小麦品质性状的主成分分析  

Principal Components Analysis of Qualitative Traits in Wheat

作　　者：雷加容 余敖 任勇 李生荣 周强 陶军 欧俊梅 杜小英 何员江 

机构地区：[1]绵阳市农业科学研究院,四川绵阳621023

出　　处：《大麦与谷类科学》2015年第2期45-48,共4页Barley and Cereal Sciences

基　　金：国家小麦产业技术体系绵阳综合试验站(CARS-3-2-40);优质弱筋小麦新品种绵麦51的高产栽培与产业化示范(2013GB2F000408);强优势杂交种绵杂麦168示范推广与产业化(12CGZHZX0753)

摘　　要：我们在大田生产中抽取绵阳市农业科学研究院培育的16个小麦品种样品,进行品质分析,并对其中9个品种的品质性状进行主成分分析研究。结果表明,这9个品种品质性状在品种材料间差异显著,变异丰富。相关分析显示,14对品质性状间差异显著或极显著。主成分分析表明4个主成分的累计百分率达87.73%,其中蛋白质因子的百分率最高(51.94%),其次湿面筋的百分率为16.98%。In this research, the samples of 16 wheat varieties bred by Mianyang Academy of Agricultural Sciences were collected from wheat production fields of performing quality analysis, of which nine were subjected to the principal components analysis of their quali- tative traits. As the resuh, the nine varieties had significant differences in qualitative traits, revealing substantial variations. The corre- lation analysis showed that 14 pairs of qualitative traits had significant or very significant levels of correlation. The principle components analysis demonstrated that four principal components accounted for the accumulative percentage of 87.30% of these traits, with protein having the highest percentage of 51.49%, followed by wet gluten （ 16.98% ）.

关 键 词：小麦 品质 相关分析 主成分分析 

分 类 号：S512.1[农业科学—作物学]