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《Journal of Hebei Normal University of Science & Technology》 2009-03
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The Optimum Annealing Temperature of SRAP-PCR on Pumpkin and the Analysis of Genetic Diversity

FENG Zhi-hong1,LI Xiao-li1,ZHAO Yu-hua2,YAN Li-ying1,PAN Yu-xia1(1 Dept of Horticulture & Garden,2 Dept of Food Engineering,Hebei Normal University of Science & Technology,Qinhuangdao Hebei,066600,China)  
The annealing temperature that affects the SRAP-PCR reactions was optimized by gradient PCR in order to establish the SRAP molecular marker system in pumpkin.The optimum system was as follows: the annealing temperature in the first 5 cycles was 41 ℃.The annealing temperature in the following 30 cycles was 52 ℃.Amplifications of this system were carried out on pumpkin.The results showed that the system was steady and reliable.The genetic diversity of 29 inbred-lines was also analyzed using the UPGMA method.
【Fund】: 河北省教育厅自然科学研究指导项目(项目编号:Z2006427)
【CateGory Index】: S642.603.3
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