豌豆种质资源主要品质性状的分析与评价

Analysis and Evaluation of Main Quality Characters of Pea Germplasm Resources

为给豌豆种质资源的创新利用提供理论依据,本试验以50份豌豆种质资源为材料,利用变异系数、多样性指数对其4个品质性状(粗蛋白、粗脂肪、总淀粉、水分含量)进行多样性分析,通过相关性、主成分、聚类分析以及逐步回归分析对其品质性状进行综合评价和评价指标的筛选。结果表明:4个品质性状的变异系数范围为3.47%~24.08%,水分含量较稳定,粗脂肪含量变异丰富;多样性指数变化范围为0.9798~1.0036,粗脂肪含量的多样性指数最大。粗蛋白含量集中分布于21.01%~23.00%,粗脂肪含量集中分布于0.71%~0.90%,总淀粉含量主要分布于45.01%~50.00%,水分含量主要分布于14.31%~14.70%。聚类分析将50份豌豆种质资源分为4类,其中第Ⅰ类综合性状最好,可作为豌豆育种的优质亲本。粗蛋白含量与总淀粉含量、粗脂肪含量与水分含量均呈极显著负相关。主成分分析可知,前3个主成分的累计贡献率为89.680%,第1主成分可视为粗脂肪因子,第2主成分可视为粗蛋白因子,第3主成分可视为总淀粉因子。综合评价F值,50份豌豆种质资源中得分最高的是G0001601(1.2219),综合表现最差的是G0002121(-2.2174)。通过逐步回归分析方法构建起最优回归方程,并分析得出粗蛋白、粗脂肪、总淀粉、水分含量4个性状均可作为豌豆种质品质综合评价的主要指标。

In order to provide theoretical bases for innovative utilization of pea germplasm resources,the experiment was conducted with 50 pea germplasms as materials.The diversity of their four quality traits(crude protein,crude fat,total starch,water content) were analyzed through coefficient of variation and diversity index,and they were comprehensively evaluated and the evaluation indicators were screened through correlation analysis,principal component analysis,cluster analysis and stepwise regression analysis.The results showed that the variation coefficients of the four quality traits ranged from 3.47% to 24.08%,the water content was relatively stable,and the crude fat content varied widely.The diversity index ranged from 0.9798 to 1.0036,and the diversity index of crude fat content was the largest.The crude protein content was 21.01%~23.00%,the crude fat content was 0.71%~0.90%,the total starch content was 45.01%~50.00%,and the water content was 14.31%~14.70%.By cluster analysis,the 50 pea germplasm resources were divided into four categories;the ones in categoryⅠhad the best comprehensive traits,and could be used as high-quality parents for pea breeding.The content of crude protein was significantly negatively correlated with the content of total starch,and also the content of crude fat with the content of water.The principal component analysis showed that the cumulative contribution rate of the first three principal components was 89.680%.The first principal component could be regarded as crude fat factor,the second one could be regarded as crude protein factor,and the third one could be regarded as total starch factor.In the comprehensive evaluation with F value,the pea germplasm with the highest score was g0001601(1.2219),and the comprehensive performance of g0002121(-2.2174) was the worst.Through the stepwise regression analysis,the optimal regression equation was constructed,and the four traits of crude protein,crude fat,total starch and water content could be used as the main indicators for comprehensively evaluating the pea germplasm quality.