基于主成分和聚类分析不同辣椒资源农艺和品质性状的综合评价  

Comprehensive evaluation on agronomic and quality traits of different pepper resources based on principal component and cluster analysis

作　　者：任朝辉 何建文[2] 田怀志 田浩 廖卫琴 REN Chaohui;HE Jianwen;TIAN Huaizhi;TIAN Hao;LIAOWeiqin(Zunyi Academy of Agricultural Sciences,Zunyi 563100,Guizhou,China;Pepper Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China)

机构地区：[1]遵义市农业科学研究院,贵州遵义563100 [2]贵州省农业科学院辣椒研究所,贵阳550006

出　　处：《中国瓜菜》2025年第2期50-58,共9页China Cucurbits And Vegetables

基　　金：贵州省科技计划项目(黔科合支撑﹝2022﹞重点016号);贵州省科技计划项目(黔科合服企﹝2024﹞008-1)。

摘　　要：为了探索不同辣椒资源的综合品质,对20份种质资源的14个性状进行差异性分析、相关性分析、主成分分析和聚类分析。结果表明,不同辣椒资源之间的各性状指标差异较大,变异系数为11.63%~63.15%;农艺性状和品质性状之间呈显著相关性;主成分分析提取出5个主成分,累积贡献率达84.488%;聚类分析将参试资源分为3种类型,以贵州大众口味的饮食习惯来看,第Ⅰ类适用于加工糟辣椒、油辣椒和煳辣椒面,第Ⅱ类适用于鲜食以及加工糟辣椒、油辣椒和煳辣椒面,第Ⅲ类适用于辣味调味品。试验结果为辣椒资源的挖掘利用和优良品种的选育奠定了基础。To explore the difference in the comprehensive quality of different pepper resources,20 varieties were used as experimental materials to investigate genetic diversity of agronomic and quality traits with genetic diversity analysis,cor-relation analysis,principal component and cluster analysis.The results showed that there were rich genetic diversities.Co-efficient of variation of quantitative traits ranged from 11.63%to 63.15%.There were significant correlations between ag-ronomic traits and quality traits.The principal component analysis showed that 14 traits were integrated into 5 principal components making 84.488%cumulative contribution to the total variance.Cluster analysis divided the tested varieties in-to 3 types.Based on the dietary habits of the general public in Guizhou,the first type can be used for processing ferment-ed pepper,oil pepper,and burnt pepper noodles.The second type can be used for fresh and processed fermented pepper,oil pepper,and burnt pepper noodles.The third type can be used for spicy seasoning.This research provided a foundation for the exploration and utilization of pepper resources and breeding of superior varieties.

关 键 词：辣椒 农艺性状 品质性状 主成分分析 聚类分析 

分 类 号：S641.3[农业科学—蔬菜学]