1.山西农业大学农学院,太谷 030801;2.中国农业科学院作物科学研究所/农业农村部 粮食作物基因资源评价利用重点实验室,北京 100081
研究方向为食用豆资源优质基因的发掘,E-mail:leesqaq@163.com
王丽侠,研究方向为食用豆种质资源评价鉴定及创新利用,E-mail:wanglixia03@caas.cn
国家重点研发计划(2023YFD1200705;2019YFD1001303);国家自然科学基金(32241042);国家食用豆产业技术体系(CARS-08)
1.College of Agronomy,Shanxi Agricultural University,Taigu 030801;2.Institute of Crop Sciences,Chinese Academy of Agricultural Sciences/Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization,Ministry of Agriculture and Rural Affairs,Beijing 100081
Foundation projects: National Key Research & Development Program of China(2023YFD1200705;2019YFD1001303);National Natural Science Foundation of China(32241042);China Agriculture Research System of MOF and MARA-Food Legumes (CARS-08)
萌发期耐盐性是绿豆在盐碱地利用的重要指标,鉴定萌发期高度耐盐的种质可提高盐渍化土地的利用率。基于769份绿豆种质资源,参照预试验各指标值,选择1.2% NaCl为鉴选溶液,通过水培试验测定发芽率、发芽势、发芽指数、相对盐害率等指标,评估了绿豆资源萌发期的耐盐性。结果表明,1.2% NaCl盐胁迫下绿豆种质的平均发芽率为52.9%,不同地区间东亚区的平均发芽率最高(66.5%),国内则是东北区最高(57.4%);盐胁迫下各指标中发芽势变异程度最高(变异系数为58.0%),其中华北区的变异程度最大,平均变异系数达63.2%;不同种皮颜色的种质中褐色籽粒群体耐盐性明显弱于其他籽粒颜色群体,不同种皮光泽的种质中明绿豆耐盐性显著强于毛绿豆;分析还发现绿豆种子百粒重与其耐盐性显著相关,百粒重3 g以下的绿豆种质耐盐性有极显著变弱趋势。本研究结果为绿豆耐盐种质的筛选及品种选育提供数据支撑。
The salt tolerance of mung bean at germination stage is an important index for its utilization in saline-alkali soil. Identification of germplasm with high salt tolerance at germination stage can improve the utilization rate of salinization land. In the present study, based the pre-experiment, we selected 1.2% NaCl as the best solution for identification of 769 mung bean accessions at their germination stage, by measuring germination rate(GR), germination potential(GP), germination index(GI), relative salt damage rate and other indexes through hydroponic experiments. The results showed that the average germination rate of mung bean germplasm under 1.2% NaCl salt stress was 52.9%. Among different regions, the average germination rate of resouces from East Asia is the highest (66.5%), while it is the highest from Northeast China (57.4%). The degree of variation in germination potential is the highest among all indexes under salt stress (CV: 58.0%), particularly the germplasm from the North China region, its coefficient of variation reached 63.2%. Among germplasm with different coat colors, the salt tolerance of brown-grained germplasm was notably weaker than that of other colored seeds, while the mung bean germplasm with luster seed coat had significantly greater tolerance than the dull-surfaced resources. The analysis revealed a significant correlation between the 100-seed weight and their salt tolerance, with germplasm weighing less than 3 g showing a marked decrease in salt tolerance. This study offer data support for the selection of salt-tolerant germplasm and variety breeding in mung bean.
李诗晴,王素华,张耀文,等.