بررسی ژنوتیپ‌های برنج ایرانی و خارجی از نظر خصوصیات فیزیکوشیمیایی دانه و نشانگرهای ریزماهواره

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه تولید و ژنتیک گیاهی، دانشکده کشاورزی، دانشگاه گیلان

2 گروه تولید و ژنتیک گیاهی. استادیار ژنتیک و به نژادی گیاهی، دانشکده کشاورزی دانشگاه گیلان

3 موسسه تخقیقات برنج کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، رشت، ایران.

چکیده

بهبود خصوصیات پخت و خوراک برنج یکی از مهمترین اهداف برنامه‌های به‌نژادی برنج است. در این راستا داشتن اطلاعات کافی از تنوع ژنتیکی به منظور انتخاب والدین مناسب ضروری است. در مطالعه حاضر تعداد 53 ژنوتیپ برنج ایرانی و خارجی از لحاظ ویژگی‌های کیفی دانه شامل طول، عرض، شکل دانه، میزان آمیلوز، دمای ژلاتینی شدن، خصوصیات چسبندگی و همچنین با استفاده از پنج ژن و تعداد 20 نشانگر ریزماهواره مرتبط با صفات فیزیکوشیمیایی دانه برنج، مورد بررسی قرار گرفتند. بر اساس نتایج تجزیه خوشه‌ای، ژنوتیپ‌ها به سه گروه تقسیم شدند. تعداد نه ژنوتیپ‌ بومی به همراه 14 ژنوتیپ‌ خارجی در گروه آمیلوز متوسط با خصوصیات چسبندگی در محدودۀ قابل قبول (برای ژنوتیپ‌هایی با کیفیت پخت و خوراک مناسب) قرار گرفتند و 13 ژنوتیپ‌ ایرانی به همراه هشت ژنوتیپ‌ خارجی در گروه با میزان آمیلوز بالا قرار داشتند. همچنین تجزیه داده‌های مولکولی نشان داد که نشانگر‌های ریزماهواره به همراه ژن‌های مورد استفاده قادرند به نحو مطلوبی ژنوتیپ‌های خارجی و ایرانی و همچنین تا حدی ژنوتیپ‌ها را از لحاظ کیفیت دانه تفکیک نمایند. نتایج بیانگر وجود تنوع قابل توجه در بین ژنوتیپ‌ها از لحاظ کیفیت دانه و نواحی ژنومی مورد مطالعه بود که می‌توان از آن برای بهبود صفات کیفی بهره برد.

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of Iranian and Foreign Rice Genotypes Based on Grain Physicochemical Properties and Microsatellite Markers

نویسندگان [English]

  • Haniyeh Babaei Raouf 1
  • Atefeh Sabouri 2
  • Mehrzad Allahgholipour 3
1 Dep. of Genetic and Plant Breeding, Faculty of Agricultural Sciences, University of Guilan respectively.
2 Assistant Prof. of Genetic and Plant Breeding, Faculty of Agricultural Sciences, University of Guilan
3 Rice Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran
چکیده [English]

Improving rice cooking and eating properties is one of the most important goals in rice breeding programs. Having enough knowledge around genetic diversity for selecting suitable parents is necessary for these goals. In this study, 53 Iranian and foreign rice genotypes were studied in terms of grain qualitative properties including length, width, length to width ratio, amylose content, gelatinization temperature and pasting properties, as well as five genes and 20 microsatellite markers related to rice grain physicochemical traits. According to the results of cluster analysis, genotypes were divided into three groups. Nine of native rice genotypes, as well as 14 foreign genotypes were in intermediate amylose group with pasting properties in the range of genotypes with good cooking and eating quality and 13 improved Iranian cultivars and eight foreign genotypes were in high amylose group. Also, the results of the molecular analysis indicated, microsatellite markers and used genes can be able to distinguish Iranian and foreign genotypes and also distinguish genotypes according to their grain quality partly. The results indicated a significant variation among genotypes according to grain quality and genomic regions associated with these traits, which can be used for improving these traits in breeding programs.

کلیدواژه‌ها [English]

  • Cluster Analysis
  • cooking and eating quality
  • microsatellite markers
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