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中国农学通报 ›› 2024, Vol. 40 ›› Issue (7): 78-85.doi: 10.11924/j.issn.1000-6850.casb2023-0251

• 资源·环境·生态·土壤·气象 • 上一篇    下一篇

广西大蒜地方品种农艺性状与品质性状评价

陈琴1(), 张力1, 李洋1, 郭元元1, 宋焕忠1, 康德贤1, 黄皓2, 唐娟3, 周生茂2, 文俊丽1, 车江旅3, 陈振东1()   

  1. 1 广西农业科学院花卉研究所,南宁 530007
    2 广西农业科学院蔬菜研究所,南宁 530007
    3 广西农业科学院,南宁 530007
  • 收稿日期:2023-03-23 修回日期:2023-09-13 出版日期:2024-02-27 发布日期:2024-02-27
  • 通讯作者:
    陈振东,男,1978年出生,广西南宁人,研究员,博士,研究方向:蔬菜遗传育种与栽培。通信地址:530007 广西壮族自治区南宁市西乡塘区大学东路174号 广西农业科学院蔬菜研究所,Tel:0771-3278808,E-mail:
  • 作者简介:

    陈琴,女,1989年出生,广西南宁人,助理研究员,硕士,研究方向:蔬菜遗传育种与栽培。通信地址:530007 广西壮族自治区南宁市西乡塘区大学东路174号 广西农业科学院蔬菜研究所,Tel:0771-3278808,E-mail:

  • 基金资助:
    广西农业科技创新联盟专项“科技先锋队‘强农富民’‘六个一’专项行动”(桂农科盟202305); 广西农业科学院科技发展基金“葱属植物挥发性物质分析鉴定及特征香气指纹图谱的构建”(桂农科2022JM05); 广西农业科学院科技发展基金“大蒜种质资源鉴定评价与品质分析”(桂农科2021JM91); 广西农业科学院基本科研业务专项“广西葱属蔬菜资源收集评价与创新”(桂农科2023YM97)

Evaluation of Agronomic and Quality Traits of Guangxi Garlic Landraces

CHEN Qin1(), ZHANG Li1, LI Yang1, GUO Yuanyuan1, SONG Huanzhong1, KANG Dexian1, HUANG Hao2, TANG Juan3, ZHOU Shengmao2, WEN Junli1, CHE Jianglv3, CHEN Zhendong1()   

  1. 1 Flower Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007
    2 Vegetable Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007
    3 Guangxi Academy of Agricultural Sciences, Nanning 530007
  • Received:2023-03-23 Revised:2023-09-13 Published-:2024-02-27 Online:2024-02-27

摘要:

为综合评价广西地方大蒜品种,筛选广西优质大蒜品种,以15份广西地方大蒜品种为材料,开展田间品比、品质鉴定和大蒜素含量测定,同时对大蒜品种的农艺性状、品质性状、大蒜素含量等指标采用主成分分析和相关性分析等方法进行综合评价。供测15份大蒜品种的13个农艺性状中鳞芽数和单头鳞茎重变异较为丰富。品质分析结果显示,15份大蒜品种干物率为17.43%~29.77%,可溶性蛋白含量为3.88~6.81 g/100 g,可溶性糖含量为5.18%~21.77%,氨基酸含量为2.84~4.54 g/100 g,其中必需氨基酸含量为0.80~1.14 g/100 g;采用气相色谱分析各品种大蒜素含量为1.60~7.62 g/kg。主成分分析提取出5个主要因子,累计贡献率达到84.853%;相关性分析表明,大蒜素含量与株高、叶片长度等呈极显著负相关,与可溶性蛋白含量、氨基酸含量等呈极显著正相关。经比较分析,不同大蒜品种营养成分和功能成分存在较大差异,‘仁东香蒜’和‘三月蒜’分别在营养品质和大蒜素含量上优势明显。研究结果可为广西大蒜品种筛选和深加工开发利用提供理论依据。

关键词: 大蒜, 品质, 大蒜素, 主成分分析, 相关性分析

Abstract:

This project aims to comprehensively evaluate the local garlic varieties in Guangxi. This experiment used 15 local garlic varieties in Guangxi as materials to carry out the field product comparison, quality identification and allicin content determination. At the same time, the agronomic traits, quality characters and allicin content of garlic varieties were comprehensively evaluated by principal component analysis and correlation analysis. 13 agronomic traits of 15 garlic varieties tested had rich variation in bulb number and single bulb weight. The dry matter rate, content of soluble protein and soluble sugar was 17.43%-29.77%, 3.88-6.81 g/100 g and 5.18%-21.77%, respectively. The content of amino acid in 15 varieties was 2.84-4.54 g/100 g, in which the content of essential amino acids was 0.80-1.14 g/100 g. The content of allicin in each variety was 1.60-7.62 g/kg detected by gas chromatography. Five main factors were extracted by principal component analysis, and the cumulative contribution rate reached 84.853%. The correlation analysis showed that allicin content was significantly negatively correlated with plant height and leaf length, and significantly positively correlated with soluble protein content and amino acid content. Through comparative analysis, there were great differences in nutritional and functional components among different garlic varieties. ‘Rendong Xiangsuan’ and ‘Sanyuesuan’ had obvious advantages in nutritional quality and allicin content respectively. The results can provide a theoretical basis for the selection of garlic varieties and their further processing and utilization in Guangxi.

Key words: garlic, quality, allicin, principal component analysis, correlation analysis