可可种质资源果实色泽多样性分析  

The Diversity Analysis of Cocoa Pod Color of Theobroma cacao L.Accessions

作　　者：秦晓威[1,2] 吴刚[1] 李付鹏[1] 赖剑雄[1] 陈鹏[1] 郝朝运[1,2] 宋应辉[1,2] 

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533

出　　处：《热带作物学报》2016年第2期254-261,共8页Chinese Journal of Tropical Crops

基　　金：农业部"948"项目[No.2011-G13(5)-1];物种资源保护(农作物)项目(No.2015NWB050)

摘　　要：以86份可可核心种质资源为试材,利用计算机图像信息及其处理技术对可可果实色泽数字图像进行解析,采集果实色泽典型色域的CMYK模式参数,通过聚类分析及主成分分析方法对色泽指标参数进行统计分析。结果表明:C、M、Y、K值能较准确科学地表现可可果实色泽,可以反映种质间的差异。UPGMA聚类分析和主成分分析将可可果实色泽分为2大类9组,区分结果符合可可果实色泽的自然分类属性。其中绿色为果实的基础色,红色为渐变的渲染色,形成丰富的9组色泽:墨绿色、青绿色、灰绿色、浅绿色、青白色、枣红色、红绿色、紫红色和深紫色。可见,可可果实色泽能够作为一项重要的分类参考指标,为可可新品种选育和优异种质资源开发利用提供参考依据。The colors of the pod collected from 86 cocoa accessions were digitally described and determined by using the computer information technology combined with digital images to extract the parameters of CMYK pattern in the typical color region. The UPGMA clustering analysis and PCA analysis were carried out based on the data.The results showed that the value of C, M, Y, and K could more accurately and scientifically represent the colors of pod and reflect differences among accessions of cocoa. The 86 cocoa accessions could be divided into two types, and nine groups on the basis of pod color parameters. The clustering analysis results were basically consistent with the natural classification. Additionally, cocoa pod color is determined by the degree of red pigment that is superimposed over the base green color of the pod during development. Thus, it formed nine groups, black green, dark green, gray green, light-green, bluish white, purplish red, red-green, purple red, and deep-purple. The results showed that pod color parameters in cocoas might be a suitable index to assess the classification of the different cocoa accessions. The investigation could provide a reference for future breeding new varieties and the utilization of the germplasm resources.

关 键 词：可可 果实色泽 数字化描述 多样性 

分 类 号：S685.99[农业科学—观赏园艺]