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Position: Home > Articles > Principle Component Analysis and Cluster Analysis of Spaghetti Squash of the Processing Quality Traits China Cucurbits and Vegetables 2009,22 (5) 20-22

金瓜种质资源加工性状主成分与聚类分析

作  者:
邱源;朱忠南
单  位:
上海市崇明县蔬菜科学技术推广站
关键词:
金瓜;种质资源;加工性状;聚类分析
摘  要:
通过对53份金瓜种质资源加工性状的相关性、主成分和聚类分析,拟为加工型金瓜品种选育提供参考。试验结果表明,金瓜瓜丝色泽与瓜皮色泽具有非常高的相关性,以CM005为代表的第2类6份资源,在瓜丝脆度、色泽、成丝率等方面均表现出较好的加工性状,是加工型金瓜新品种选育的核心资源。
译  名:
Principle Component Analysis and Cluster Analysis of Spaghetti Squash of the Processing Quality Traits
作  者:
QIU Yuan, ZHU Zhong-nan(Chongming Vegetable Extension Station, Chongming;Shanghai, 202150, China)
关键词:
Spaghetti squash;Germplasm resource;Processing character;Cluster analysis
摘  要:
53 spaghettis squash varieties were studies for their processing quality traits using principle component analysis and cluster analysis to improve the effectiveness of selection in breeding.The result showed that flesh color is highly corelated with the color of the shell.6 varieties represented by CM005 in cluster II all have good processing characteristics and should be the core germplasm for spaghettis squash breeding.

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