黑木耳新品种南耳1号主要性状和遗传特性
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摘要
采用菌丝拮抗试验、菌丝生长速度测定、主要农艺性状对比、分子标记等分析方法,比较黑木耳新品种南耳1号与当地主栽品种新科1号、新科5号和Au139的主要性状和遗传特性。结果表明:南耳1号与当地主栽品种的菌丝间均存在明显拮抗现象;南耳1号菌丝生长速度较慢,但产量分别比新科1号、新科5号和Au139高12.7%、13.3%和19.6%;南耳1号鲜耳及干耳的背面颜色分别为红褐色和青褐色,明显区别于3个当地主栽品种(黑褐色和灰黑色);南耳1号与新科1号、新科5号和Au139的遗传相似系数分别为0.303、0.409和0.197。
Major agronomic traits and genetic characteristics of the new Auricularia auricula-judae variety,Nan'er No.1,were compared with those of Xinke No.1,Xinke No.5and Au 139.The mycelial antagonistic property and growth rate as well as the morphology and molecular markers of the mushrooms were studied.The results showed that there was significant antagonism in mycelium between Nan'er No.1and the local varieties.The mycelial growth rate of Nan'er No.1was slower with a yield 12.7%,13.3% and 19.6% greater than Xinke No.1,Xinke No.5and Au 139,respectively.The reddish-brown color on the back of the fresh pileus and the blueish-brown tint on that of the dried pileus of Nan'er No.1distinctively differed from the dark-brown and grayish-black of the other varieties.The genetic similarity coefficients of Nan'er No.1with Xinke No.1,Xinke No.5and Au 139 were determined to be 0.303,0.409 and 0.197,respectively.
Major agronomic traits and genetic characteristics of the new Auricularia auricula-judae variety,Nan'er No.1,were compared with those of Xinke No.1,Xinke No.5and Au 139.The mycelial antagonistic property and growth rate as well as the morphology and molecular markers of the mushrooms were studied.The results showed that there was significant antagonism in mycelium between Nan'er No.1and the local varieties.The mycelial growth rate of Nan'er No.1was slower with a yield 12.7%,13.3% and 19.6% greater than Xinke No.1,Xinke No.5and Au 139,respectively.The reddish-brown color on the back of the fresh pileus and the blueish-brown tint on that of the dried pileus of Nan'er No.1distinctively differed from the dark-brown and grayish-black of the other varieties.The genetic similarity coefficients of Nan'er No.1with Xinke No.1,Xinke No.5and Au 139 were determined to be 0.303,0.409 and 0.197,respectively.
引文
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[2]刘福阳,王怡暄,王爱仙,等.“雪梅1号”黑木耳在福建省区试及应用评价[J].北方园艺,2017(14):160-165.
[3]杨新美.中国食用菌栽培学[M].北京:农业出版社,1988:355-376.
[4]CHEN G,LUO Y C,JI B P,et al.Hypocholesterolemic effects of Auricularia auriculaethanol extract in ICR mice fed a cholesterol-enriched diet[J].Journal of Food Science and Technology,2011,48(6):692-698.
[5]DAMTE D,REZA M A,LEE S J,et al.Anti-inflammatory activity of dichloromethane extract of Auricularia auricular in RAW264.7 cells[J].Toxicological Research,2011,27(1):11-14.
[6]NGUYEN T L,CHEN J,HU Y L,et al.In vitro antiviral activity of sulfated Auricularia auricula polysaccharides[J].Carbohydrate Polymers,2012,90(3):1254-1258.
[7]REZA A,CHOI M J, DAMTE D,et al.Comparative antitumor activity of different solvent fractions from an Auricularia auricular-judae ethanol extract in P388D1 and sarcoma 180 cells[J].Toxicological Research,2011,27(2):77-83.
[8]ZHANG H, WANG Z Y,ZHANG Z,et al.Purified Auricularia auricular-judae polysaccharide(AAP I-a)prevents oxidative stress in an ageing mouse model[J].Carbohydrate Polymers,201l,84(1):638-648.
[9]姚方杰.“北耳南扩”的喜与忧[J].中国食用菌,2012,31(1):61-62.
[10]王爱仙,巫仁高,刘福阳,等.福建省木耳新品种引进与筛选[J].福建农业学报,2014,29(9):874-878.
[11]王爱仙,肖淑霞,巫仁高,等.袋栽黑木耳新品种引进对比试验[J].中国食用菌,2018,37(4):17-21.
[12]巫仁高,王爱仙,刘福阳,等.黑木耳新品种Au053的选育与应用[J].食药用菌,2013,21(4):227-229.
[13]刘新锐,邓优锦,谢宝贵,等.鲍鱼菇的ITS-RFLP分析[J].菌物学报,2007,26(S1):185-191.
[14]巫仁高.福建黑木耳栽培关键技术[J].食用菌,2014(5):52-53.
[15]陈影,姚方杰,张友民,等.黑木耳种质资源的农艺性状测试方法[J].食药用菌,2014,22(3):153-154.
[16]吕作舟.食用菌栽培学[M].北京:高等教育出版社,2006:80-90.
[17]熊芳.分子标记鉴别侧耳属10种食用菌种质资源的研究[D].福州:福建农林大学,2008.
[18]李玉.中国黑木耳[M].长春:长春出版社,2001.
[19]李黎,范秀芝,肖扬,等.中国木耳栽培种质生物学特性及遗传多样性分析[J].菌物学报,2010,29(5):644-652.
[20]李黎.中国木耳栽培种质资源的遗传多样性研究[D].武汉:华中农业大学,2011.
[21]王玉玲.几种香菇、金针菇菌丝体的氨基酸组成及相互之间的拮抗现象[J].河南师范大学学报(自然科学版),1999,27(3):106-109.
[22]张介驰,马庆芳,张丕奇,等.用RAPD分子标记鉴别黑木耳菌种的研究[J].菌物研究,2006,4(4):54-56.
[23]张介驰,马庆芳,张丕奇,等.用ISSR分子标记鉴别东北地区黑木耳生产菌株的研究[J].菌物学报,2007,26(4):534-538.