西藏城郊地区食用豌豆品种改良与评价  

Improvement of Vegetable Peas Varieties in Suburb of Lhasa and Its Comprehensive Evaluation

作　　者：高小丽[1] 黄海皎[1] 常子惠 杨涛[2] 刘荣[2] 宗绪晓[2] 张海芳[3] 廖文华[1] GAO Xiaoli;HUANG Haijiao;CHANG Zihui;YANG Tao;LIU Rong;ZONG Xuxiao;ZHANG Haifang;LIAO Wenhua(Research Institute of Agricultural Sciences,Tibet Academy of Agricultural and Animal Husbandry Science,Lhasa 850032;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081;Agricultural Technology Extension Service Center of Tibet Autonomous Region,Lhasa 850000)

机构地区：[1]西藏自治区农牧科学院农业研究所,拉萨850032 [2]中国农业科学院作物科学研究所,北京100081 [3]西藏自治区农业技术推广服务中心,拉萨850000

出　　处：《中国农学通报》2024年第22期24-31,共8页Chinese Agricultural Science Bulletin

基　　金：第二次青藏高原综合科学考察研究植物多样性可持续利用与评估子课题(2019QZKK0502);国家作物种质资源库运行(NCGRC-2023-28);西藏自治区重点研发项目(XZ202201ZY0013N)。

摘　　要：针对西藏城郊一带食用豌豆品种单一、口感欠佳、产量低等问题,开展引进菜用豌豆熟性、产量及构成因子和可食部位品质等研究。采用相关性分析、主成分分析、隶属函数及聚类分析进行综合评价。‘中秦1号’在拉萨地区生育期为102d,比当地豌豆早熟20d左右。‘食荚甜脆豌3号’单株鲜荚产量最高为346.30g。可食荚品种‘美国甜豌豆’口感总体较好。‘成豌8号’、‘成豌10号’、‘美国甜豌豆’、‘生食荷仁豆’4个品种综合得分值相对较高,推荐在生态环境近似区域作为优质鲜食豌豆品种推广使用。In order to solve the problems of single variety,poor taste and low yield of vegetable peas in Tibet,maturation time,yield and quality of vegetable peas were studied.Correlation analysis,principal component analysis,affiliation membership and cluster analysis were used for comprehensive evaluation.The result showed that‘Zhongqin No.1’was the earliest-maturing pea variety in Lhasa,which was 20 days earlier than local peas.The highest fresh pod yield per plant of‘Shijiatiancuiwan No.3’was 346.30 g.The taste of edible pod variety‘American Sweet Pea’was the best among the varieties.As the result of the comprehensive analysis,four varieties,‘Chengwan No.8’,‘Chengwan No.10’,‘American sweet pea’and‘Shengshiherendou’,had relatively high scores,which could be recommended as high-quality edible pea varieties in the region with similar ecological environments.

关 键 词：高寒地区 菜用豌豆 生产性能 营养品质 综合评价 

分 类 号：S32[农业科学—作物遗传育种]