河南省花生农家品种资源农艺和品质性状分析

综合分析河南省花生农家品种资源的农艺和品质性状,为花生的遗传育种提供理论依据。以128个不同地域来源的河南省农家品种为材料,田间调查株型、分枝型和开花习性等植物学性状,收获考种测定主茎高、侧枝长、总分枝数、结果枝数、单株产量、百果重和百仁重农艺性状,并测定蛋白质、脂肪、油酸和亚油酸含量。结果表明,农家品种以密枝型为主,农艺性状中百仁重的变异系数最大,为31.1%,其次为单株产量和总分枝数,分别为27.5%和22.2%,变异系数最小的为侧枝长,为12.5%;品质性状方面,河南农家品种资源的脂肪含量较高,脂肪含量55%以上的有10个花生品种。蛋白质含量偏低,最高仅25.3%,油酸含量中等,平均45.4%,最高的52.4%。本研究表明河南省农家品种的农艺性状表现丰富的遗传多样性,品质方面脂肪含量相对较高,合理利用河南省农家品种资源,可为花生品质改良提供优质性状的亲本。

Analysis of Agronomic and Quality Traits in Peanut Landraces of Henan Province

Comprehensive analysis of agronomic and quality traits were conducted in peanut landraces of Henan province to provide theoretical basis for the genetic breeding of peanut. One hundred and twenty eight peanut landraces from different regions in Henan province were investigated for their botanical characters including plant type, branch type and flowering habits as well as agronomic traits such as main stem height, lateral branch length, total number of branches, number of pod-bearing branches,100-pod-weight and 100-seed-weight. Quality traits comprising protein content, oil content, oleic acid content and linoleic acid content were also detected. The result showed that most of the landraces were dense branch types. Among agronomic traits the coefficient of variation of one hundred kernel weight was the highest ( 31.1%), followed by that of pod weight per plant (27.5%),and total number of branches (22.2%). The coefficient of variation for the lateral branch length was the lowest (12.5%). In concern of the quality traits , the oil contents of the Henan landraces were relatively high and there were 10 accessions which had oil content more than 55%.The protein content was not high and the average was 25.3%. The oleic acid content was generally normal with the average of 45.4% and the highest of 52.4%. It is indicated that the agronomic and quality traits of Henan peanut landraces are diverse and oil contents are generally high. Rational utilization of Henan peanut landraces can provide materials with high quality traits in peanut breeding program for the quality improvement.