辣椒苗期耐热耐湿鉴定方法的研究  

IDENTIFICATION OF HOT PEPPER(Capsicum annuum L.) SEEDLING FOR HIGH TEMPERATURE AND AIR HUMIDITY RESISTANCE

作　　者：徐小万[1,2] 雷建军[2] 罗少波 曹必好[2] 陈国菊[2] 李颖 王恒明 

机构地区：[1]广东农科院蔬菜研究所,广东广州510640 [2]华南农业大学园艺学院,广东广州510642

出　　处：《核农学报》2009年第5期884-890,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家863计划(2008AH10Z150-53);国家支撑计划(2006BAD01A7-04-09);广州市攻关项目(2005Z2-E0071);广东省攻关项目(2006B20201028);现代农业产业技术体系建设专项资金

摘　　要：以辣椒各生理指标的耐逆系数为衡量辣椒单项耐逆能力大小的指标,用聚类分析法、主成分分析法、隶属函数法对辣椒不同品种(系)耐热耐湿性予以综合评价。综合评价的结果,将10个供试品种(系)按耐热耐湿由强到弱划分为4级:高度耐热耐湿(I)、中度耐热耐湿(G、J、W、H)、不耐热耐湿(C、E、F、K)和极不耐热耐湿(D)。几种关于辣椒品种(系)耐热耐湿综合评价的方法具有较好的一致性,同时利用耐热耐湿性的综合评价值与单项指标间建立的最优回归方程可以预测其他辣椒品种(系)耐热耐湿性大小。The high temperature and air humidity resistance coefficient of single character were used to value the single capability of high temperature and air humidity resistance of hot peper（Capsicum annuum L.）, and the methods of cluster analysis, principal component analysis and subordinate function were used in comprehensive evaluation for high temperature and air humidity resistance of hot pepper varieties at the seedling stage. On the basis of correlation analysis between the high temperature and air humidity resistance obtained from the above components in varieties, the 10 tested varieties could be divided into four classes of tolerance：most tolerant variety was I, followed by G, J, W, H. Less tolerant were C, E, F, K. The rest variety was not tolerant at all. The results showed that the above comprehensive evaluation methods for high temperature and air humidity resistance of hot pepper varieties at the seedling stage were well coincident. At the same time, the evaluation of high temperature and air humidity resistance could be forecasted by using the best regressive function that was founded by the comprehensive value of high temperature and air humidity resistance and the value of single index.

关 键 词：辣椒 苗期 耐热耐湿 鉴定 

分 类 号：S641.3[农业科学—蔬菜学] S566.304[农业科学—园艺学]