| 田海燕,刘丽琴.引进芒果种质资源果实品质性状主成分分析及及综合评价[J].中国南方果树,2016,45(4): |
| 引进芒果种质资源果实品质性状主成分分析及及综合评价 |
| Principal Component Analysis and Comprehensive Evaluation on Fruit Quality Traits of Foreign Mango (Mangifera indica L.) Germplasm |
| 投稿时间：2015-09-10 修订日期：2015-10-29 |
| DOI： |
| 中文关键词: 芒果 果实品质 种质 主成分分析 综合评价 |
| 英文关键词:mango Fruit quality Germplasm Principal component analysis Comprehensive evaluation |
| 基金项目:物种资源保护（农作物）项目（No.2015NWB049） |
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| 摘要点击次数: 2125 |
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| 中文摘要: |
| 对中国热带农业科学院南亚热带作物研究所热带果树种质资源圃24份引进的芒果种质资源的13个果实品质性状(单果重、果实纵径、果实横径、果实厚度、果核重、可食率、可溶性固形物含量、总糖、果糖、葡萄糖、蔗糖、可滴定酸、维生素)进行了连续3年的观测，利用主成分分析和聚类分析方法，对24份芒果果实品质性状进行了综合评价。结果表明：将13个单项生理指标综合成为4个相互独立的综合指标，通过聚类分析，可将24份芒果种质划分为3类：台农1号和keitt属于品质极优的类型；Zill，Zillate，Edward，NanKlangWan，Mallika，B74，Dashehari，Saigon，Irwin，Lippens，TommyAtkins，Haden，R2E2属于较好的类型；Xiaofei，VanDyKe，ValenciaPride，Ono，NanDokMai，Glenn，KRS，Bambarro，Strawberry属于较差的类型。本研究为芒果种质和资源果实品质性状综合评价探索出了一条新的途径。 |
| 英文摘要: |
| Thirteen fruit quality traits (Fruit weight, Fruit length, Fruit width, Fruit thick, Stone weight, Edible ratio, Soluble solids content, Total sugar, Fructose, Glucose, Sucrose, Titratable acidity, Vitamin C) of twenty-four foreign accessions of mango germplasm，preserved in South Subtropical Crops Research Institute，Chinese Academy of Tropical Agricultural Sciences，China，were studied for three consecutive years. Principal component analysis (PCA) and cluster analysis PCA）were used to evaluate experimental results. The results showed that the thirteen single indexs could be classified into four independent comprehensive components. The cluster analysis was used to divide twenty-four accessions of mango germplasm into three kinds of type. Tainong No.1 and keitt belonged to better type, Zill，Zillate，Edward，NanKlangWan，Mallika，B74，Dashehari，Saigon，Irwin，Lippens，TommyAtkins，Haden，R2E2belonged to good type, and Xiaofei，VanDyKe，ValenciaPride，Ono，NanDokMai，Glenn，KRS，Bambarro，Strawberry belonged to poor type. The comprehensive evaluation and principal component analysis has provided a useful way for selecting species of mango. |
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