| 洋葱主要品质性状比较及其相关性分析 |
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| 引用本文： | 庄勇,严继勇,曹碚生,袁希汉.洋葱主要品质性状比较及其相关性分析[J].中国蔬菜,2004,1(3):3-5. |
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| 作者姓名： | 庄勇 严继勇 曹碚生 袁希汉 |
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| 作者单位： | 江苏省农业科学院蔬菜研究所; 扬州大学农学院园艺系; |
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| 基金项目： | 江苏省科技计划项目 (BL2 0 0 0 0 70 ) |
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| 摘 要： | 对 2 3份不同皮色洋葱材料的主要品质性状及其相关性进行分析 ,结果表明 :白皮洋葱的鳞茎紧实度、干物质含量、可溶性固形物含量、可溶性糖含量和丙酮酸含量均高于其它皮色品种 ,红皮洋葱的蛋白质含量最高 ;可溶性固形物含量与除蛋白质含量外的 4个性状间相关性均达到极显著水平 ;鳞茎紧实度与可溶性糖含量呈极显著相关 ,与可溶性固形物含量和丙酮酸含量的相关性达到显著水平。
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| 关 键 词： | 洋葱 品质性状 相关性 |
| 收稿时间： | 2003-06-30; |
| 修稿时间： | 2003年6月30日 |
Comparison of Different Bulb Color Varieties and Correlation Analysis on Main Onion Quality Characters |
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| Zhuang Yong ,Yan Jiyong ,Cao Beisheng ,et al..Comparison of Different Bulb Color Varieties and Correlation Analysis on Main Onion Quality Characters[J].China Vegetables,2004,1(3):3-5. |
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| Authors: | Zhuang Yong Yan Jiyong Cao Beisheng |
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| Institution: | 1.Institute of Vegetable Crops; Jiangsu Academy of Agricultural Sciences; Nanjing 210014;2.Horticulture Department of Agriculture College of Yangzhou University |
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| Abstract: | It showed that six quality characters among different varieties with same bulb color or different bulb color were different. White bulb's tightness and dry weight,soluble solid,soluble sugar and pyruvic acid content were higher than those of other bulb color varieties. Red bulb varieties have the highest protein content of three bulb color varieties. Soluble solid content was very significantly correlated with other characters except protein content. Bulb tightness was very significantly correlated with soluble sugar content and significantly correlated with soluble solid content and pyruvic acid content. |
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| Keywords: | Onion Quality character Correlation |
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