| 基于AMMI模型评价烤烟品种品质性状的稳定性 |
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| 引用本文： | 马文广,许自成,李永平,王晓云,王颖宽.基于AMMI模型评价烤烟品种品质性状的稳定性[J].云南农业大学学报,2003,18(1):81-85. |
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| 作者姓名： | 马文广 许自成 李永平 王晓云 王颖宽 |
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| 作者单位： | 云南省烟草科学研究院农业研究所，河南农业大学烟草系，云南省烟草科学研究院农业研究所，云南省烟草科学研究院农业研究所，云南省烟草科学研究院农业研究所 云南玉溪653100，河南郑州450002，云南玉溪653100，云南玉溪653100，云南玉溪653100 |
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| 基金项目： | 云南省科技攻关重点项目(96A01) |
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| 摘 要： | 采用AMMI模型评价了烤烟品种（系）还原糖、总糖、烟碱、总氮、蛋白质和施木克值等6种内在化学成分的稳定性,并对各品种的稳定性大小进行了排序。结果表明:（1）不同品种化学成分的平均值一般均在适宜的范围内,但因基因型和环境不同而存在较大的变异。总糖和还原糖含量的差值偏大,二者相差一般在5%以上,缩小两糖差值,控制烟碱含量是吃味品质改良的一项重要任务。（2）不同品种间的化学成分均存在着极显著的环境效应;除总氮和蛋白质外,其余化学成分也存在着显著的基因型效应;还原糖和施木克值还存在着显著的基因型×环境互作效应。还原糖含量稳定性较好的品种（系）有Coker371,K326和9502-25-3,施木克值稳定性较好的品种（系）有VA427,9502-25-3和K326,对照K326的化学成分稳定性较理想。
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| 关 键 词： | 烤烟 品质性状 稳定性分析 AMMI模型 |
| 文章编号： | 1004-390X(2003)01-0081-05 |
| 收稿时间： | 2002-7-12 |
Evaluation on Stability of Flue-cured Tobacco Varieties' Quality Traits Based on AMMI Model |
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| MA Wen-guang,XU Zi-cheng,LI Yong-ping,WANG Xiao-yun,WANG Ying-kuan.Evaluation on Stability of Flue-cured Tobacco Varieties'''' Quality Traits Based on AMMI Model[J].Journal of Yunnan Agricultural University,2003,18(1):81-85. |
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| Authors: | MA Wen-guang XU Zi-cheng LI Yong-ping WANG Xiao-yun WANG Ying-kuan |
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| Institution: | (1.Institute of Tobacco Agricultural Research, Yunnan Academy of Tobacco Science, Yuxi 653100, China; 2.Department of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China) |
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| Abstract: | AMMI model was used to evaluate the stability of 6 chemical components (including reducing sugar, total sugar, nicotine, total nitrogen, protein and shmuck value) of flue-cured tobacco varieties (lines) and the results were arranged in order of high to low. The results indicated:(1) the average values of the chemical components for different varieties were within the suitable range, but the significant variations caused by different genotypes and environmental factors were observed. Also the difference value between total sugar and reducing sugar was partially bigger and over 5%. Thus reducing the difference value and controlling the nicotine content was on important task to improve the taste equality. (2) The enviroment posed significant effects on the chemical components among the tested varieties, while the genotype also demonstrated the similar effects on these chemical components except total N and protein, furthernore, the interacted effects between the genotype and environment were observed on the reducing sugar and shmuck value. The varieties (lines) with better stable reducing sugar incluce coker 371, K326 and 9502-25-3, the varieties (lines) with better stable shmuck value include VA427, 9502-25-3 and K326. The Control K326 possesses the ideal stablity on chemical components. |
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| Keywords: | flue-cured tobacco quality traits stability analysis AMMI model |
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