| 黄瓜种质资源果实性状的主成分分析与综合评价 |
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| 引用本文： | 钟金仙,罗英,曾仁杰,刘亚婷,吴立东.黄瓜种质资源果实性状的主成分分析与综合评价[J].中国农学通报,2017,33(16):46-52. |
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| 作者姓名： | 钟金仙 罗英 曾仁杰 刘亚婷 吴立东 |
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| 作者单位： | 三明市农业科学研究院,三明市农业科学研究院,宁化县河龙乡农业技术推广站,三明市农业科学研究院,三明市农业科学研究院 |
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| 基金项目： | 福建省科技厅星火计划项目“早熟高产黄瓜新品种——明研4 号示范推广”(2014S0025)。 |
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| 摘 要： | 探究黄瓜果实性状间的相关性及主次关系,对黄瓜品种进行综合评价,以期为筛选优良亲本提供参考依据。以49份黄瓜种质资源为材料,对其12个果实性状进行变异分析、相关性分析、主成分分析以及综合评价。结果表明,黄瓜的各果实性状间存在着丰富的变异,变异系数8.98%~38.41%,其中瓜把长的变异系数最大,果实心室数的变异系数最小。相关性分析结果表明,各果实性状间均存在着显著或极显著的相关性。在主成分分析中,提取前4个主成分因子,累积贡献率达到了82.609%。其中第1主成分包含果形指数、果实纵径、果实形状的果实纵径因子,第2主成分包含单果重、果实横径、单株产量的产量因子,第3主成分为果刺颜色因子,第4主成分为果实心室数因子。因此,在黄瓜品种改良过程中,应着重关注第1主成分和第2主成分的选择,其次是第3主成分,第4主成分可不必作为重要选择性状。
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| 关 键 词： | 黄瓜 果实性状 相关性分析 主成分分析 综合评价 |
| 收稿时间： | 2016/12/27 0:00:00 |
| 修稿时间： | 2017/2/16 0:00:00 |
Principal Component Analysis and Comprehensive Evaluation of Fruit Traits of Cucumber Germplasm Resources |
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| Abstract: | The paper aims to explore the correlation and the primary and secondary relations of cucumber fruit traits, and comprehensively evaluate cucumber varieties, thus to provide a reference for screening excellent parents. The variation analysis, correlation analysis, principal component analysis and comprehensive evaluation were carried out on twelve fruits traits of forty-nine cucumber germplasm resources. The results showed that there was abundant variation among the fruits traits of cucumber, the variation coefficient ranged from 8.98% to 38.41%, and the highest was found for melon to grow and the least was found for fruit ventricular number. The correlation analysis showed that there were significant or extremely significant correlations among the fruits traits. In the principal component analysis, the cumulative contribution rate was up to 82.609% of the first 4 principal component factors. The first principal component was fruit longitudinal diameter factor which included fruit shape index, fruit longitudinal diameter and fruit shape, the second was yield factor which included fruit weight, fruit transverse diameter and grain weight per plant, the third was spines color factor, the fourth was ventricle number factor. Therefore, we should pay more attention to the selection of the first principal component and the second principal component in the process of cucumber variety improvement, then was the third principal component, and the fourth principal component could not be used as an important selection trait. |
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| Keywords: | cucumber fruit traits correlation analysis principal component analysis comprehensive evaluation |
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