45个引种辣椒果实性状的遗传分析  

Genetic Analysis of Fruit Characters on Introduced Chili Pepper

作　　者：邵峰[1] 徐娟[1,2] 龚记熠[1] 乙引[1] 张冬林[1] 杨立昌[1] 张永兰[1] 

机构地区：[1]贵州省植物生理与发育调控重点实验室贵州师范大学生命科学学院,贵州贵阳550001 [2]贵州修文中学,贵州贵阳550200

出　　处：《贵州农业科学》2013年第9期27-29,共3页Guizhou Agricultural Sciences

基　　金：贵州省科技厅农业攻关项目"辣椒抗性资源的筛选鉴定及利用研究"[黔科合NY字(2011)3029];贵州省科技厅国际合作项目"辣椒资源的引进;收集及性状研究"[黔科合外G字(2011)7027];贵州省重点实验室项目"耐旱;抗病辣椒种质资源的筛选;评价及遗传多样性研究"[黔科合计Z字(2011)4005];教育部长江学者和创新团队发展计划

摘　　要：为了探明45份引种辣椒果实性状的遗传特点及其相互关系，采用相关和主成分分析方法对45份引种辣椒果实的11个性状进行遗传研究。结果表明：1）45份引种辣椒果实具有较高的遗传多样性，11个果实性状的遗传变异系数为33．80％～145．23％，除果实颜色性状外，其余10个果实性状的差异达显著水平。2）果实性状间存在不同程度的相关性，并以单果鲜重和单果种子鲜重的相关系数最大，为0．9996；单果种子数与可溶性糖含量的相关系数最小，为0．0009。3）特征值大于1的前3个主成分因子的累积贡献率为77．315％，其中，第1主成分的方差贡献率为51．247％，对其特征值贡献率大于0．800的性状有果实横径、单果鲜重、单果肉鲜重、单果种子数、果肉厚度、单果种子鲜重，第2主成分的贡献率为16．466％，对其特征值贡献率大于0．800的性状为果实纵径，第3主成分的贡献率为9．602％，对其特征值贡献率大于0．800的性状为可溶性糖。In order to explore the genetic characteristics and their relationships of fruit characters, correlation and principle component analysis were applied to study the 11 characters on 45 introduced chili pepper samples. Results showed that fruit characters had higher genetic diversity, and the genetic coefficient of variation （CV） was between 33. 80% and 145. 23%. The differences of other 10 fruit characters were significant except fruit color. Different level of correlation was found in fruit characters, among them, the correlation coefficient of fruit fresh weight and seeds fresh weight per fruit was up to 0. 999 6, adversely, correlation coefficient of seed number per fruit and soluble sugar content was 0. 009 only. Contribution rate of top 3 principal components which eigenvalue higher than 1 were 51. 247%, 16. 466%, and 9. 602%, respectively.

关 键 词：引种辣椒 果实性状 变异系数 相关性 主成分分析 

分 类 号：S641.3[农业科学—蔬菜学]