Heritability and genotypic correlations for sugars in strawberry fruit.

为建立合理的草莓鲜食品质育种体系，对果实糖含量的遗传力和遗传相关进行了研究。研究了F_1代果实中果糖、葡萄糖和蔗糖的含量.果糖和葡萄糖的加性遗传效应和遗传力值较大。蔗糖的遗传力较小，未观察到加性遗传效应。总糖的广义遗传力为0.51 ~ 0.55。果糖和葡萄糖与成熟期呈负相关。蔗糖和总糖与株高、叶片数和叶面积均存在一定的正基因型相关。在高糖草莓品种选育过程中，首先应选择果糖和葡萄糖含量较高的亲本。其次，通过亲本配合力测定，进行高糖个体的选择。从株高、叶片数、叶面积等性状可以进行个体选择。

Studies on the heritability and genetic correlation of sugars in fruit were carried out to establish a reasonable breeding system of good tasting strawberry cultivars. Fructose, glucose and sucrose content of fruits were investigated at F_1 individuals grown in the forcing culture.1. Additive genetic effects and heritability value in fructose and glucose were large. But heritability value in sucrose was small and additive genetic effect was not observed. Heritability value in broad sense in total sugar was 0.51 to 0.55.2. There were negative phenotypic correlations between furctose or glucose and period of maturation. There were some positive genotypic correlations between sucrose or total sugar and plant length, number of leaves and leaf area.On the breeding process for strawberry cultivars with high sugar content, firstly, parents which fructose and glucose contents have higher values should be selected. Secondly, through the test of parental combination ability, it should be practiced the selection of individual with high sugar content. And it seemed that the individual could be selected from the characters such as plant length, number of leaves and leaf area.