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中国农学通报

中国农学通报 ›› 2013, Vol. 29 ›› Issue (21): 66-71.doi: 10.11924/j.issn.1000-6850.2012-2957

所属专题： 马铃薯

• 农学 农业基础科学 • 上一篇    下一篇

北方区试中甘薯农艺和品质性状的相关性及主成分分析

汪宝卿 王鲁豫 解备涛 董顺旭 张立明   

  • 收稿日期:2012-08-29 修回日期:2012-09-19 出版日期:2013-07-25 发布日期:2013-07-25
  • 基金资助:
    国家甘薯产业技术体系项目

Correlation and Principal Component Analysis Between Agronomic Traits and Quality Traits of Sweet potato (Ipomoea batatas L.) in Regional Trails of North China

  • Received:2012-08-29 Revised:2012-09-19 Online:2013-07-25 Published:2013-07-25

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摘要： 为了了解影响甘薯产量和品质各性状间的相关性及主次关系，应用多元统计方法，分析了北方区试中农艺和品质性状的相关性及主成分关系。结果表明：在对农艺性状与产量的相关性分析中，干率和淀粉率均与淀粉产量呈显著正相关，茎粗和大中薯率与薯干产量均呈显著正相关，大中薯率与鲜薯产量呈显著正相关；主成分分析表明，对淀粉产量和薯干产量贡献最高的主成分中的性状为大中薯率、茎粗和黑斑病抗病指数，贡献率分别为29.67%和30.13%；而对鲜薯产量影响最大的主成分中的性状为大中薯率和根腐病病情指数，贡献率为30.71%。通过对品质性状间的相关性分析表明，淀粉含量与还原糖含量、可溶性糖含量、甜度之间呈极显著负相关关系，粗蛋白含量与可溶性糖和还原糖之间存在弱负相关关系。而品质性状间的主成分分析表明，对甘薯品质贡献最大的主成分中的性状为还原糖、可溶性糖和蒸煮后的甜度，贡献率为59.12%；第二主成分为粗蛋白含量和蒸煮后粘度性状，贡献率为23.75%。总之，农艺性状对影响不同产量目标形成的侧重点不同，甜、糯性状是影响甘薯品质的主要性状。

关键词: 可行性, 可行性

Abstract: In order to understand correlation and relations of primary and secondary on characters which influencing yield and quality of sweet potato, multiple statistic methods were used to analyze relationship of correlation and principal component analysis on agronomic traits and quality traits in regional trails of North China. Results showed that starch yield was significant positive related with percentage of dry matter and percentage of starch, dry matter yield was also the same relationship with diameter of stem and percentage of big and middle tuberous roots, but fresh yield only was significant positive related with percentage of big and middle tuberous roots. By principal component analysis, we found that percentage of big and middle tuberous roots, diameter of stem and resistance index of black pot consisted of the highest contribution principal component for starch yield and dry matter yield, and the rate of contribution of first principal component are respectively 29.67% and 30.13%. But percentage of big and middle tuberous roots and disease index of root pot was the biggest effect principal component for fresh yield, and the rate of contribution of first principal component is 30.71%. And extremely negative correlation relationship was indicated between starch content and reducing sugar content, soluble sugar content, sweetness. But crude protein content was weak negative related with reducing sugar and soluble sugar content. Principal component of quality traits showed that reducing sugar content, soluble sugar content and sweetness after stewing mainly contribute to quality of sweet potato, and the rate of contribution of first principal component is 59.12%. The second principal component includes crude protein content and viscosity after stewing, and the rate of contribution of first principal component is 23.75%. It was concluded that different emphasis of agronomic traits affects the formation of different yield goal, sweetness and waxy are mainly traits which influencing quality traits of sweet potato.