茄子果实的主要性状、营养品质及其相关性分析  

Main Fruits Traits and Nutritional Quality of Eggplant and their Relativity Analysis

作　　者：詹园凤[1] 党选民[1] 孙威振[2] 张秀明[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/农业部热带作物种质资源利用重点开放实验室,海南儋州571737 [2]海南大学园艺园林学院

出　　处：《长江蔬菜》2010年第12期52-54,共3页Journal of Changjiang Vegetables

基　　金：国家科技基础条件平台项目(No2005DKA21000);中央级公益性科研院所基本科研业务费专项(NoPZS050)

摘　　要：观察了19份茄子种质果实的主要性状,并对果实的可溶性蛋白质、可溶性糖、VC和干物质含量等品质进行分析测定。结果表明,不同种质茄子的果皮色、果肉色、果形、肉质及单果质量等果实主要性状均有差异;茄子种质果实的营养品质也具有明显差异,干物质平均含量为7.96%,变异系数为12.81%;可溶性蛋白质平均含量为4.39mg/g,变异系数为18.22%;VC平均含量为34.8mg/kg,变异系数为25.86%;可溶性糖平均含量为23.20g/kg,变异系数为16.21%。相关分析表明,干物质含量与单果质量和果长呈极显著负相关,VC含量与单果质量和果长呈显著负相关;可溶性蛋白含量与果宽呈显著正相关。Main fruit characters of nineteen eggplant germplasm resources were identified,and soluble protein,soluble sugar,Vitamin C and dry matter content were analyzed.The results showed that different eggplant germplasm resource was different on pericarp color,flesh color,fruit shape,flesh nature,single fruit weight.There was significantly difference on nutrition in eggplant fruit.The average content of dry matter was 7.96%,and variance coefficient was 12.81%;soluble protein 4.39 mg/g,18.22%;Vitamin C 34.8 mg/kg,25.86%;soluble sugar 23.20 g/kg,16.21%.Single fruit weight and fruit length had significantly negative correlation with dry matter content and had negative correlation with the content of Vitamin C.Soluble protein content had postive correlation with fruit width.

关 键 词：茄子 种质资源 果实品质 果实性状 相关性分析 

分 类 号：S641.1[农业科学—蔬菜学]