Genetic Improvement of Sugarcane (Saccharum spp.) Contributed to High Sucrose Content in China Based on an Analysis of Newly Developed Varieties

文献类型： 外文期刊

第一作者： Zhao, Yong

作者： Zhao, Yong;Liu, Jiayong;Zan, Fenggang;Zhao, Peifang;Zhao, Jun;Deng, Jun;Wu, Caiwen;Huang, Hairong

作者机构：

关键词： sugarcane (Saccharum spp.); variety; sucrose; technological characteristics; improvement generations

期刊名称：AGRICULTURE-BASEL （ 影响因子：3.408； 五年影响因子：3.459 ）

ISSN：

年卷期： 2022 年 12 卷 11 期

页码：

收录情况： SCI

摘要： In China, sugarcane (Saccharum spp.) hybrid cross-breeding began in 1953; approximately 70 years since then, >100 commercial sugarcane varieties have been created. In this study, 88 commercial varieties bred in China between 1953 and 2010 and 12 original foundational varieties were planted to investigate the effect of improving sugarcane varieties in China. Considering 20 years as a time node, the commercial varieties were classified into four improved generations. Retrospective analysis showed significant improvements in sucrose and other technological characteristics of commercial sugarcane varieties. The adoption of improved varieties over generations has continuously increased sugarcane's sucrose, juice sugar, and gravity purity, and the difference was significant between Gen1 and Gen3, and between Gent and Gen4. Gen4 showed 2.06%, 2.35%, and 3.69% higher sugarcane sucrose (p < 0.01), juice sugar (p < 0.01), and purity (p < 0.05), respectively, and 1.13% lower sugarcane fiber (p < 0.01) than Gent, the original foundational hybrid varieties. The development of new varieties has improved the technological characteristics of Chinese sugarcane. Sugarcane sucrose, juice sugar, and purity showed an increasing trend. Sugarcane fiber content did not significantly change with the development of new varieties but declined in comparison with the original foundational hybrid varieties.

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