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晋北地区引种苜蓿品种的灰色关联度分析与综合评价
引用本文:郑敏娜,李荫藩,梁秀芝,薛龙飞. 晋北地区引种苜蓿品种的灰色关联度分析与综合评价[J]. 草地学报, 2014, 22(3): 631-637. DOI: 10.11733/j.issn.1007-0435.2014.03.029
作者姓名:郑敏娜  李荫藩  梁秀芝  薛龙飞
作者单位:山西农业科学院高寒区作物研究所, 山西 大同 037008
基金项目:国家公益性行业(农业)科研专项(201003053);山西省科技攻关项目(20100312022);山西省农科院育种工程项目(11yzgc110)资助
摘    要:应用灰色关联度分析法对晋北地区引种的24个苜蓿(Medicago)品种的14个生物学性状进行了分析与综合评价。结果表明:在晋北地区引种的苜蓿品种试验中综合生产性能表现较好的品种是多叶王、肇东、苜蓿王、龙牧803和00596,而05599,05604,00593和扶风的加权关联度最小,综合生产性能较差;各项生物学性状指标的权重大小顺序为:越冬率>粗蛋白含量>茎叶比>叶片含水量≥叶绿素>干鲜比>粗灰分含量>叶长>株高>鲜草产量≥主根长度>茎粗>再生速度>叶宽,结果可为晋北生态区苜蓿引种和推广提供科学依据。

关 键 词:苜蓿  引种试验  灰色关联度分析  
收稿时间:2013-09-16

Relation Grade Analysis of Grey Theory and Comprehensive Evaluation of Introduced Alfalfa in the North of Shanxi Province
ZHENG Min-na,LI Yin-fan,LIANG Xiu-zhi,XUE Long-fei. Relation Grade Analysis of Grey Theory and Comprehensive Evaluation of Introduced Alfalfa in the North of Shanxi Province[J]. Acta Agrestia Sinica, 2014, 22(3): 631-637. DOI: 10.11733/j.issn.1007-0435.2014.03.029
Authors:ZHENG Min-na  LI Yin-fan  LIANG Xiu-zhi  XUE Long-fei
Affiliation:High Latitude Crops Institute, Shanxi Academy of Agriculture Sciences, Datong, Shanxi Province 037008, China
Abstract:The fresh yields, plant heights, leaf lengths and breadths, regrowth rates, taproot lengths and crude contents of 24 alfalfa varieties planted in the north area of Shanxi province were measured and analyzed using the grey correlative system. The alfalfa varieties of Multifoliator, Zhaodong, Alfaking, Longmu 803 and 00596 had better production performance compared with others. The weights of tested biological indices in the grey correlative analysis were ordered as wintering rate> crude protein> leaf/stem> leaf water content≥ chlorophyll content> dry/fresh> crude ash> leaf length> height length> fresh yield≥ taproot length> stem diameter> regrowth rate> leaf breadth. These results provide a scientific evidence for introducing and developing alfalfa production in the north area of Shanxi province.
Keywords:Alfalfa  Introduction experiment  Relation grade analysis of grey  
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