高粱主要品质性状的基因型与环境及互作效应分析

Genotype, Environment and Their Interactive Effects on Main Quality Traits of Sorghum

选取10个高梁品种分别播种于山西榆次、辽宁沈阳、甘肃平凉、贵州贵阳和湖南长沙5个地区,淀粉、蛋白质、单宁和脂肪4项品质分析结果表明,不同品种、不同地点间4个品质性状均表现出较大的不同。不同区域试验结果表明,在各试点籽粒淀粉含量变异系数均为最小,平均值为2.59%,单宁最大,变异系数平均值为21.57%,蛋白质和脂肪的变异系数分别为11.13%和18.63%,远远高于淀粉和低于单宁,说明不同品种淀粉含量变化相对较小,而单宁含量则有很大的变异,有较大的选择余地和改进潜力。分析影响品质性状的主次因素,结果表明,淀粉含量以基因型×环境效应为主,基因效应也较大。单宁含量以基因效应为主要因素,蛋白质含量以基因型×环境互作效应为主,脂肪含量的环境、基因型、基因型×环境效应三者所占总平方和的百分比比较接近,几乎是基因型、环境和互作效应平均作用的结果。在今后品种引进和选育方面应考虑这些性状的基因型、环境和互作效应,以提高品种选育效果和生产水平。

Ten sorghum varieties were planted in Shanxi, Liaoning, Gansu, Guizhou and Hunan. Starch, protein, tannin and fat were tested and analyzed. The results showed that there were significant differences of the four quality traits among sorghum varieties and planting sites. Different regional test results indicated that the starch content variation was the smallest with an average of 2.59%; tannin was the largest of variation averaged 21.57%, protein and fat variation were 11.13% and 18.63%, and it was higher than the starch and lower than tannins. It indicated change of starch content in different species is relatively small, while the tannin content was a great variation. There is a large choice and greater improvement potential. Analysis of the primary and secondary factors affecting the quality traits, results showed that the starch content was that interactive effects of genotype and environment were the main effects, but genotype was also great. Tannin content was that genotype was the main factors, protein content was that interactive effects of genotype and environment were the main effects, fat content was the average results of the environment, genotype, genotype x environment, because their squares percentage is closer. In the future, the introduction and breeding of species should consider these traits genotype, environment and interaction effects to enhance selection effects and production levels of the variety.