小麦品质性状的主成分分析  

Principal Components Analysis on Major Quality Traits of Winter Wheat

作　　者：薛香[1] 郜庆炉[1] 杨忠强[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《中国农学通报》2011年第7期38-41,共4页Chinese Agricultural Science Bulletin

基　　金：河南省高校创新人才培养工程(豫教高[2005]126号)

摘　　要：为了评价小麦品质指标对不同类型小麦品质的贡献大小,采用NCⅡ遗传交配设计对9个冬小麦品种产生的F1代的13个淀粉和蛋白质品质性状进行主成分分析,结果表明:对13个品质性状指标按主成分分析可简化为5个主成分因子,其累积贡献率达85.52%,其中第一主成分因子的贡献最大达到了39.29%,第二主成分因子对品质性状贡献次之。利用主成分分析法对13个小麦主要品质性状进行综合评价,认为在品质性状育种改良过程中,第一、二和四主成分适当增大有利于对强筋小麦品质的改良,第三主成分适当增大时有利于弱筋小麦性状选择和品质改良。Principal component analysis on 13 wheat quality traits of F1 produced from 9 winter wheat varieties by Incomplete diallel cross design was carried out for appraising the contribution of wheat quality index to the qualities of different wheat.The results showed that 5 principal component factors,their cumulating contribution ratio reached to 85.52% ,which could be obtained from 13 quality traits according to principal component analysis.Cumulating contribution ratio of first principal component factors to the wheat quality was the highest,which was 39.29%,followed by the second principal component factors.Appropriate increasing the first,second and fourth principal component factor will be favorable for improving the qualities of strong-gluten winter wheat and appropriate increasing the third principal component factor will be favorable for improving the qualities of weak-gluten winter wheat in winter wheat quality breeding.

关 键 词：小麦 品质性状 主成分分析 

分 类 号：S331[农业科学—作物遗传育种]