| Sweet corn is a new type of crop which develops rapidly in recent years.Because of its unique flavor,sweet taste,and rich nutrition,it is favored by consumers of all levels.However,due to the lack of quality competitiveness of domestic sweet corn,it is difficult to compete with foreign excellent varieties,so it is urgent to improve the breeding quality.However,the quality of germplasm resources is directly related to the quality of the varieties.So,the systematic,scientific identification and evaluation of existing germplasm resources and the division of outstanding germplasm groups can effectively improve the breeding efficiency.In this study,227 sweet corn inbred lines were analyzed and evaluated from two aspects of ear appearance and taste commercial quality.Subsequently,227 sweet corn inbred lines and 44 backbone lines with good comprehensive performance were compared and analyzed.Finally,44 backbone lines were comprehensively analyzed and evaluated from three aspects of ear appearance,taste and commercial quality,and quality character.The results are as follows:1.In terms of ear traits,the average fresh bract weight,bract leaf weight,net ear weight,total ear length,ear length,number of ear rows,ear thickness,ear axis thickness and grain depth of 227 sweet corn inbred lines were 119.27 g,37.84 g,81.43 g,22.32 cm,13.74 cm,13.54,37.45 mm,18.98 mm and 9.23 mm respectively.The order of the differences in the 9 ear traits from large to small is as follows: bract leaf weight> net ear weight>fresh bract weight>ear axis thickness>ear length>number of ear rows> total ear length>grain depth>ear thickness;In terms of fresh food evaluation,the overall level of 227 sweet corn inbred lines ranks slightly above average in the evaluation system,with average seed coat thickness,sweetness,tenderness and tenderness of 5.49,5.42,5.49 and 5.63 respectively inbred line.The differences of these four indicators are ranked from large to small in order: commerciality> seed coat thickness> sweetness> tenderness.2.The comparison and analysis results of 227 sweet corn inbred lines and 44 backbone lines with good comprehensive traits showed that: the average value of each ear trait of the backbone line was higher than the average of the inbred lines;The order from large to small: net weight of ears> fresh bract weight> bract leaf weight>ear length> grain depth> ear thickness> shaft depth> total ear length> number of ear rows;the average value of the four fresh food evaluations of the backbone is higher than 227 sweet corn inbred lines;the change of the average value of the four fresh food evaluations,from large to small,is: commerciality> tenderness> sweetness>seed thickness.3.In terms of ear appearance,9 inbred lines(JY228 * WF1-265,YM1316-217,Overland-303,JM13-239,ZXT3-224,P8-256,YT27-248,BM439-169,P36-115)performed well.And this group have large ears,high yields,deep kernel,and the appearance of ear in the middle to upper level of the whole.Meanwhile,they had the advantage of processed sweet corn.In terms of taste and commercial quality,a total of 8 inbred lines(HJ34 *HJY24-344,1253 * Snow White-271,HJY24-32,BM415-162,BM382B-52,FX18-230,BM383-152,Overland-303)performed well.And this group has thin pericarp,more juice,higher sweetness,pure taste,less residue,straight row,bright and full color,and good commercial quality.The inbred lines of this group can be considered as parents in practical breeding.In terms of main quality traits,8 inbred lines(BM383-152,1253*Snow White-271,1253*Snow White-272,1116-90,HJ34*HJY24-344,HJY24-32,FX18-230,HJ31* JY228-261)performed well and his group has the best quality with the average sucrose content of up to 3.93%,and the average starch content of only 0.06%.4.The correlation analysis results of the quality traits and ear appearance of backbone lines showed that the sucrose content was extremely significantly negatively correlated with the number of ear rows and the axis thickness.The correlation analysis results of the taste and commercial quality and the content of kernel carbohydrates of backbone lines showed that sucrose content was extremely significantly positively correlated with pericarp thickness,sweetness,and tenderness,and the correlation between sucrose content and tenderness was the strongest. |
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