摘要
采用AMMI模型评价了烤烟品种(系)烟碱、总糖、还原糖、总氮、钾、氯、蛋白质等7种内在化学成分的稳定性,并对各品种的稳定性大小进行了排序。结果表明:(1)除还原糖外,不同品种的化学成分均存在着极显著的环境效应;除总糖、还原糖和总氮外,其余化学成分也存在着显著的基因型效应。(2)钾存在着显著的基因型×环境互作效应。钾含量稳定性较好的品种(系)有遵烟6号、GS518和K326。
AMMI model was used to evaluate the stability of 7 kinds of chemical components （ nicotine, total sugar, reducing sugar, total nitrogen, potassium, chlorine and protein） in flue-cured tobacco varieties （lines）, and the stability results were arranged from high to low. The results indicated that： （ 1 ） Except for the reducing sugar, the chemical components in different varieties had significant environmental effect; except for the total sugar, reducing sugar and total nitrogen, the other chemical compositions also showed remarkable effect of genotypes. （2） Potassium showed a significant interactive effect between genotype and environment. The varieties （lines） with stable potassium content included Zunyan No. 6, GS518 and K326.
出处
《江西农业学报》
CAS
2011年第12期104-106,共3页
Acta Agriculturae Jiangxi
关键词
烤烟
AMMI模型
稳定性
主要化学成分
Flue - cured tobacco
AMMI model
Stability
Main chemical components
