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تجزیه ژنتیکی اجزای شیمیایی مرتبط با انباشت اکسالات در اسفناج از طریق تلاقی دای‌آلل | ||
| علوم باغبانی ایران | ||
| دوره 54، شماره 2، تیر 1402، صفحه 321-339 اصل مقاله (1.68 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijhs.2023.355310.2090 | ||
| نویسندگان | ||
| سید فاضل میراحمدی1؛ محمد رضا حسندخت* 2؛ محمدرضا فتاحی مقدم3؛ محمدرضا نقوی4؛ کرامت اله رضایی5 | ||
| 1گروه علوم و مهندسی باغبانی و فضای سبز، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران؛ گروه کشاورزی و منابع طبیعی دانشگاه ولایت، ایرانشهر، ایران. | ||
| 2گروه علوم و مهندسی باغبانی و فضای سبز، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران | ||
| 3گروه مهندسی علوم باغبانی و فضای سبز، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران. | ||
| 4گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران | ||
| 5گروه علوم و مهندسی صنایع غذائی، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران | ||
| چکیده | ||
| اسفناج سبزی برگی فصل خنک و یکی از مهمترین سبزی‌های مورد مصرف در دنیاست. علی رغم ارزش غذایی بالایی که این گیاه دارد انباشت ترکیب غیرمغذی اکسالات به عنوان یکی از چالش‌های اساسی در تولید این گیاه به حساب می آید. حرکت به سوی تولید ارقامی از این گیاه که انباشت اکسالات کمتر و یا الگوی تجمعی اکسالات غیر مضر دارند به عنوان یکی از اهداف به‌نژادی نوین مورد توجه می باشد. پژوهش حاضر با هدف معرفی و توضیح عمل ژن‌های دخیل در ایجاد صفت انباشت اکسالات کل در قالب آزمایش دای‌آلل کامل 7×7 انجام گردید. وراثت پذیری اکسالات کل، محلول و غیر محلول، و اسکوربیک اسید به عنوان اجزای اصلی در انباشت اکسالات با استفاده از روش اول مدل نخست گریفینگ مورد ارزیابی قرار گرفت. نتایج به دست آمده، علاوه بر تأیید امکان تلاقی‌های بین گونه‌ای موفق در گیاه اسفناج نشان دادند که اکسالات کل به مقدار بیش از ۵۰ درصد توسط عوامل وراثتی کنترل شده، و به‌نژادی آن در طی نسل‌های آتی پس از اعمال روش‌های اصلاحی قطعی است. در نهایت بر اساس ضریب بیکر به دست آمده (43/0) برای این صفت، هر دو عمل افزایش و غالبیت در ایجاد این صفت تقریباً به یک میزان موثر هستند، هرچند تمایل به سمت غالبیت بیشتر می باشد. بدین ترتیب، می توان نتیجه گرفت که رویکرد به سمت به‌نژادی از طریق دورگ‌گیری به منظور تولید ارقام جدید بر به‌نژادی مبتنی بر گزینش ارجح می‌باشد. | ||
| کلیدواژه‌ها | ||
| اثرات برگشتی؛ ترکیب‌پذیری عمومی و خصوصی؛ وراثت‌پذیری عمومی و خصوصی | ||
| عنوان مقاله [English] | ||
| Genetic Analysis of Chemical Components Related to Oxalate Accumulation in Spinach Through Diallel Cross | ||
| نویسندگان [English] | ||
| Seyed Fazel Mirahmadi1؛ Mohammadreza Hassandokht2؛ Mohammad Reza Fattahi Moghaddam3؛ MohammadReza Naghavi4؛ Karamatollah Rezaee5 | ||
| 1Department of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Tehran, Karaj, Iran, Department of Agriculture and Natural Resources, Velayat University, Iranshahr, Iran | ||
| 2Department of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Tehran, Karaj, Iran. | ||
| 3Department of Horticultural Sciences and Landscape Architecture, Faculty of Agriculture, University of Tehran, Karaj, Iran. | ||
| 4Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Tehran, Karaj, Iran | ||
| 5Department of Food Science, Engineering and Technology, ۤFaculty of Agriculture, University of Tehran, Karaj, Iran | ||
| چکیده [English] | ||
| Spinach is one of the most important vegetables consumed in the world. Despite spinach high nutritional value, the accumulation of non-nutritive compound oxalate is considered one of the main challenges in the production of this plant. Moving towards the production of cultivars of this plant that have less oxalate accumulation, or a neuter form of oxalate accumulation in terms of nutritional hygiene, is considered one of the modern breeding goals. The present study was conducted with the aim of introducing and explaining the action of genes involved in creating the total oxalate accumulation trait in the form of a 7x7 complete diallel cross. Heritability of total, soluble and insoluble oxalate, and ascorbic acid as the main components in oxalate accumulation were evaluated using the first method of model I of Griffing's. In addition to confirming the possibility of successful interspecific crosses in spinach, the obtained results showed that total oxalate was controlled by genetic factors by more than 50%, and the possibility of its improvement in the next first generations after applying breeding methods is certain. Ultimately, based on the obtained Baker's coefficient results (0.43), both of the gene actions, additional and dominance, are almost equally effective in creating this trait, although the tendency towards dominance is more. Hence, it can be concluded that the approach towards modification through hybridization, in order to produce new cultivars, is preferred to modification by selection methods. | ||
| کلیدواژه‌ها [English] | ||
| GCA and SCA, narrow and broad sense heritability, reciprocal effects | ||
| مراجع | ||
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