澳洲坚果种质果实品质性状的多样性分析

Diversity analysis of fruit quality characters in macadamia

为给澳洲坚果优质栽培和新品种选育提供理论依据,对28份澳洲坚果种质资源进行了连续2年的观测,并采用变异性分析、相关性分析和主成分分析等分析方法,从物理指标(带皮果单粒鲜质量、带壳果单粒干质量、果壳厚度、单粒果仁干质量、出仁率和一级果仁率)和化学指标(粗脂肪、粗蛋白、可溶性总糖、不饱和脂肪酸含量及8种矿质元素含量)两方面对其果实品质的多样性进行了测定与分析。变异性分析结果表明:澳洲坚果果实品质的性状变异丰富,变异系数在1.43%～27.75%之间;其变异幅度,以锰含量的变异为最大,粗脂肪含量的变异为最小。不同性状间的相关性分析结果表明,一些果实的品质性状之间存在着显著或极显著的相关性。主成分分析结果表明,果实品质性状变异存在多向性。

In order to provide a theoretical basis for cultivation and breeding of macadamia, 28 macadamia germplasm resources were studied for two consecutive years. Diversity of nut quality were determined and analyzed by variance analysis, correlation analysis and principal component analysis. Fruit physical parameters include fresh mass per nut- in-husk, dry mass per nut-in-shell, shell thickness, dry mass per kernel, kernel rate and kemel percentage at the first grade, and chemical parameters include the contents of crude fat, crude protein, soluble sugar, unsaturated fatty acid and eight mineral elements. The results show that diversity of nut quality character in macadamia is abundant, and variation coefficients are from 1.43% to 27.75%. Variation range of Mn content is the highest, and that of crude fat content is the lowest. The results of correlation analysis show that there are significant or extremely significant relationships among some quality characters. The results of principal component analysis show that nut quality characters in macadamia have multi-directional variation.