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Chinese Agricultural Science Bulletin ›› 2020, Vol. 36 ›› Issue (3): 16-22.doi: 10.11924/j.issn.1000-6850.casb20190700380

Special Issue: 资源与环境 小麦

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30 Worldwide Wheat Germplasm Resources: Analysis and Evaluation of Main Agronomic Traits

Ni Yongjing1, Jiang Xiaojun1, Lu Zuquan2, Zhu Peipei1, Hu Xin1, Han Tongjin1()   

  1. 1Shangqiu Academy of Agricultural and Forestry Sciences, Shangqiu Henan 476000
    2Guangshan county agricultural service center, Guangshan Henan 465450
  • Received:2019-07-03 Revised:2019-07-26 Online:2020-01-25 Published:2020-01-22
  • Contact: Han Tongjin E-mail:281334555@qq.com

Abstract:

In order to provide more suitable parental materials for wheat breeding and select germplasm resources with excellent agronomic traits, 13 major agronomic traits of 30 worldwide wheat germplasm resources were used as indexes, principal components analysis and cluster analysis was conducted for 30 worldwide wheat germplasm resources. The results showed that the information content of the top 5 principal components of agronomic traits accounted for 85.077%, among which the first principal component was the yield factor and the contribution rate was 39.947%. When the Euclidean square distance was 5.00, tested varieties could be divided into three groups. In groupⅠ, there were 18 materials, belonging to the mid-low height with mid-high yielding type varieties. In group Ⅱ, there were 6 materials, belonging to the mid-low height with high-yielding varieties. The yield and yield factors were the best performance, which were excellent comprehensive agronomic traits of breeding varieties. In group Ⅲ, there were 6 materials, which were imported or weak spring material, belonging to the high height with mid-low yielding type. The results show that the foreign materials are not adaptable to the environment, which need to be improved and utilized in order to meet the needs of local breeding.

Key words: breeding, germplasm resources, agronomic traits, principal components analysis, cluster analysis, evaluation

CLC Number: