0.047	0.632	-0.111	-0.332	0.077	-0.102	-0.041	-0.111	0.046	0.005	0.120
商品果纵径CFL	0.446	0.421	0.680	-0.068	0.156	-0.062	-0.068	-0.103	0.064	0.011	-0.008	0.051	0.060
果形指数FSI	0.055	0.267	0.670	-0.462	0.220	0.182	-0.114	-0.043	0.108	0.099	-0.053	0.040	-0.016
硬度FH	0.396	-0.001	0.210	-0.014	-0.331	-0.164	-0.140	-0.048	0.261	-0.200	0.216	0.163	0.002
可溶性固形物含量SSC	-0.137	-0.230	0.112	-0.289	0.133	0.033	0.325	0.335	-0.159	-0.487	0.026	0.261	0.201
酸含量AC	0.220	0.146	0.009	-0.151	-0.561	0.308	-0.171	0.453	-0.304	-0.081	0.249	-0.091	0.019
糖酸比BAR	-0.305	-0.248	-0.020	-0.039	0.581	-0.265	0.350	-0.205	0.189	-0.233	-0.213	0.247	0.083
果肉厚FTH	0.494	0.047	0.098	0.206	-0.127	-0.098	-0.220	0.032	0.150	-0.241	-0.015	0.133	0.374
心室数NL	-0.055	0.028	0.111	0.063	0.035	-0.305	0.088	-0.055	0.035	0.248	0.271	-0.524	0.203
茎叶茸毛SLF	0.268	-0.130	0.042	0.184	0.005	-0.038	0.101	0.033	-0.263	0.354	-0.349	0.149	0.132
叶片类型LT	0.192	-0.399	0.090	0.349	0.241	0.606	0.039	-0.084	0.135	0.196	0.239	0.104	0.008
叶片形状LS	0.301	-0.475	0.145	0.402	0.239	0.473	0.063	0.010	0.108	0.181	0.157	0.138	-0.023
叶裂刻LLO	0.311	-0.202	-0.011	0.267	0.002	0.070	0.051	0.248	0.028	0.241	-0.370	0.146	-0.035
花序类型IT	0.229	-0.068	-0.122	-0.384	0.332	-0.213	0.023	-0.257	-0.007	0.122	0.066	-0.042	-0.198
花柱长度SL	0.003	0.327	-0.207	0.234	-0.095	-0.112	-0.075	0.036	0.319	0.139	0.024	0.247	0.050
花色FLOC	-0.190	0.133	0.237	0.180	-0.044	-0.086	-0.032	0.189	0.403	0.120	0.026	0.052	0.099
成熟前果色CBR	-0.192	0.733	-0.148	0.189	-0.095	0.058	-0.048	-0.096	-0.123	0.135	-0.138	0.110	0.114
成熟果色CMF	-0.279	0.377	0.119	0.149	-0.002	0.032	0.346	-0.268	-0.073	0.146	0.199	-0.099	-0.123
果面棱沟FRG	0.299	0.104	0.407	-0.191	0.207	-0.075	-0.311	0.128	0.242	-0.024	-0.002	-0.003	-0.287
果顶形状FAS	-0.010	0.235	0.583	-0.219	0.125	0.241	0.103	-0.094	-0.028	0.037	-0.043	-0.084	0.343
果肩FSO	-0.166	0.320	-0.166	0.101	0.626	0.009	-0.199	0.432	-0.015	-0.020	0.084	-0.140	0.018
果肩形状FTS	0.355	-0.320	-0.148	0.276	0.154	-0.329	-0.006	0.035	0.069	-0.094	0.016	-0.133	-0.319
果肩色FSC	-0.201	0.677	-0.230	0.243	0.348	-0.079	-0.109	0.134	-0.211	0.054	-0.020	0.004	0.052
绿果肩大小GSS	-0.219	0.355	-0.202	0.324	0.524	-0.015	-0.134	0.408	0.062	0.047	0.184	0.067	0.055
果形FSA	0.045	0.336	0.608	-0.251	0.119	0.008	-0.062	-0.099	0.024	0.111	0.048	0.051	-0.155
果肉色FLEC	-0.086	0.009	0.350	0.189	-0.068	-0.096	0.579	0.349	0.275	-0.022	0.109	-0.081	-0.119
胎座胶状物质颜色CPGS	-0.086	-0.061	0.421	0.097	-0.298	-0.072	0.409	0.387	0.256	0.160	-0.099	-0.115	-0.021
肉质FT	0.054	0.015	-0.107	0.150	0.040	0.228	-0.365	-0.093	0.344	-0.309	0.081	0.015	-0.100
裂果性FCS	-0.163	0.212	-0.005	0.098	0.089	-0.025	0.317	-0.096	-0.283	-0.060	0.510	0.315	-0.044
风味FL	0.147	0.262	-0.132	0.160	-0.246	0.001	0.046	-0.057	-0.062	0.257	0.102	0.416	-0.289
特征值Characteristic value	4.861	3.775	3.686	3.098	2.325	1.858	1.679	1.528	1.497	1.298	1.179	1.116	1.015
贡献率Contribution rate (%)	11.855	9.208	8.990	7.555	5.671	4.531	4.096	3.727	3.652	3.167	2.876	2.722	2.475
累计贡献率 Accumulating contribution rate (%)	11.855	21.063	30.053	37.608	43.279	47.810	51.907	55.633	59.285	62.452	65.328	68.049	70.525

Table 3

Fig. 2

Fig. 3

Table 4

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性状 Trait	最小值 Minimum	最大值 Maximum	平均值 Mean	标准差 Standard deviation	变异系数 Coefficient of variation (%)	多样性指数 H′
叶片长LLH (cm)	18.80	42.00	30.82	4.35	14.11	2.05
叶片宽LW (cm)	15.40	45.20	30.14	4.99	16.56	2.05
首花序节位NFI	4.00	10.00	5.85	1.10	18.77	1.87
第二花序节位NSI	6.80	18.20	9.23	1.46	15.84	1.86
单花序花数FLNPI	6.00	62.80	12.54	5.10	40.66	1.66
单花序果数FRNPI	5.20	36.40	11.26	3.50	31.11	1.85
坐果率FSR	0.26	1.00	0.92	0.09	9.82	1.62
果柄长度PL (mm)	6.83	16.91	10.20	1.59	15.62	2.02
节间长度IL (cm)	14.40	42.00	23.83	4.35	18.27	1.95
株高PH (cm)	46.40	178.20	85.24	17.51	20.54	1.91
单果重WPF (g)	2.71	54.10	16.59	7.50	45.18	1.93
商品果横径CFW (mm)	15.05	48.36	28.23	5.04	17.85	2.05
商品果纵径CFL (mm)	15.25	63.37	32.61	7.65	23.46	1.97
果形指数FSI	0.72	3.04	1.18	0.33	28.37	1.61
硬度FH (kg·cm^-2)	0.59	4.70	2.16	0.68	31.46	1.88
可溶性固形物含量SSC (%)	3.70	12.27	7.36	1.58	21.49	2.05
酸含量AC (%)	0.20	0.96	0.58	0.18	30.54	2.07
糖酸比BAR	5.08	36.89	13.97	5.17	37.02	1.84
果肉厚FTH (mm)	0.99	6.60	3.03	0.94	31.21	2.05
心室数NL	2.00	3.33	2.10	0.23	11.03	0.60
平均Mean	—	—	—	—	23.94	1.84

种质编号 Number	品种名称 Variety name	F值 F value	排名 Ranking
B-12	黑-2 Black-2	0.6781	1
B-1	黑珍珠T501-1 Black Pearl T501-1	0.6586	2
S30	GT-1	0.6580	3
B-3	黑珍珠T501-2 Black Pearl T501-2	0.6555	4
S32	GT-3	0.6548	5
B-13	黑-3 Black-3	0.6523	6
B-8	黑珍珠9-2 Black Pearl 9-2	0.6471	7
B-11	黑1 Black 1	0.6434	8
B-2	黑珍珠T501-1 Black Pearl T501-1	0.6397	9
T124	绿洋梨Lvyangli	0.6394	10
B-4	红H2-1 Red H2-1	0.6382	11
S51	YT+P	0.6362	12
S87	191杂株191 Off-type	0.6355	13
S71	R-11	0.6325	14
B-5	红H2-2 Red H2-2	0.6273	15
S40	YG+P-2	0.6228	16
T118	绿桃XLFF2-02 Green Peach XLFF2-02	0.6179	17
T134	宏洋梨Hong Yangli	0.6164	18
T117	绿圣TY Green Sacred TY	0.6159	19
B-6	黑珍珠9-1 Black Pearl 9-1	0.6138	20
T113	绿洋梨XDX-G-03 Green Pear XDX-G-03	0.6103	21
B-10	黑珍珠1-2 Black Pearl 1-2	0.6073	22
S15	choc-2	0.6056	23
S47	GT+P-2	0.6040	24
B-7	黑珍珠9-3 Black Pearl 9-3	0.6039	25
S39	YG+P-1	0.6033	26
T313	72-1红小19.7.9 72-1 Red Small Fruit 19.7.9	0.6031	27
Y-1	CHERRY-1	0.6020	28
T304	63-1红小19.7.9 63-1 Red Small Fruit 19.7.9	0.6009	29

Genetic Diversity Analysis and Comprehensive Evaluation of Phenotypic Traits in 364 Cherry Tomato Germplasm Resources

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