小粒种咖啡种质资源重要农艺性状遗传多样性分析

闫林; 陈婷; 黄丽芳; 李锦红; 马关润; 王晓阳; 董云萍; 龙宇宙; 李学俊

doi:10.19303/j.issn.1008-0384.2019.12.004

小粒种咖啡种质资源重要农艺性状遗传多样性分析

doi: 10.19303/j.issn.1008-0384.2019.12.004

1.
中国热带农业科学院香料饮料研究所/农业农村部香辛饮料作物遗传资源利用重点实验室/海南省热带香辛饮料作物遗传改良与品质调控重点实验室，海南　万宁　571533
2.
云南农业大学热带作物学院，云南　普洱　665099
3.
云南省德宏热带农业科学研究所，云南　瑞丽　678600

基金项目: 海南省自然科学基金项目（2018CXTD342）；中国热带农业科学院基本科研业务费专项（1630142019005）；农业农村部热带作物种质资源保护项目（151921301354052714）

详细信息

作者简介:
闫林（1980−），女，博士，副研究员，研究方向：咖啡种质资源与遗传育种（E-mail：yanlin2575@163.com）

通讯作者:
龙宇宙（1964−），男，研究员，研究方向：咖啡品种选育与栽培（E-mail：lyzh28007@163.com）

李学俊（1981−），男，硕士，副教授，研究方向：咖啡栽培与育种（E-mail：18008799883@163.com）

中图分类号: S 571.2
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出版历程
- 收稿日期: 2019-08-12
- 修回日期: 2019-09-30
- 刊出日期: 2019-12-01

Genetic Diversity on Selected Agronomic Traits of Arabica Coffee Germplasm

1.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture and Rural Affairs/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan　571533, China
2.
College of Tropical Crops, Yunnan Agricultural University, Puer, Yunnan　665099, China
3.
Dehong Tropical Agriculture Institute of Yunnan, Ruili, Yunnan　678600, China

摘要

摘要: 目的分析小粒种咖啡种质资源农艺性状和品质性状的多样性，为小粒种咖啡品种选育提供科学依据。方法以60份小粒种咖啡种质资源为材料，进行8个农艺性状和5个品质性状测定，并采用相关性分析、主成分分析和聚类分析等方法进行多样性分析。结果在8个农艺性状中，变异系数以鲜干比最高（25.15%），其次为鲜果重（19.85%），以出米率最低（1.97%）；遗传多样性指数以种子长为最高（2.04）。在5个品质性状中，变异系数以绿原酸最高（22.68%），其次为脂肪（12.40%），蛋白质为最低（5.20%）；遗传多样性指数以绿原酸最高（2.07），其次为脂肪（2.06）和蛋白质（2.05）。性状相关性分析结果表明，干豆重与出米率呈显著正相关，种子大小与百粒重、出米率、蛋白质呈极显著正相关，百粒重与出米率、蛋白质、脂肪呈极显著正相关，出米率与蛋白质、脂肪呈极显著正相关，蛋白质与脂肪呈极显著正相关，咖啡因与蔗糖呈极显著负相关。主成分分析结果表明，前4个主成分因子（PC1、PC2、PC3、PC4）包含了12个农艺性状，累计贡献率达69.17%，表明这些性状是造成小粒种咖啡种质多样性的主要因素。聚类分析结果表明，60份小粒种咖啡种质可分为两个大类群，第I类群有53份资源，第II类群有7份资源。第II类群的鲜果重大，尤其是II-2类群的鲜果重和干豆重。结论 60份咖啡种质资源存在丰富的遗传多样性，可通过引种驯化、杂交、嫁接和分子育种等技术将其优异基因延续下去。第II-2 类种质的鲜果重和干豆重大，可作为选育和改良品种的基本材料。
- 小粒种咖啡 /
- 农艺性状 /
- 遗传多样性 /
- 相关性分析 /
- 主成分分析 /
- 聚类分析
Abstract: Objective Diversity on the agronomic traits relating to breeding purpose of arabica coffee germplasms in collection was studied. Method From 60 arabica coffee germplasms, 8 agronomic and 5 quality traits were targeted and subjected them to the correlation, principal component, and cluster analyses for the genetic diversity study. Result Among the 8 agronomic traits, the fresh/dry ratio had the highest coefficient of variation of 25.15% followed by fresh fruit weight of 19.85%, while green bean rate of 1.97% being the lowest. Seed length ranked the highest on the genetic diversity indices. On the 5 quality traits, the chlorogenic acid content showed the highest coefficient of variation of 22.68% followed by fat of 12.40%, and protein of 5.20% being the lowest of all. Chlorogenic acid also had the greatest genetic diversity index of 2.07 followed by fat of 2.06 and protein of 2.05. The dry bean weight of the germplasms significantly correlated with their green bean rate; the seed size with 100-seed weight, green bean rate and protein; the 100-seed weight with green bean rate, protein and fat; and, the green bean rate with protein and fat. The contents of protein and fat showed an extremely significant correlation; whereas, those of caffeine and sucrose an extremely significant inverse correlation. The principal component analysis indicated the top 4 main components (i.e., PC1-PC4) included the 12 agronomic traits and had a combined contribution of 69.17% of the total constituting the major factors that affected the diversity. A cluster analysis classified the 60 germplasms into two groups, 53 in Group I and 7 in Group II. Group II was high on the fresh fruit weight, especially, Subgroup II-2, which exhibited high fresh and dry bean weights. Conclusion The arabica coffee germplasms under study were rich in diversity. The desirable genes could be preserved by domestication, hybridization, grafting and/or molecular breeding. Subgroup II-2, being high on fresh and dry bean weights, could conceivably be used as a parent for new variety breeding.
- Arabica coffee /
- agronomic traits /
- genetic diversity /
- correlation analysis /
- principal component analysis /
- cluster analysis

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图 1 咖啡种质资源重要农艺性状的聚类分析结果

Figure 1. Clustering of selected agronomic traits in coffee germplasms

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表 1 供试咖啡种质资源

Table 1. Coffee germplasms used in this study

编号 No.	种质代码 Germplasm code	品种类型 Varietal type	编号 No.	种质代码 Germplasm code	品种类型 Varietal type
1	5	波邦 Bourbon	31	143	未知 Unknown
2	10	卡杜艾 Catuai	32	145	未知 Unknown
3	35	卡蒂姆 Catimor	33	147	卡蒂姆 Catimor
4	36	卡蒂姆 Catimor	34	148	卡蒂姆 Catimor
5	37	卡蒂姆 Catimor	35	149	卡蒂姆 Catimor
6	40	未知 Unknown	36	150	卡蒂姆 Catimor
7	41	波邦 Bourbon	37	151	未知 Unknown
8	42	卡蒂姆 Catimor	38	154	未知 Unknown
9	45	卡杜拉 Caturra	39	159	未知 Unknown
10	49	卡蒂姆 Catimor	40	162	卡蒂姆 Catimor
11	50	卡蒂姆 Catimor	41	163	卡蒂姆 Catimor
12	51	波邦 Bourbon	42	166	卡蒂姆 Catimor
13	55	未知 Unknown	43	169	卡蒂姆 Catimor
14	61	未知 Unknown	44	170	卡蒂姆 Catimor
15	78	卡蒂姆 Catimor	45	173	卡蒂姆 Catimor
16	86	波邦 Bourbon	46	174	卡蒂姆 Catimor
17	87	铁皮卡 Typica	47	175	卡蒂姆 Catimor
18	88	波邦 Bourbon	48	178	卡蒂姆 Catimor
19	91	卡杜艾 Catuai	49	180	卡蒂姆 Catimor
20	92	卡杜艾 Catuai	50	182	未知 Unknown
21	93	未知 Unknown	51	204	未知 Unknown
22	118	卡杜拉 Caturra	52	282	未知 Unknown
23	119	未知 Unknown	53	284	未知 Unknown
24	120	未知 Unknown	54	296	未知 Unknown
25	122	卡蒂姆 Catimor	55	390	萨其姆 Sachimor
26	129	未知 Unknown	56	391	萨其姆 Sachimor
27	132	未知 Unknown	57	393	萨其姆 Sachimorr
28	138	未知 Unknown	58	394	萨其姆 Sachimor
29	139	未知 Unknown	59	395	萨其姆 Sachimor
30	140	卡杜拉 Caturra	60	435	未知 Unknown

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表 2 农艺性状变异系数及遗传多样性分析结果

Table 2. Coefficient of variation and genetic diversity on agronomic traits of coffee germplasms

性状 Characteristics	平均值 Average	最小值 Min.	最大值 Max.	标准差 S	变异系数 CV/%	遗传多样性指数 H′
鲜果重 Fresh weight/kg	1.87	0.79	2.97	0.37	19.85	1.88
干豆重 Dry weight/g	390.58	300.49	592.68	71.19	18.23	1.91
鲜干比 Fresh/dry ratio/%	21.50	16.55	48.79	0.11	25.15	1.43
种子长 Seed length/mm	11.74	10.74	12.69	0.44	3.71	2.04
种子宽 Seed width/mm	7.98	7.36	9.05	0.32	4.07	1.92
种子厚 Seed thickness/mm	4.88	4.40	5.70	0.26	5.38	1.99
百粒重100-seed weight/g	19.51	15.06	27.13	19.51	10.81	1.88
出米率 Green bean rate/%	84.01	78.63	86.80	1.65	1.97	1.92

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表 3 品质性状变异系数及遗传多样性分析结果

Table 3. Coefficient of variation and genetic diversity on quality traits of coffee germplasms

性状 Characteristics	平均值 Average	最小值 Min.	最大值 Max.	标准差 S	变异系数 CV/%	遗传多样性指数 H′
蛋白质 Protein/%	13.40	11.98	15.43	3.45	5.20	2.05
脂肪 Fat/%	13.02	9.03	15.91	6.88	12.40	2.06
绿原酸 Chlorogenic acid/(mg·g⁻¹)	16.59	8.10	24.56	16.46	22.68	2.07
咖啡因 Caffeine/(mg·g⁻¹)	9.89	7.62	11.80	4.18	9.84	1.99
蔗糖 Sucrose/(g·hg⁻¹)	8.48	7.10	10.00	2.9	9.42	0.55

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表 4 农艺性状、品质性状相关性分析

Table 4. Correlation between agronomic and quality traits of coffee germplasms

变量 Variable	鲜果重 Fresh weight	干豆重 Dry weight	鲜干比 Fresh/dry ratio	种子长 Seed length	种子宽 Seed width	种子厚 Seed thickness	百粒重 100-seed weight	出米率 Green bean rate	蛋白质 Protein	脂肪 Fat	绿原酸 Chlorogenic acid	咖啡因 Caffeine	蔗糖 Sucrose
鲜果重 Fresh weight	1
干豆重 Dry weight	0.057	1
鲜干比 Fresh/dry ratio	0.053	0.714**	1
种子长 Seed length	0.012	0.755**	0.965**	1
种子宽 Seed width	0.217	0.125	−0.025	−0.104	1
种子厚 Seed thickness	0.045	0.186	−0.057	−0.033	0.061	1
百粒重 100-seed weight	0.205	0.164	0.363	0.368**	0.047	0.418**	1
出米率 Green bean rate	0.021	0.308*	0.491	0.435**	0.185	0.374**	0.742**	1
蛋白质 Protein	0.07	0.382**	0.526	0.477**	0.168	0.468**	0.757**	0.803**	1
脂肪 Fat	0.012	0.141	0.183	0.177	−0.026	0.276*	0.467**	0.477**	0.499**	1
绿原酸 Chlorogenic acid	−0.706**	−0.009	−0.093	−0.115	0.398	0.114	−0.087	−0.01	0.072	0.097	1
咖啡因 Caffeine	0.017	−0.051	−0.18	−0.187	0.115	−0.08	−0.109	−0.305	−0.133	−0.188	0.028	1
蔗糖 Sucrose	−0.048	0.167	0.178	0.271*	−0.316	0.099	0.003	0.063	0.112	0.066	−0.175	−0.426**	1
注：* 表示在 0.05 水平上显著相关；*表示在 0.01 水平上显著相关。 Note: and ** represented significant correlation (P＜0.05) and extremely significant correlation (P＜0.01) respecively.

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表 5 农艺性状、品质性状主成分分析

Table 5. Principal components of agronomic and quality traits of coffee germplasms

变量 Variable	主成分 Principal component
变量 Variable	PC1	PC2	PC3	PC4
鲜果重 Fresh weight	−0.359	0.801	−0.078	−0.313
干豆重 Dry weight	−0.150	0.669	−0.471	0.365
鲜干比 Fresh / dry ratio	0.173	−0.300	−0.326	0.837
种子长 Seed length	0.653	0.090	0.205	−0.209
种子宽 Seed width	0.751	0.439	0.184	0.028
种子厚 Seed thickness	0.904	0.019	0.070	0.031
百粒重100-seed weight	0.919	0.164	0.146	0.007
出米率 Green bean rate	0.697	0.163	0.053	0.221
蛋白质 Protein	−0.196	−0.089	0.768	0.204
脂肪 Fat	−0.330	0.558	−0.060	0.012
绿原酸 Chlorogenic acid	−0.106	0.527	0.280	0.502
咖啡因 Caffeine	−0.398	0.230	0.648	0.103
蔗糖 Sucrose	0.476	0.174	−0.274	−0.287
特征值 Eigen value	3.86	2.11	1.61	1.41
贡献率 Contribution rate/%	29.71	16.25	12.35	10.86
累计贡献率 Cumulative contribution rate/%	29.71	45.96	58.31	69.17

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