Ömer Faruk COŞKUN, Yakup Fevzi GÜNDÜZ, Seher TOPRAK, Kazım MAVİ

Bazı maydanoz (Petroselinum crispum Mill.) genotiplerinin moleküler karakterizasyonu

Yaprakları tüketilen bir sebze olan maydanozun (Petroselinum crispum Mill.) insan sağlığına birçok faydası bulunmaktadır. Maydanoz ıslahının ilk adımı mevcut genotiplerin karakterizasyonudur. Bu çalışmada 12 farklı maydanoz genotipinin genetik çeşitliliği ISSR (Inter Simple Sequence Repeat) markır sistemi ile belirlenmiştir. 16 adet ISSR primerinden elde edilen 130 banttan 41’inin polimorfik olduğu tespit edilmiştir. ISSR için benzerlik katsayılarının 0.86–0.99 arasında değiştiği tespit edilmişitr. Ortalama polimorfizm %31.5 olup bant sayısı 4-14 arasında değişmektedir. Genetik olarak birbirine en yakın genotiplerin 5 ve 6 numaralı genotipler olduğu; en uzak genotiplerin ise 3 ve 8 numaralı genotipler olduğu belirlenmiştir. Çalışmada sonuçları, incelenen maydanoz genotipleri arasında genetik varyasyon olduğunu göstermiştir. Elde edilen veriler, gelecekteki ıslah programlarında genetik farklılıkları belirlenen maydanoz genotiplerinin daha etkin kullanılmasını sağlayacaktır.

Anahtar Kelimeler:

Petroselinum crispum, Maydanoz, ISSR, Moleküler karakterizasyon

Molecular characterization of some parsley (Petroselinum crispum Mill.) genotypes

Parsley (Petroselinum crispum Mill.), a vegetable whose leaves are consumed, has many benefits for human health. The first step of parsley breeding is the characterization of existing genotypes. In this study, genetic diversity of 12 different parsley genotypes was determined by ISSR (Inter Simple Sequence Repeat) marker system. In the study, 41 of the 130 bands obtained from 16 ISSR primers were found to be polymorphic. The similarity coefficients ranged from 0.86–0.99 for ISSR. The average polymorphism was 31.5% and the number of bands varied between 4 and 14. While the genotypes that are genetically closest to each other were determined as the 5th and 6th genotypes, the most distant genotypes were the 3rd and 8th genotypes. Findings from the present study showed that there were genetic variations among the parsley genotypes examined. The obtained data will enable more effective utilization of the parsley genotypes, the genetic differences of which have been determined for the future breeding programs.

Keywords:

Petroselinum crispum, Parsley, ISSR, Molecular characterization,

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