加工番茄果实硬度与相关性状间的分析

Analysis of Firmness and Related Characters of Processing Tomato

通过对性状的选择和鉴定,运用适当的育种方法,选育出果实硬度高的加工番茄新品系。选用本地品种,对影响加工番茄果实硬度的14个指标与硬度进行相关及通径分析。结果表明:果肉硬度和耐压力与果实硬度呈极显著正相关,其相关系数分别为0.767和0.545;果肉厚度和维生素C含量与果实硬度间呈极显著负相关,其相关系数分别为-0.406和-0.938;可溶性固形物与果实硬度间呈显著负相关,其相关系数为-0.807;其他性状与果实硬度间均不存在显著性。

In order to select new processing tomato variety of higher fruit firmness through selection and identification of the firmness related traits by proper breeding methods.The correlation and path analysis of fruit firmness and related characters were studied with the native and introduced cultivars.The results showed that there was significantly positive correlation between the flesh firmness,pressure resistance and fruit firmness,their relevant coefficient were 0.767 and 0.545 respectively;and a significantly negative correlation between thickness of flesh,vitamin C content and fruit firmness,their relevant coefficient were-0.406 and-0.938 respectively;and a negatively correlation between soluble solids content and fruit firmness,the relevant coefficient was-0.807.There was no significant difference between other traits and fruit firmness.