桃若干重要性状的KASP分子标记开发与应用
孟君仁(
),曾文芳,邓丽,潘磊,鲁振华,崔国朝,王志强(),牛良()
),曾文芳,邓丽,潘磊,鲁振华,崔国朝,王志强(),牛良()
Development and Application of KASP Molecular Markers of Some Important Traits for Peach
MENG JunRen(),ZENG WenFang,DENG Li,PAN Lei,LU ZhenHua,CUI GuoChao,WANG ZhiQiang(),NIU Liang()
),ZENG WenFang,DENG Li,PAN Lei,LU ZhenHua,CUI GuoChao,WANG ZhiQiang(),NIU Liang()
图1. 果实性状评价标准
A：桃果实果肉颜色：红肉与白肉;B：桃果实形状：蟠桃与圆桃,桃果皮茸毛有无：油桃与毛桃;C：桃树感蚜、抗蚜以及蚜虫刺探后抗蚜植株产生的过敏斑点
Fig. 1. Evaluation standard of fruit characters
A: Flesh color of peach fruit: blood-flesh and white-flesh; B: Shape of peach fruit: flat peach and round peach, peach peel with fuzz or not: nectarine and peach; C: Peach susceptibility or resistance to green peach aphids, deep red spots in resistant plants
