CAJ | 학술논문

[目的]研究果实硬度的变异特征及果实硬度的分级标准,为桃果实硬度的深化研究及桃种质资源描述的规范化和标准化提供依据.[方法]用改进的果实硬度计测定果实胴部的带皮硬度和去皮硬度.统计所有品种(系)果实硬度的平均值、标准差和变异系数,将各性状的取值从小到大进行排序,然后各自以0.5～1.0倍于标准差的级差等分为7级,统计落入各级的品种(系)数.进而用Nonparametric test-1-sample K-S检验桃果实硬度是否符合正态分布.对符合正态分布的性状,根据(X-1.281 8 s)、(X-0.524 6 s)、(X+0.524 6 s)、(X+1.2818 s)4个点可以分为5级,使1～5级出现慨率分别为10%、20%、40%、20%和10%.其中X代表硬度的平均值,s代表标准差.[结果]带皮硬度的变异系数小于去皮硬度,说明果实带皮硬度除去皮硬度之外,果皮的变异也较大.带皮硬度是去皮硬度的近2倍.带皮硬度和去皮硬度的Sig值分别为0.08和0.279,均大于0.05,说明带皮硬度和去皮硬度均符合正态分布.为便于记忆和推广应用,对计算所得理论分点值进行了规范化调整.原则和方法是:每个分点值的"舍"、"入"值不得超过相应标准差的1/10,调整前后的分点值尽可能的概率变化不超过2%,调整后的分点值尽可能好记,第1、2和第3、4分点值之差相等.调整后的概率分级标准为:带皮硬度1～4级分值点分别为12.0、18.0、24.0、30.0 kg/cm2;上皮硬度1～4级分值点分别为4.0、8.0、12.0、16.0 kg/cm.[结论]该研究中桃果实硬度的变异系数较大,说明果实硬度具有较丰富的遗传基础,蕴藏着较大的选择潜力.
[목적]연구과실경도적변이특정급과실경도적분급표준,위도과실경도적심화연구급도충질자원묘술적규범화화표준화제공의거.[방법]용개진적과실경도계측정과실동부적대피경도화거피경도.통계소유품충(계)과실경도적평균치、표준차화변이계수,장각성상적취치종소도대진행배서,연후각자이0.5～1.0배우표준차적급차등분위7급,통계락입각급적품충(계)수.진이용Nonparametric test-1-sample K-S검험도과실경도시부부합정태분포.대부합정태분포적성상,근거(X-1.281 8 s)、(X-0.524 6 s)、(X+0.524 6 s)、(X+1.2818 s)4개점가이분위5급,사1～5급출현개솔분별위10%、20%、40%、20%화10%.기중X대표경도적평균치,s대표표준차.[결과]대피경도적변이계수소우거피경도,설명과실대피경도제거피경도지외,과피적변이야교대.대피경도시거피경도적근2배.대피경도화거피경도적Sig치분별위0.08화0.279,균대우0.05,설명대피경도화거피경도균부합정태분포.위편우기억화추엄응용,대계산소득이론분점치진행료규범화조정.원칙화방법시:매개분점치적"사"、"입"치불득초과상응표준차적1/10,조정전후적분점치진가능적개솔변화불초과2%,조정후적분점치진가능호기,제1、2화제3、4분점치지차상등.조정후적개솔분급표준위:대피경도1～4급분치점분별위12.0、18.0、24.0、30.0 kg/cm2;상피경도1～4급분치점분별위4.0、8.0、12.0、16.0 kg/cm.[결론]해연구중도과실경도적변이계수교대,설명과실경도구유교봉부적유전기출,온장착교대적선택잠력.
[Objective]The aim was to provide basis for further studies on fruit firmness in peach fruits and the standardization and standardization of pea(c)h germplasm resource.[Method]The analysis of fruit firmness of peach germplasm resource was based on the improved firmness measurement,and the probability grading of characteristics was carried out on peach fruit firmness.[Result]The coefficient of variation of peach fruit firmness with skin was less than that of fruit firmness without skin;the fruit firmness with skin and fruit firmness without skin were both fitted the normal distribution;the probability grading of characteristics were divided into five series based on four points of(X-1.281 8s),(X-0.524 6s),(X+0.524 6s)and(X+1.281 8s),so that the probability of 1-5 were 10%,20%,40%,20% and 10%.[Conclusion]There was more abundant genetic basis in fruit firmness,which held a potential for greater choice.