鲜食大豆主要农艺性状的遗传变异、相关性和主成分分析

对江苏省鲜食夏大豆区域试验中10个品种的10个农艺性状进行了遗传变异分析、相关性分析和主成分分析。结果表明,有效分枝数、株高、鲜百粒重、主茎节数、标准荚数、单株荚重等变异系数较大,分别为21.1%1、7.4%、15.7%、14.1%、14%和13.2%,出仁率变异系数最小,为3.4%;在相关性上,鲜百粒重、出仁率与鲜粒产量呈极显著正相关,株高与主茎节数、鲜百粒重与出仁率、株高与鲜百粒重呈极显著正相关和显著正相关;主成分分析结果表明,前4个主成分对变异的贡献率达94.40%。在性状选择上,首先对变异大的性状进行选择是非常重要的。在品种选择时,应注意选择鲜粒产量和鲜百粒重均较高的品种。

Genetic Variation ,Correlation and Principal Component Analysis on Major Agronomic Trait of Vegetable Soybean

The genetic variation,correlation and principal component of 10 agronomic characters of 10 vegetable soybean varieties of Jiangsu summer-vegetable soybean in region test were analyzed.The results showed that,among these traits,number of branches per plant,plant height,fresh 100-kernel weight,node number of main stem,standard pod number and pod weight per plant etc.have great variant coefficient,with the value of 21.1%,17.4%,15.7%,14.1%,14% and 13.2%.Variation coefficient of the fresh-kernel rate is least,with the value of 3.4%.Correlation analysis indicated that there was a significantly positive correlation between fresh 100-kernel weight,fresh-kernel rate and fresh kernel yield.There was also a significantly positive correlation or positive correlation tends among plant height and node number of main stem,fresh 100-kernel weight and fresh-kernel rate,plant height and fresh 100-kernel weight.Principal component analysis showed that the first four principal components accounted for 94.4% of total variation.It is very important to select these agronomic traits which have bigger variant coefficient and have high yield.During breeding vegetable soybean varieties,fresh kernel yield and fresh 100-kernel weight which are all on high level should be chosen.