22份抗寒梨品种果实品质综合评价  

Comprehensive evaluation of fruit quality of 22 cold-resistant pear varieties

作　　者：梅滨玉 武春昊 卢明艳[2,3] 闫兴凯[2,3] 赵滢 张茂君[2,3] 王强[2,3] MEI Binyu;WU Chunhao;LU Mingyan;YAN Xingkai;ZHAO Ying;ZHANG Maojun;WANG Qiang(Agricultural College,Yanbian University,Yanji 133002,Jilin,China;Fruit Tree Research Institute,Jilin Academy of Agricultural Sciences(Northeast China Agricultural Science and Technology Innovation Center),Gongzhuling 136100,Jilin,China;Northeast China(Jilin)Fruit Tree Scientific Observation Experimental Station of the Ministry of Agriculture and Rural Affairs,Jilin Academy of Agricultural Sciences(Northeast China Agricultural Science and Technology Innovation Center),Gongzhuling 136100,Jilin,China)

机构地区：[1]延边大学农学院,吉林延吉133002 [2]吉林省农业科学院(中国农业科技东北创新中心)果树研究所,吉林公主岭136100 [3]吉林省农业科学院(中国农业科技东北创新中心)农业农村部东北地区(吉林)果树科学观测试验站,吉林公主岭136100

出　　处：《经济林研究》2024年第4期239-246,共8页Non-wood Forest Research

基　　金：吉林省果树科技创新中心(20210502011ZP)。

摘　　要：【目的】探究抗寒梨果实品质评价的主要影响指标,为建立果实品质评价体系,区域梨品种优化升级及合理区划提供参考依据。【方法】以22份抗寒梨品种果实为试材,测定6个品质指标,采用差异性分析、相关性分析、主成分分析和聚类分析等方法,根据前4个主成分得分及相应权重计算综合得分并对参试品种进行排名。【结果】同一品质指标参试品种间存在明显差异,变异系数在11%~85%。果形指数与其他5项品质指标间相关性不显著;可溶性固形物含量与可溶性糖含量,糖酸比与固酸比呈极显著正相关(P<0.01);可滴定酸含量与糖酸比、固酸比呈极显著负相关(P<0.01)。转化数据后提取出4个主成分,累计贡献率可达99.58%;主成分1代表指标糖酸比、固酸比,主成分2代表指标可溶性固形物,主成分3代表指标果形指数,主成分4代表指标可滴定酸。果实品质综合评价中‘寒露梨’‘寒酥梨’‘南果梨’‘寒香梨’‘红南果’5个品种综合得分靠前。聚类分析在遗传距离为9时将22份抗寒梨品种分为5类;类群Ⅰ包含10份品种,为秋子梨或含秋子梨血缘品种;类群Ⅱ包含4份品种,总体表现果形整齐,外观品质突出;类群Ⅲ的5份品种和类群Ⅳ的2份品种多含有苹果梨血缘,但类群Ⅳ品种果实更为酥脆;类群Ⅴ仅有1份品种‘寒露梨’,其糖酸比与固酸比显著高于其他品种,风味甘甜。【结论】果形指数、可溶性固形物含量、糖酸比、固酸比等可作为抗寒梨果实品质综合评价的核心指标;因子分析与聚类分析结果比较一致,可对抗寒梨果实品质进行综合评价。【Objective】In order to explore the main influencing indexes of fruit quality evaluation of cold-resistant pear,the fruit quality evaluation system of varieties was established to provide reference for the optimization and upgrading of regional pear varieties and reasonable zoning.【Method】The fruits of 22 cold-resistant pear varieties were used as test materials,and six quality indexes were determined.The comprehensive scores were calculated according to the scores of the first four principal components and the corresponding weights by difference analysis,correlation analysis,principal component analysis and cluster analysis.【Result】There were significant differences in the same quality index among the tested varieties,and the coefficient of variation was from 11%to 85%.There was no significant correlation between fruit shape index and other five quality indexes.Soluble solids content was significantly positively correlated with soluble sugar content,sugar-acid ratio and solid-acid ratio(P<0.01).Titratable acid content was significantly negatively correlated with sugar-acid ratio and solid-acid ratio(P<0.01).Four principal components were extracted from the transformation data analysis,and principal component 1 represented the sugar-acid ratio and solid-acid ratio.Principal component 2 represents the index of soluble solids;principal component 3 represents fruit shape index;principal component 4 represents the index of titratable acid,and the cumulative contribution rate of these four principal components reached 99.58%;factor analysis screened out‘Hanluli’‘Hansuli’‘Nanguoli’‘Hanxiangli’‘Hongnanguo’five top-ranking varieties;cluster analysis divided 22 cold-resistant pear varieties into five categories at a genetic distance of 9.Group I included 10 varieties with autumn pear or autumn pear blood relationship.The four varieties of groupⅡhad neat fruit shape and outstanding appearance quality.The five varieties of groupⅢand the two varieties of groupⅣmostly had the pedigree of a

关 键 词：梨 果实品质 主成分分析 综合评价 

分 类 号：S661.2[农业科学—果树学]