冀麦5418诱变3代的变异分析及主成分分析

Variation mutation analysis and principal component analysis of Jimai 5418 third-generation

对冀麦5418诱变3代的农艺性状和品质性状进行简单相关分析、变异分析、主成分分析.结果表明:在农艺性状中,变异系数为退化小穗数>穗长>株高>小穗数;在加工性状中,变异系数为直链淀粉含量>形成时间>稳定时间>沉降值>硬度系数>出粉率>吸水率>容重;在营养性状中,湿面筋含量>干基蛋白质.数据分析结果表明:小麦农艺性状、品质性状、产量性状和加工性状之间存在广泛的相关性,且各个性状之间存在许多显著差异.变异分析表明:M3代发生了广泛的变异,小穗数和吸水率等变异率较大.相关分析结果表明:行质量-千粒质量、小穗数-株高、硬度指数-出粉率之间显著正相关;容重-直链淀粉含量、稳定时间-形成时间、稳定时间-沉降值等之间存在17对极显著正相关关系;出粉率-湿面筋含量、直链淀粉含量-湿面筋含量、吸水率-容重等存在10对极显著负相关关系.主成分分析结果表明:根据累计贡献率≥85%的标准,有6个主成分入选,其累计贡献率为90.018%,已包含了大部分信息.

The third generation agronomic and quality traits of Jimai 5418 was analyzed by simple correlation analysis,mutation analysis and principal component analysis.The results showed that：in the agronomic traits,coefficient of variation of degradation spikelets 〉 ear length 〉 height 〉 spikelets.In processing traits,the coefficient of variation of amylose content 〉 forming time 〉 Settling time 〉 sedimentation value 〉 hardness coefficient 〉 flour rate 〉 water absorption 〉 density.ln nutritional traits,wet gluten content 〉 dry basis protein.The aata analysis showed that wheat agronomic traits between quality,yield and processing traits there were significant differences in the correlation between extensive and each trait.M3 variation analysis showed wide variation on behalf of the occurrence of small spikes and water absorption rate was high variability.The correlation analysis showed that the row weight-a significant positive correlation between the flour yield-grain weight,small spikes-height,stiffness index.Bulk Density-amylose content, stability time-time,stability time-between the settlement value of seventeen significant positive correlation;extraction rate-wet gluten content,amylose content-wet gluten content,water absorption-the presence of ten pairs of bulk density was significantly negatively correlated.According to the cumulative contribution rate more than 85% of the standard, there were six main components selected,the cumulative contribution rate of 90.018%,already contains most of the information.