利用黄毛草莓创制蜜桃香味草莓新株系

Creating New Strawberry Strains with Honey Peach Aroma by Using Fragaria nilgerrensis

摘要:

为创制具有蜜桃香味的草莓新株系，用栽培品种‘红颊’（‘Benihoppe’，2n=8x）与黄毛草莓（Fragaria nilgrrensis，2n=2x）为亲本进行杂交，得到种间杂种五倍体（2n=5x），再经秋水仙素诱导后获得十倍体（2n=10x），收获该十倍体的种子进行实生选种，选育出4个具有蜜桃香味的草莓新株系。结果表明，‘红颊’×黄毛草莓的杂交组合结实率和出苗率分别为39.58%和28.11%，适宜草莓十倍体诱导的秋水仙素浓度在200 mg/L左右，处理时间30~40 d，4个草莓新株系均具有蜜桃香味，抗氧化物质含量显著提高，但果肉质地较松软，平均单果重和株产稍低。这为野生草莓资源的利用和种质创新提供了科学参考。

Abstract:

To create new strawberry strains with honey peach aroma, the interspecific hybrid of pentaploid (2n= 5x) was obtained from the cross between ‘Benihoppe’ (2n=8x) and Fragaria nilgrrensis (2n=2x), and then decaploid (2n=10x) strawberry was obtained by inducing pentaploid (5x) with colchicine. From obtained decaploid (2n=10x), four new strawberry strains with honey peach aroma were screened. The results showed that the setting rate and emergence rate of the hybrid of ‘Benihoppe’×F. nilgrrensis were 39.58% and 28.11%, respectively. The hybrid (2n=5x) treated with 200 mg/L colchicine for 30-40 days, decaploid (2n=10x) strawberry was induced. The screened four new strawberry strains all had honey peach aroma, which the antioxidant contents were higher than those in ‘Benihoppe’, but the texture of four new strawberry strains was soft, and single fruit weight and yield per plant were low. Therefore, these would provide a scientific reference for the utilization of wild strawberry resources and germplasm innovation.