甘蔗成熟期不同节间与全茎秆锤度的相关性分析

Brix Correlations between Individual Internodes and Whole Stem of Sugarcane in Maturity

通过相关、偏相关及通径分析,研究了甘蔗粤糖93-159成熟期自下而上各茎节间锤度关系以及各茎节锤度与茎秆混合锤度的关系。结果表明:自下而上各节段呈现低-高-低的变化趋势,但变化不明显,蔗茎中上部锤度相对较高。上数第22节到26节的汁液含糖锤度最高,上数第1到第5最低。各节平均值及全株混合锤度总平均值与上数第7～12节锤度值最接近。因此可用上数第7节到第12节任一节锤度值代表全株含糖锤度。上数第5到第8节即X5-8对茎秆混合锤度有最大的正直接效应,上数第1到第4节即X1-4的锤度对茎秆混合锤度有较大的负直接效应。

The sugar content （brix） correlations between individual intemodes and whole stem of sugarcane Yuetang93-159 in maturity were studied through the correlation, partial correlation analysis and path analysis. The result showed as follows： The sugar content （brix degree） in individual internodes from the bottom to the top of the stem was changing trend as low-high-low, brix of the upper part the stem was relatively high. The brix from the 22th to 26th internodes of the stem were the highest, while that from the first to 5th internodes was the lowest. The mean brix of all internodes and the mean brix of the whole stem were very similar to that of the 7th, 8th, 9th, 10th, 11th, and 12th internodes. That is, the brix value of the whole stem of sugarcane could be represented with that of from 7th to 12th each internode. The brix degrees of the individual internodes of from the 5th to 8th （X5-8） internodes had high directly positive effects on that of the whole stem. The brix degree of the from the first to 4th （X1-4） internodes had high directly negative effects on that of the whole stem.