軟核山楂雜交后代果實品質綜合評價?

摘 要：以“山東大綿球”與“新賓軟籽”雜交 F1代（151株）混交獲得的F2代群體中10個性狀較好的軟核山楂株系為研究對象，測定其果實外觀性狀、內在品質、營養品質共19個指標，分析各株系的品質性狀差異性，并運用主成分分析進行綜合評價。結果表明：19個果實品質性狀均有顯著性差異，部分性狀表現較好，單果重最高達5.27 g（株系18-27，下同），果皮顏色主要為鮮紅色，可食率最高達90.96%（17-17），維生素C含量最高達965.2 mg/kg（16-35）。通過主成分分析提取出了6個主成分，累計貢獻率達93.695%，其中第一主成分（27.76%）和第二主成分（25.29%）累計貢獻率最高，主要包括可溶性糖、果實顏色、果實硬度、含水量等指標。綜合評分較高的是20-9、15-38和25-37這3個株系，均可作為優良軟核山楂種質資源加以利用。

關鍵詞：軟核山楂；果實品質；主成分分析；綜合評價

中圖分類號：S661.5 文獻標識碼：A 文章編號：1006-060X（2023）04-0076-06

Abstract：Ten soft-endorcarp hawthorn strains with good traits in the F2-generation population obtained from the F1 cross population （151 plants） of \"Shandong Damianqiu\"×\"Xinbin Soft Seed\" were used as research objects. A total of 19 indices of fruit appearance， intrinsic quality and nutritional quality were measured to analyze the differences in quality traits among the strains， and a comprehensive evaluation was conducted using principal component analysis. The results showed that there were significant differences in the 19 fruit quality traits， and some of the traits performed better; the highest weight per fruit reached 5.27 g （strain 18-27）， the skin color was mainly bright red， the highest edible rate reached 90.96% （strain 17-17）， and the highest vitamin C content was 965.2 mg/kg" （strain 16-35）. Six principal components were extracted by principal component analysis， with a cumulative contribution of 93.695%." Among them， the first and second principal components， including soluble sugar， fruit color， fruit hardness， and water content， had two highest cumulative contribution rates， reaching 27.76% and 25.29%， respectively. Three strains with high overall scores were strains 20-9， 15-38， and 25-37， all of which can be utilized as excellent soft-endorcarp hawthorn germplasm resources.

Key words： soft-endorcarp hawthorn; fruit quality; principal component analysis; comprehensive evaluation

山楂（Crataegus pinnatifida Bunge）系薔薇科山楂屬落葉灌木或小喬木[1]，是一種經濟型果樹，果實兼具食用、藥用價值，富含營養物質和人體所需的微量元素以及生物活性物質。用其制成的山楂糕、山楂汁、山楂片等食品深受消費者喜愛。山楂中的生物活性物質對人體具有抗氧化、抗癌防癌、促進腸道消化、降血脂血壓等保健功能[2]。軟核山楂是山楂在自然界中的一類變種[3]，其果實外表紅艷有光澤，果肉硬度適中，酸甜適口，鮮食率遠遠高于普通山楂，幾乎全果可食。與市面上普通山楂一樣，軟核山楂同樣富含對人體有益的營養物質，尤其是維生素C含量遠高于一般山楂及一些大宗類水果[4-5]。……