摘要
运用灰色关联理论对加工番茄的可溶性固形物含量与其他性状进行关联性分析,为高固形物含量品种的选育和高质量的番茄酱产品生产提供相关的依据。结果表明:与可溶性固形物关联度次序依次为:糖酸比>总酸>果实耐压力>单果重>果胶含量>平均产量。即加工番茄的可溶性固形物含量与糖酸比呈显著相关,关联度为0.7404;与平均产量相关性最低,关联度为0.5652,在选育高固形物含量加工番茄品种时,应高度关注关联度大的性状,并同时考虑关联度低的性状是否满足选种要求。
In this paper,gray relation theory was used to analysa the content of soluble solids and other characters in tomato processing for providing reference of breeding high solids content variety and producing high-quality ketchup.The result showed that the weight of relation with soluble solids followed this order： ribose ratio total acid fruit pressure resistance fruit weight pectin average.In another words,soluble solids in ketchup production had much to do with proportion of sugar and acid,with the degree of association of 0.7404.The average output had the lowest degree of association,0.5652.In breeding high-content of solid varieties for ketchup production should pay more attention to the characters of higher degree of relation,and consider the lower related traits to meet requirements.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2011年第4期504-507,共4页
Journal of Shenyang Agricultural University
基金
国家自然科学基金项目(61064005)
