한국 고추맛의 유전 분석
Genetic Analysis of Taste of Korean Hot Pepper
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초록
본 시험은 한국 고추 육종에 이용되는 교배친의 고추맛에 관여하는 유전자의 유전가를 구명하기 위해 수행하였다. 고추맛과 원예적 특성이 상이한 ‘#1803’(P1)과 ‘#1532’(P2) 두 교배친을 교배하여 이들의 F1, F2 세대를 본 시험의 공시 재료로 이용하였다. Partitioning method에 따라 고추맛은 A-a와 B-b 두 유효 유전자에 의하여 지배되는데 F1 세대는 우수 교배친 P1보다 더 우수한 초우성 현상과 F2 세대는 초월 분리가 일부 나타났다. 고추맛의 유효 유전자 효과는 A-a 유전자에 의해 0.36, B-b 유전자에 의해 0.64가 증가하였다. 한국 고추맛은 유효 유전자간에서 0.94의 간섭효과와 최대 2.86의 제 2효과가 관여하여 복합적인 유전양식을 나타내었다.
Abstract
This study was carried out to determine the genic values of taste of Korean hot pepper (Capsicum annuum L.) in practical genetic resources of using to breed them. The two breeding materials of pepper, ‘#1803’ (P1) of prefer tastes and ‘#1532’ (P2) of ordinary taste, and their F1 and F2 generations were used in this study. By using partitioning method it was possible to estimate, from the F2 generation, the number of effective factor pairs differentiating the two parents. There were found to be differentiated by two effective factor pairs. In practical genetic resource of using to breed the Korean hot pepper, the heritance of pepper tastes showed that the F1 was better than excellent parent by reason of over‐dominant, but some F2 was better than both parent by transgressive segregation. As the result, the magnitude of genic effects of A-a gene in pepper tastes was 0.36, and B-b gene was 0.64. The tastes of Korean hot pepper showed a complex inheritance by interaction effect on the two non‐allelic factors of 0.94 and secondary effect of 2.86 at the most.
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