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Genetic Diversity and Relationship by SSR Markers of Korean Soybean Cultivars  

Kim Seong-Hun (Department of Crop science, Chungbuk National University)
Jung Jong-Wook (National Institute of Agricultural Biotechnology, RDA)
Moon Jung-Kyung (National Institute of Crop Science, RDA)
Woo Sun-Hee (Department of Crop science, Chungbuk National University)
Cho Yong-Gu (Department of Crop science, Chungbuk National University)
Jong Seung-Keun (Department of Crop science, Chungbuk National University)
Kim Hong-Sig (Department of Crop science, Chungbuk National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.51, no.3, 2006 , pp. 248-258 More about this Journal
Abstract
Genetic diversity of 91 Korean soybean cultivars was assessed with 20 simple sequence repeat (SSR). Twenty SSR loci generated a total of 149 alleles. The number of alleles for each SSR locus ranged from 3 to 15 with a mean of 7.5 alleles. Genetic diversity estimated by PIC value of 91 cultivars was ranged from 0.424 to 0.905 with an average of 0.711. Cluster analysis based on Nei's genetic distances classified 91 soybean cultivars except Geomjeongkong 4 into 7 groups. The majority groups were I, IV, and VI which included 26, 24, and 18 cultivars, respectively. Obvious differences in genetic diversity appeared to be related with the released periods of cultivars and utilization type of cultivars, but not with breeding sites. Cultivars released in 1970's and in 1990's showed the lowest and the highest genetic diversities with 0.576 and 0.706, respectively. Soybean cultivars for vegetable and early maturity showed the lowest genetic diversity with 0.514, while those for soy sauce and tofu showed the highest genetic diversity with 0.691. Genetic distance between soybean cultivar groups developed before 1969 and during 1970's was the nearest, while genetic distance between those developed in 1970's and 1990's was the furthest. Cultivar group for vegetable and early maturity showed the furthest genetic distance with cultivar group for soy sauce and tofu, while it showed the nearest genetic distance with cultivar group for cooking with rice. Genetic distance was greater between soybean cultivar groups developed in Suwon and Iksan than between those developed in Milyang and Iksan.
Keywords
Genetic Diversity; SSR; Korean Soybean; Cultivars;
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