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首页> 外文期刊>Genetic Resources and Crop Evolution >Amaranthus genetic resources in Indonesia: morphological and protein content assessment in comparison with worldwide amaranths
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Amaranthus genetic resources in Indonesia: morphological and protein content assessment in comparison with worldwide amaranths

机译：印尼菜遗传资源：形态和蛋白质含量评估与世界各地的ological菜

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摘要

The morphological variations (growth habit, leaf shape, leaf color, height, stem diameter, number of branches and internodes, leaf area, blade ratio, leaf thickness, number of leaves, and total leaf area) and protein content of 53 Indonesian amaranths (Amaranthus spp.), consisting of weedy-, vegetable-, and ornamental-types, were assessed. The extent of variation in the Indonesian Amaranthus accessions were compared with the worldwide collection (26 accessions from United States Department of Agriculture (USDA) and 5 ornamentals from Nepal) in the experimental field of the University of Tsukuba, Japan. The variation in average values of most morphological traits and protein content in the Indonesian accessions were similar to those of the worldwide germplasm, but the important parameters that influence vegetable yield (e.g., number of leaves and stem diameter) were superior in the Indonesian accessions. Protein content showed a positive correlation with the number of leaves, whereas a negative correlation was observed with leaf thickness. The Indonesian accession of A. viridis and A. dubius showed a great potential to be further selected as parental lines for high protein content and number of leaves. The relatively high protein content of the leaves of Celosia may also potentially serve as an alternative protein source in the tropics.
机译：53种印尼a菜的形态变化（生长习性，叶片形状，叶片颜色，高度，茎直径，分支和节间数，叶片面积，叶片比，叶片厚度，叶片数和总叶片面积）和蛋白质含量评估了由杂草型，蔬菜型和观赏型组成的菜。在日本筑波大学的实验田中，将印度尼西亚A菜种质的变异程度与世界范围的收藏品（美国农业部（USDA）的26种种质和尼泊尔的5种观赏性）进行了比较。印尼种质大多数形态性状和蛋白质含量的平均值变化与世界种质相似，但影响蔬菜产量的重要参数（例如叶片数和茎直径）在印度尼西亚种质中优越。蛋白质含量与叶片数呈正相关，而与叶片厚度呈负相关。印度尼西亚的A. viridis和A. dubius加入显示了巨大的潜力，可以进一步被选作具有高蛋白含量和叶片数量的亲本系。鸡冠花叶片中相对较高的蛋白质含量也可能在热带地区用作替代蛋白质来源。

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