大葱品种间主要品质性状比较及相关性分析  

Comparison and Correlation Analysis of Main Quality Characters among Welsh Onion Cultivars

作　　者：杨明凯[1] 魏佑营[1] 武文珺[1] 魏星[1] 田叶飞[1] 常晓轲[1] 

机构地区：[1]山东农业大学园艺科学与工程学院,山东泰安271018

出　　处：《山东农业科学》2012年第9期22-24,共3页Shandong Agricultural Sciences

基　　金：山东省蔬菜良种工程项目(2010lz2006-03)

摘　　要：以16个大葱品种为试验材料,分析了7个品质性状在不同材料间的差异性以及各性状间的遗传相关性。结果表明,这7个性状在不同材料间存在很大差异。遗传相关性分析结果表明,蛋白质含量除与游离氨基酸外与其它性状间的相关性均不显著,可溶性固形物含量除与可溶性蛋白质含量和游离氨基酸含量外的4个性状间相关性均达到极显著水平,香辛油含量与干物质含量和可溶性固形物含量均表现出显著性相关。Seven quality characters of sixteen Welsh onion varieties were compared and their genetic correlation was analyzed. The results showed that there were great differences among different varieties in the seven quality characters. The soluble protein content was not significantly correlated with other characters ex- cept free amino acid content, and the soluble solid content was very significantly correlated with other charac- ters except the contents of soluble protein and free amino acid. The ethereal oil content was very significantly correlated with dry matter weight and soluble solid content.

关 键 词：大葱 品质性状 相关性 

分 类 号：S633.1[农业科学—蔬菜学]