The Evaluation Of Fruit Quality And The Establishment And Optimization Of The RAPD Reflect System For Raspberry

In order to find out the indexes which mainly influence the fruit quality of Raspberry and the methods used to evaluate it, the sensory indexes, main ingredients of fruits of eight cultivars and three wild Raspberries from Ya'an, Province Sichuan were analyzed. For the Establishment of the RAPD reflect system of raspberry, genomic DNAs were extracted from the leaves and their RAPD optimal conditions were studied. The results were as follows:1. The fruit quality of raspberry was significantly different. The indexes of single fruit weight, vertical diameter and cross section of fruit and juice yield were high in blackberries; middle in the cultivated varieties of red raspberry; low in the three wild raspberries. The contents of theSOD, anthocyanidin, aminophenol, Vc, TTS and sugar were high in the three wild raspberries and relatively low in the eight cultivars.2. The flavor quality of Raspberry fruit was closely correlated with the contents of sugar, acid and their proper balance. The content of acid was higher in the fruit. With the exception of Rubus niveus Thunb (0.55%) and R.ellipticus Smith var obcordatus (0.79%), the content of acid was higher than 1.0% (between 1.28-1.94%) in raspberry fruits. The flavor quality of Raspberry fruit was mainly influenced by the contents of acid.3. Three principal components (nutrition, processing and sensory quality) of raspberry fruit were determined with the method of principal components analysis. The fruit quality of Raspberry was affected mainly by the contents of SOD, anthocyanidin, acid, Vc, sugar and protein.4. The 11 species and varieties were divided into 3 groups on the basis of the indexes of fruit quality by fuzzy clustering: 'Wuci blackberry', 'Pufu blackberry' and blackberry'A4-17' belong to blackberry category; Rubus niveus Thunb, R.ellipticus Smith var obcordatus, Rubus corhorifolicus to wild species category; 'Meiguo 21', 'Meiguo 22', 'Wucihong' and 'Aozhouhong' to the cultivated varieties of red raspberry.5. The improved CTAB method in this study can be used to prevent the browning of raspberry genomic DNA during the extraction from leaves. The DNAs extracted appeared to be white wadding form and their value of A₂₆₀/A₂₈₀ was between 1.7-1.9. The DNAs can be used in RAPD analysis.6. The optimal amplification program was as follows: 4 min at 94℃ for pre-denaturation,followed 45 cycles with each cycle of 1 min at 94 "C for denaturation, 50 sec at 34 °C for annealing, 2 min at 72"C for extension, further followed by 10 min at 72°C for final extension. 7. The optimal RAPD conditions consist of 60 ng DNA, 0.4umol/L Primer, 2.0 mmol/L Mg2+, 0.24 mmol/L dNTPs, 1.5 units of Taq DNA polymerase, the reaction volume is 25ul.