Assessment of action of mutagen factors on formation of quality attributes at mutant generation of lettuce (Lactuca sativa var. secalina L.)

Abstract

The purpose. To determine action of mutagen factors on formation of quality attributes determining phenotype of a leaf and to carry out comparative correlation analysis between developing process of quality and quantitative attributes of genotypes of lettuce of mutant origin. Methods. Nonparametric statistics, field assessment, calculation-analytical. Results. Features of action of physical and chemical mutagenesis on phenotypical developing process of quality attributes determining morphology of a leaf of lettuce are fixed. The extent of divergence of developing process of quality attributes depending on action of mutagen factor between target forms and derived from them mutant genotypes is specified. Important correlation for selection process between quality and quantitative attributes at the probed genotypes are established. It is fixed that according to developing process of association marks determining phenotype of leaf blade the most contrast in comparison with initial form were 5 mutant samples which were formed as a result of g-irradiation and treatment of seeds with preparations DMU-1 and DMU-5 before sowing. Conclusions. The probed correlation enable to select highly productive genotypes of lettuce at early stages of ontogenesis of plants on association of quality attributes determining phenotype of leaf blade. Statistically reliable correlation is especially useful between integrated parameter for aggregate of quality attributes «average index for sampling» and level of attribute «amount of leaves on one plant». On the basis of mutant samples of lettuce new high-yielding variety Patriot which exceeded variety-standard Snizhynka on a complex of valuable quantitative attributes is created. Productivity of new variety makes 11,92 t / hectare against 6,14 t / hectare at the standard one. Amount of days for the period from mass shoots up to commodity maturity at new variety makes 17–18, while at variety-standard Snizhynka 20–23 days.