SU Xiao-mei, LIU Shu-mei, LYU Hong-jun, YANG Zong-hui, HOU Li-xia(
)
Received:2026-01-22
Online:2026-06-08
Contact:
HOU Li-xia
E-mail:houlx2006@163.com
SU Xiao-mei, LIU Shu-mei, LYU Hong-jun, YANG Zong-hui, HOU Li-xia. Development and Application of Insertion-deletion (InDel) Markers in Tomato Based on Whole-genome Re-sequencing Data[J]. Biotechnology Bulletin, doi: 10.13560/j.cnki.biotech.bull.1985.2026-0100.
群体类型 Group type | 平均次要等位基因频率 Mean MAF | 平均观测杂合度 Mean Ho | 平均期望杂合度 Mean He | 平均多态信息含量 Mean PIC |
|---|---|---|---|---|
| 普通鲜食番茄 Fresh tomato (B) | 0.207 4 | 0.254 8 | 0.264 0 | 0.208 8 |
| 口感番茄 Flavor tomato (K) | 0.168 0 | 0.242 7 | 0.232 4 | 0.190 1 |
| 加工番茄 Processing tomato (P) | 0.205 1 | 0.179 7 | 0.282 3 | 0.227 2 |
| 樱桃番茄 Cherry tomato (Y) | 0.279 1 | 0.337 0 | 0.360 6 | 0.284 9 |
| 总计 Total | 0.279 8 | 0.253 6 | 0.369 3 | 0.294 5 |
Table 1 Genetic diversity parameters of different tomato types
群体类型 Group type | 平均次要等位基因频率 Mean MAF | 平均观测杂合度 Mean Ho | 平均期望杂合度 Mean He | 平均多态信息含量 Mean PIC |
|---|---|---|---|---|
| 普通鲜食番茄 Fresh tomato (B) | 0.207 4 | 0.254 8 | 0.264 0 | 0.208 8 |
| 口感番茄 Flavor tomato (K) | 0.168 0 | 0.242 7 | 0.232 4 | 0.190 1 |
| 加工番茄 Processing tomato (P) | 0.205 1 | 0.179 7 | 0.282 3 | 0.227 2 |
| 樱桃番茄 Cherry tomato (Y) | 0.279 1 | 0.337 0 | 0.360 6 | 0.284 9 |
| 总计 Total | 0.279 8 | 0.253 6 | 0.369 3 | 0.294 5 |
群体类型 Group type | 普通鲜食番茄 Fresh tomato (B) | 口感番茄 Flavor tomato (K) | 加工番茄 Processing tomato (P) | 樱桃番茄 Cherry tomato (Y) |
|---|---|---|---|---|
| 普通鲜食番茄 Fresh tomato (B) | 0.213 2 | — | — | — |
| 口感番茄 Flavor tomato (K) | 0.261 9 | 0.185 5 | — | — |
| 加工番茄 Processing tomato (P) | 0.315 3 | 0.345 7 | 0.259 9 | — |
| 樱桃番茄 Cherry tomato (Y) | 0.412 2 | 0.429 0 | 0.420 8 | 0.296 8 |
Table 2 Genetic distance matrix among different tomato types
群体类型 Group type | 普通鲜食番茄 Fresh tomato (B) | 口感番茄 Flavor tomato (K) | 加工番茄 Processing tomato (P) | 樱桃番茄 Cherry tomato (Y) |
|---|---|---|---|---|
| 普通鲜食番茄 Fresh tomato (B) | 0.213 2 | — | — | — |
| 口感番茄 Flavor tomato (K) | 0.261 9 | 0.185 5 | — | — |
| 加工番茄 Processing tomato (P) | 0.315 3 | 0.345 7 | 0.259 9 | — |
| 樱桃番茄 Cherry tomato (Y) | 0.412 2 | 0.429 0 | 0.420 8 | 0.296 8 |
Fig. 2 Phylogenetic tree of 288 tomato varieties based on 84 InDel markers using the UPGMA methodB: Fresh tomato. K: Flavor tomato. P: Processing tomato. Y: Cherry tomato. The same below
Fig. 3 Principal component analysis (PCA) of 288 tomato varieties based on 84 InDel markersPC1: Explained 21.60% of the total genetic variation; PC2: explained 11.58% of the total genetic variation
Fig. 5 DNA fingerprints of four tomato types based on core markersIn the fingerprint, different colors represent the homozygous type consistent with the reference genome (a, blue), heterozygous type (h, white) and variant homozygous type (b, red), respectively
Fig. 6 Authenticity identification of two flavor tomato varieties based on a core set of 36 markersThe red box indicates polymorphic markers between the two varieties. M: 100 bp DNA marker
Fig. 7 Purity identification of the hybrid 'Pinfan 1933' based on molecular markersP1: The female parent. P2: The male parent. The red arrows indicate the off-type plants. The red numbers indicate the markers that can be used for purity identification
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