小麦品质性状的主成分分析

Principal Components Analysis on Major Quality Traits of Winter Wheat

为了评价小麦品质指标对不同类型小麦品质的贡献大小,采用NCⅡ遗传交配设计对9个冬小麦品种产生的F1代的13个淀粉和蛋白质品质性状进行主成分分析,结果表明:对13个品质性状指标按主成分分析可简化为5个主成分因子,其累积贡献率达85.52%,其中第一主成分因子的贡献最大达到了39.29%,第二主成分因子对品质性状贡献次之。利用主成分分析法对13个小麦主要品质性状进行综合评价,认为在品质性状育种改良过程中,第一、二和四主成分适当增大有利于对强筋小麦品质的改良,第三主成分适当增大时有利于弱筋小麦性状选择和品质改良。

Principal component analysis on 13 wheat quality traits of F1 produced from 9 winter wheat varieties by Incomplete diallel cross design was carried out for appraising the contribution of wheat quality index to the qualities of different wheat.The results showed that 5 principal component factors,their cumulating contribution ratio reached to 85.52% ,which could be obtained from 13 quality traits according to principal component analysis.Cumulating contribution ratio of first principal component factors to the wheat quality was the highest,which was 39.29%,followed by the second principal component factors.Appropriate increasing the first,second and fourth principal component factor will be favorable for improving the qualities of strong-gluten winter wheat and appropriate increasing the third principal component factor will be favorable for improving the qualities of weak-gluten winter wheat in winter wheat quality breeding.