摘要
对202份枣果的7个质地性状进行了测定,采用变异系数、多样性指数估算以及相关性分析和聚类分析等方法进行综合评价。结果表明,果肉含水率和果肉密度变异系数小于10%,其余5个性状的变异较大,变异系数范围为15.51%~33.03%;多样性指数范围在1.96~2.10之间,说明供试种质多样性丰富。相关性分析表明,果皮穿刺强度、果肉硬度、果肉紧实度、果皮脆性等性状间相关性极显著。通过主成分分析提取到2个主成分,累计贡献率为63.170%。结合主成分分析与逐步回归分析表明果肉硬度、果皮穿刺强度、果肉紧实度、果皮脆性是枣果质地性状变异的主要因素,可作为种质资源鉴定的指导性关键性状。通过主成分方差贡献率计算枣果质地性状的综合值H,依据H值利用系统聚类法把202份枣种质分为酥脆多汁型(H值为-2.62~-0.41)、较致密多汁型(H值为-0.33~-0.77)和致密少汁型(H值为0.86~4.81)3类。研究结果为枣种质质地性状的鉴定评价以及开发利用提供了重要依据。
In this paper,seven characteristics of fruit texture in 202 jujube were measured and evaluated by coefficient of variation,index of diversity,correlation analysis and cluster analysis.The variation coefficient and diversity index showed that the variation coefficient of pulp moisture content and pulp density was less than 10%,and the variation coefficient of the other 5 traits were larger,ranging from 15.51%to 33.03%.The diversity index ranged from 1.96 to 2.10,indicating that the tested germplasms were rich in diversity.The correlation analysis showed that there were extremely significant correlation between pericarp puncture strength,mean pulp firmness,pulp compactness and pericarpto pulp brittleness.Two principal components were extracted by principal component analysis,and the cumulative contribution rate was 63.17%.Combined with principal component analysis and stepwise regression analysis,the results showed that mean pulp firmness,pericarp puncture strength,pulp compactness and pericarpto pulp brittleness were the main factors of fruit quality land character variation,and could be used as the guiding key traits for germplasm resource identification.The comprehensive value H of jujube fruit quality was calculated by the variance contribution rate of principal components.According to the H value,202 jujube germplasm were divided into crisp and juicy type(H value,-2.62--0.41),dense and juicy type(H value,-0.33--0.77)and dense and low-juice type(H value,0.86-4.81)by systematic clustering method.The results provided an important basis for the identification,evaluation,development and utilization of the texture characters of jujube.
作者
苏万龙
赵爱玲
王永康
付甲天
任海燕
薛晓芳
石美娟
刘丽
李毅
李登科
SU Wanlong;ZHAO Ailing;WANG Yongkang;FU Jiatian;REN Haiyan;XUE Xiaofang;SHI Meijuan;LIU Li;LI Yi;LI Dengke(Institute of Fruit Trees,Shanxi Agricultural University/Shanxi Key Laboratory of Fruit Germplasm Creation and Utilization,Taiyuan 030031;College of Horticulture,Shanxi Agricultural University,Jinzhong 030800)
出处
《植物遗传资源学报》
CAS
CSCD
北大核心
2024年第11期1830-1840,共11页
Journal of Plant Genetic Resources
基金
山西省基础研究计划(202203021212461)
博士毕业生、博士后研究人员来晋工作奖励专项(SXBYKY2022074)
山西农业大学博士科研启动项目(2022BQ16)
山西省科技重大专项计划(202201140601027-4)
果树种质创制与利用山西省重点实验室开放基金(PILAB2023150503)
国家现代农业产业技术体系(CARS-30-1-07,CARS-30-ZZ-22)
国家科技资源共享服务平台项目(NHGRC2021-NH12-1)。
关键词
枣
果实质地
表型多样性
Ziziphus jujuba
fruit texture
phenotypic diversity
