不同品种香菜农艺性状多样性分析  

Diversity Analysis of Agronomic Traits in Different Varieties of Coriander

作　　者：谢芳杰 胡锦凤 王欣茹 张文佳 白耿铭 李盼盼 吕瑞恒[1] XIE Fangjie;HU Jinfeng;WANG Xinru;ZHANG Wenjia;BAI Gengming;LI Panpan;LYU Ruiheng(College of Horticulture and Forestry,Tarim University,Alar 843300,Xinjiang,China;Xinjiang Production&Construction Corps Key Laboratory of Protected Agriculture,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学园艺与林学学院,新疆阿拉尔843300 [2]南疆设施农业兵团重点实验室,新疆阿拉尔843300

出　　处：《四川农业大学学报》2025年第2期278-285,共8页Journal of Sichuan Agricultural University

基　　金：塔里木大学校长基金(TDZKSS202245);兵团重点领域科技攻关计划(2021AB022)。

摘　　要：【目的】种质资源是香菜生物学研究和遗传育种的重要依据,为揭示香菜不同品种农艺性状的多样性,筛选特异种质,从而为选育香菜新品种奠定基础。【方法】对16份不同香菜品种表型性状以及生理指标共18个相关性状,结合相关性、主成分和聚类分析等方法进行系统的研究与评价。【结果】16份香菜品种具有较高度的遗传变异,18个性状的变异系数为8.52%~80.29%,鲜重的变异系数最大,株高变异系数最小。相关性分析表明,各性状之间存在较强的相关性,鲜重与株幅有极显著相关性(0.945),株高与可溶性糖(-0.578)呈显著负相关,与可溶性蛋白(-0.367)呈负相关。通过主成分分析表明4个主成分的累计贡献率为83.401%,能较好地反映香菜性状的绝大部分信息。【结论】将16份香菜品种分为3个类群。第I类含5份香菜品种,该类群表现为植株香味浓,株型矮小和内在品质高等特点。第Ⅱ类含10份香菜品种,该类群植株特征为香味浓郁,株型中等,可用于提取精油。第Ⅲ类含1份香菜品种,该类群植株无香,株型高大,高维生素C等特征,可用于进一步培育高产优质香菜。综上所述,参试香菜品种农艺性状具有丰富的多样性,可为香菜种质资源创新和新品种选育提供丰富的材料。【Objective】Germplasm resources are an important basis for biological research and genetic breeding of coriander,to reveal the diversity of agronomic traits in various coriander varieties,and screen specific germplasm to lay the foundation for the selection and breeding of new coriander varieties.【Method】In this study,a total of 18 relevant traits of phenotypic traits and physiological indexes of 16 different coriander varieties were studied and evaluated systematically and comprehensively by combining the methods of correlation,principal component and cluster analysis.【Result】The 16 coriander varieties showed a high degree of genetic variation,with coefficients of variation ranging f rom 8.52%to 80.29%for the 18 traits.Fresh weight exhibited the highest coefficient of variation,while plant height showed the lowest.Correlation analysis indicated strong interrelationships among the traits,fresh weight had highly significant correlation with plant width(0.945),plant height had a significant negative correlation with soluble sugar(-0.578)and negative correlation with soluble protein(-0.367).The principal component analysis showed that the cumulative contribution of the four principal components was 83.401%,which could better reflect the majority of the information of coriander traits.【Conclusion】The 16 coriander varieties were classified into three groups.ClassⅠcontained five coriander varieties characterized by strong flavor,small plant size and high internal quality.ClassⅡcontains ten varieties,which are strong in flavor,medium in size and can be used for essential oil extraction.ClassⅢcontains one coriander va‐riety,characterized by non-fragrant plants,high plant size and high vitamin C content,making it suit‐able for further cultivation of high-yield and high-quality coriander.In conclusion,the participating cori‐ander varieties have rich diversity in agronomic traits,which can provide an abundant resource for the in‐novation of coriander germplasm and the selection and breeding of n

关 键 词：香菜 相关性分析 主成分分析 聚类分析 种质创新 

分 类 号：S636.9[农业科学—蔬菜学]