[Objective] The aim was to enhance specificity and efficiency of quality breeding of millet. [Method] Difference analysis, correlation analysis, principal compo- nent analysis, and path analysis were conducted on nutr...[Objective] The aim was to enhance specificity and efficiency of quality breeding of millet. [Method] Difference analysis, correlation analysis, principal compo- nent analysis, and path analysis were conducted on nutritional quality characters of 29 millet varieties. [Result] Variance coefficients of nutritional quality characters among different varieties were in descending order of crude protein 〉 crude fiber 〉 fat 〉 water 〉 total carbohydrate. The results of correlation analysis suggested that crude protein exhibited extremely significant negative correlation with total carbohydrate （correlation coefficient of -0.822 4） and significantly negative correlation with fat （correlation coefficient of -0.380 7）; the rest characters showed no significant correla- tion. In addition, according to PCA and path analysis, four characters, including crude protein, fat, total carbohydrate and crude fiber, determined 97.35% of variance of nutritional quality and could be taken as references for selection of breeding ma- terials, with a determination coefficient of 1.000 0. Fat and carbohydrate were typical nutritional quality characters of breeding materials, which should be selected in low generation. However, crude protein and crude fiber should be selected for millet in high generation. [Conclusion] The research provides references for breeding of new millet varieties with high nutritional quality.展开更多
[Objective] This study was conducted to develop some new iron yam （Dioscorea opposita） varieties with excellent cooking, eating and nutritional qualities. [Method] The fresh weight per plant, drying rate, dry weight...[Objective] This study was conducted to develop some new iron yam （Dioscorea opposita） varieties with excellent cooking, eating and nutritional qualities. [Method] The fresh weight per plant, drying rate, dry weight per plant, yield, allan- toin content, water soluble extract content and disease resistance of seven new iron yam cultivars （No.1, No.2, No.4, No.6, No.8, No.9 and No.10） obtained through spaceflight mutation breeding were measured and compared with control （No.11）. Then, the nutrition quality of two elite cultivars No. 6 and No.10 was determined by comparing with the control. [Result] The eight iron yam cultivars ranked in descend- ing order of their fresh weight per plant as follows： No.6（0.255 kg）〉No.10（0.254 kg）〉 No.4（0.242 kg）〉No.9（0.237 kg）〉No.1（0.233 kg）〉No.11（0.206 kg）〉No.2（0.191 kg）〉No.8 （0.157 kg）. There was no significant difference in fresh weight per plant between No.6 and No.10, but extremely significant difference between No.6 and the control, No.10 and the control. The eight iron yam cultivars ranked in descending order of their drying rate as follows： No.2 （32.641%）〉No.10 （32.230%）〉No.9 （28.223%）〉No.6 （25.174%）〉No.8（25.122%）〉No.11 （25.043%）〉No.1 （24.291%）〉No.4（20.234%）. The dry- ing rate of both No.6 and No.10 was higher than that of the control. The eight iron yam cultivars ranked in descending order of their dry weight per plant as follows： No.10（0.082 kg）〉No.9（0.067 kg）〉No.6（0.064 kg）〉No.2（0.062 kg）〉No.1（0.056 kg）〉No.11 （0.052 kg）〉No.4 （0.049 kg）〉No.8 （0.039 kg）. The dry weight per plant of both No.6 and No.10 is higher than that of the control. The eight iron yam cultivars ranked in descending order of their allantoin content as follows No.6 （0.484%）〉No.4 （0.467%）〉 No.10 （0.399%）〉No.ll （0.386%）〉No.9 （0.378%）〉No.8 （0.350%）〉No.2 （0.342）〉No.1 （0.325%）. The allantoin content of No.6 was significantly higher than that of No.10 and the control. There was significant difference in allantoin content between No.6 and No.10, but no significant difference between No 10 and the control. The eight iron yam cultivars ranked in descending order of their extract content as follows No. 6（20.49%）〉No.2（16.01%）〉No.4（15.54%） 〉No. 10（15.35%）〉No. 1 （14.48%）〉No. 11 （14.10%） 〉No.9（13.88%）〉No.8（11.87%）. The extract content of No.6 exhibited extremely sig- nificant difference with that of No.10 and the control, and the extract content of No. 10 was also significantly different from that of the control. The taste of No.10 was dry, soft, floury, sweet and fragrant, better than that of the other seven cultivars. No.6 had the strongest resistance to Gloeosporium pestis and Cylindrosporium dioscoreae. No.10 had a middle resistance to G. pestis and a strong resistance to C. dioscoreae. No.6 and No.10 had higher contents of starch, reducing sugar, pro- tein and ash, lower water content and better nutrition quality than the control. [Conclusion] No.10 can be popularized as a new variety of edible iron yam, and No.6 as a new variety of medicinal iron yam.展开更多
基金Supported by Special Funds of Modern Agricultural Industry Technology System(nycytx-13)~~
文摘[Objective] The aim was to enhance specificity and efficiency of quality breeding of millet. [Method] Difference analysis, correlation analysis, principal compo- nent analysis, and path analysis were conducted on nutritional quality characters of 29 millet varieties. [Result] Variance coefficients of nutritional quality characters among different varieties were in descending order of crude protein 〉 crude fiber 〉 fat 〉 water 〉 total carbohydrate. The results of correlation analysis suggested that crude protein exhibited extremely significant negative correlation with total carbohydrate （correlation coefficient of -0.822 4） and significantly negative correlation with fat （correlation coefficient of -0.380 7）; the rest characters showed no significant correla- tion. In addition, according to PCA and path analysis, four characters, including crude protein, fat, total carbohydrate and crude fiber, determined 97.35% of variance of nutritional quality and could be taken as references for selection of breeding ma- terials, with a determination coefficient of 1.000 0. Fat and carbohydrate were typical nutritional quality characters of breeding materials, which should be selected in low generation. However, crude protein and crude fiber should be selected for millet in high generation. [Conclusion] The research provides references for breeding of new millet varieties with high nutritional quality.
基金Supported by Special Fund for Public Health from State Administration of Traditional Chinese Medicine(Financial Institution[2011]76)Special Fund for Scientific Research of Traditional Chinese Medicine Industry(201207002)+1 种基金Henan Social Sciences Planning Project(2013BJJ084)Henan Industry-University-Research Institute Cooperation Project(142107000078)
文摘[Objective] This study was conducted to develop some new iron yam （Dioscorea opposita） varieties with excellent cooking, eating and nutritional qualities. [Method] The fresh weight per plant, drying rate, dry weight per plant, yield, allan- toin content, water soluble extract content and disease resistance of seven new iron yam cultivars （No.1, No.2, No.4, No.6, No.8, No.9 and No.10） obtained through spaceflight mutation breeding were measured and compared with control （No.11）. Then, the nutrition quality of two elite cultivars No. 6 and No.10 was determined by comparing with the control. [Result] The eight iron yam cultivars ranked in descend- ing order of their fresh weight per plant as follows： No.6（0.255 kg）〉No.10（0.254 kg）〉 No.4（0.242 kg）〉No.9（0.237 kg）〉No.1（0.233 kg）〉No.11（0.206 kg）〉No.2（0.191 kg）〉No.8 （0.157 kg）. There was no significant difference in fresh weight per plant between No.6 and No.10, but extremely significant difference between No.6 and the control, No.10 and the control. The eight iron yam cultivars ranked in descending order of their drying rate as follows： No.2 （32.641%）〉No.10 （32.230%）〉No.9 （28.223%）〉No.6 （25.174%）〉No.8（25.122%）〉No.11 （25.043%）〉No.1 （24.291%）〉No.4（20.234%）. The dry- ing rate of both No.6 and No.10 was higher than that of the control. The eight iron yam cultivars ranked in descending order of their dry weight per plant as follows： No.10（0.082 kg）〉No.9（0.067 kg）〉No.6（0.064 kg）〉No.2（0.062 kg）〉No.1（0.056 kg）〉No.11 （0.052 kg）〉No.4 （0.049 kg）〉No.8 （0.039 kg）. The dry weight per plant of both No.6 and No.10 is higher than that of the control. The eight iron yam cultivars ranked in descending order of their allantoin content as follows No.6 （0.484%）〉No.4 （0.467%）〉 No.10 （0.399%）〉No.ll （0.386%）〉No.9 （0.378%）〉No.8 （0.350%）〉No.2 （0.342）〉No.1 （0.325%）. The allantoin content of No.6 was significantly higher than that of No.10 and the control. There was significant difference in allantoin content between No.6 and No.10, but no significant difference between No 10 and the control. The eight iron yam cultivars ranked in descending order of their extract content as follows No. 6（20.49%）〉No.2（16.01%）〉No.4（15.54%） 〉No. 10（15.35%）〉No. 1 （14.48%）〉No. 11 （14.10%） 〉No.9（13.88%）〉No.8（11.87%）. The extract content of No.6 exhibited extremely sig- nificant difference with that of No.10 and the control, and the extract content of No. 10 was also significantly different from that of the control. The taste of No.10 was dry, soft, floury, sweet and fragrant, better than that of the other seven cultivars. No.6 had the strongest resistance to Gloeosporium pestis and Cylindrosporium dioscoreae. No.10 had a middle resistance to G. pestis and a strong resistance to C. dioscoreae. No.6 and No.10 had higher contents of starch, reducing sugar, pro- tein and ash, lower water content and better nutrition quality than the control. [Conclusion] No.10 can be popularized as a new variety of edible iron yam, and No.6 as a new variety of medicinal iron yam.
