Genetic Analysis Of Main Aroma Constituents In Flue-cured Tobacco

The content of aroma components in flue-cured tobacco is an important index for evaluating the quality of tobacco leaves,but the genetic research basis for flue-cured tobacco traits is currently weak,and its genetic mechanism is not yet clear.In this paper,36 hybrid combinations were prepared using 6×6 incomplete double cross hybridization.By determining the contents of polyphenols,organic acids,higher fatty acids,and neutral aroma compounds in each combination,the genetic characteristics of the main aroma components in the parents were analyzed and the content of aroma compounds in each cross combination was evaluated.The main findings are as follows:1.The results of the analysis of the main aroma components showed that the variances of neutral aroma components,polyphenols,organic acids,and higher fatty acids all reached significant or extremely significant levels.There were real genetic differences between different genes,The inheritance of substances is consistent,and the inheritance of polyphenols,organic acids,and higher fatty acid content mainly depends on the additive effect of genes,while the non-additive effects of neutral aroma substances are dominant.2.By analyzing the combining ability of main aroma components in different parts of flue-cured tobacco,It was found that the general affinities of different aroma components were different.Among the six cytoplasmic male sterile lines,the general combining ability of the middle leaves showed that,In addition to neophytadiene,other neutral aroma components in PVH1452 have negative effects on the general combining ability.Polyphenol content is a positive effect,citric acid in organic acids is a negative effect,and other acids are positive effects.The general combining ability of the neutral aroma components of QL-3 is a negative effect,the content of polyphenols and organic acids is a positive effect,and the content of most of the higher fatty acids is a negative effect.MS Yunyan 85 had no negative effect on neutral aroma components,polyphenols,and higher fatty acid content,except for the product of cembrane.The organic acid content was a positive effect.NC102 neutral aroma substances,polyphenols content are generally positive combining effects;in addition to organic acid content of citric acid,the remaining acid content(including higher fatty acids)is a negative effect.In addition to browning products,MS Yunyan 87 has positive effects on the general combining ability of other neutral aroma substances,polyphenols,and higher fatty acid content,and has a negative effect on organic acid content.The general combining ability of MSDB101 neutral aroma components(except cibosamol)and higher fatty acid content is a positive effect,malic acid in organic acids is a positive effect,and the remaining acid and polyphenol content are negative effects.The combination of MS Yunyan 85×JingYeHuang and NC102×NC2326 has a higher specific force and may be an excellent combination of improving aroma components.3.The analysis of the control advantage shows that there is a large difference in the control advantage between different parts and different aroma components.Most of the combined organic acids are much higher than the control safflower.All combinations of polyphenols were lower than the control;The contents of neutral aroma components in the middle leaves of hybrid combinations with NC102,MS Yunyan87 and MSDB101 as female parent were higher than those in the control.The control advantage of high fatty acid content has no obvious regularity.Through the cluster analysis of various aroma components,There are roughly two major categories of L1=12.5,The overall level of aroma components in category I is relatively low,Class II has a higher overall content;In L2 = 7.5 can be divided into several sub-categories,Among them,the combination of various aroma components Honghuadajinyuan are NC102 × HonghuaDajinyuan,NC102 × Jingyehuang,MS Yunyan 87 × NC2326,MS Yunyan 87 × Yunyan 2,MSDB101 × Honghua Dajin Yuan,MSDB101 ×JingYeHuang;The combination of all kinds of aroma components(except polyphenols)and HonghuaDajinyuan is NC102×NC2326.