甜玉米籽粒物性的基因型差异  

Genotypic difference in textural properties of sweet corn grain

作　　者：赵福成[1,2] 景立权[1] 闫发宝[1] 陆大雷[1] 陆卫平[1] 

机构地区：[1]扬州大学、江苏省作物遗传生理重点实验室,江苏扬州225009 [2]浙江省东阳玉米研究所,浙江东阳322100

出　　处：《江苏农业学报》2013年第1期14-19,共6页Jiangsu Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(30971731、31000684);江苏省高校自然科学基金项目(11KJB210006);江苏高校优势学科建设工程项目

摘　　要：以甜玉米区域试验中40个品种为材料,采用物性分析仪研究其籽粒物性(硬度、脆性、黏着性、弹性、黏聚性、咀嚼性和回复性)的基因型差异,并进行主成分分析和聚类分析。结果表明:甜玉米籽粒物性间存在显著的基因型差异,变异程度最大的为脆性,最小的为黏聚性,变幅分别为1 152.66～5 308.34、0.16～0.27。物性参数间有良好的相关关系,其中硬度与咀嚼性、回复性与黏聚性的相关系数达到0.90以上。通过主成分分析,将7个物性参数转变为3个独立的主成分,累计方差贡献率为86.88%,其中咀嚼性和回复性是影响甜玉米籽粒物性的主要因素。通过系统聚类,将40个甜玉米品种按照咀嚼性和回复性大小分为两大类,两大类中又按照脆性和黏着性大小分为4个亚类。甜玉米质构特性存在显著的基因型差异,为甜玉米合理利用提供了理论依据。The grain textural properties （ hardness, fracturability, adhesiveness, springiness, cohesiveness, chewiness, resilience） of 40 sweet corn varieties in regional test were studied by texture analyzer. Principal component analysis and clustering analysis of the data revealed that the grain textural properties were significantly different among 40 varieties. The biggest coefficient of variation （CV）（35郾61% ） was seen in fracturability and the least （12郾10% ） was in cohesiveness. Correlation analysis showed that there were good correlations among grain textural properties, both the correlation coefficients between hardness and chewiness, between resilience and cohesiveness being more than 0郾90. Principal component analysis was performed based on 7 parameters. Top 3 factors were selected and the cumulative contribution to variance was up to 86郾88% . Chewiness and resilience of sweet corn grain were the dominant factors. By clustering analysis, 40 sweet corn varieties were classified into 2 groups according to the values of chewiness and resilience, and were further classified into 4 sub groups according to the values of fracturability and adhesiveness. The difference of grain textural properties among genotypes of sweet corn might provide references for its utilization.

关 键 词：甜玉米 物性 基因型差异 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]