摘要
为探明辣椒主要营养成分的配合力效应,用6个亲本,按(1/2)n(n-1)双列杂交法配制15个杂交组合,对辣椒可溶性糖、蛋白质、纤维素、干物质和V-C含量进行了配合力分析.结果表明,不同亲本、不同营养成分的一般配合力效应和不同杂交组合的特殊配合力效应差异较大.可溶性糖、蛋白质和V-C含量显性方差分别占遗传方差总量的100%,100%和72.28%;干物质含量加性方差占遗传方差总量的64.59%.V-C含量与干物质含量间一般配合力的相关达极显著水平,V-C含量与蛋白质含量间特殊配合力的相关达显著水平.
15 cross combinations were made with 6 parents by （1/2） n （n- 1） diallel crossing. Combining ability analysis on contents of V-C, soluble sugar, protein, cellulose and dry matter in their F1 indicated that there were larger differences among various varieties and nutrient components in their general combining ability （GCA） effect, and also larger differences among different combination in their special combining ability （SCA） one. Dominant variance for V-C, soluble sugar and protein is 72.28%, 100%, 100% of the whole gene variance each, while the Additive variance for dry matter content is 64.59% of the whole gene variance. Relations reached very significant level for GCA between V-C and dry matter, and significant level for SCA between V-C and protein.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2006年第1期29-31,共3页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家"863"计划项目(2002AA244021)
关键词
辣椒
营养成分
配合力
pepper
nutrient component
combining ability
