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[目的]研究果实硬度的变异特征及果实硬度的分级标准,为桃果实硬度的深化研究及桃种质资源描述的规范化和标准化提供依据。[方法]用改进的果实硬度计测定果实胴部的带皮硬度和去皮硬度。统计所有品种(系)果实硬度的平均值、标准差和变异系数,将各性状的取值从小到大进行排序,然后各自以0.5～1.0倍于标准差的级差等分为7级,统计落入各级的品种(系)数、进而用Nonparametric test-1-sample K-S检验桃果实硬度是否符合正态分布。对符合正态分布的性状,根据(X-1.281 8 s)、(X-0.524 6 s)、(X+0.524 6 s)、(X+1.2818 s)4个点可以分为5级,使1～5级出现概率分别为10%、20%、40%、20%和10%。其中X代表硬度的平均值,s代表标准差。[结果]带皮硬度的变异系数小于去皮硬度,说明果实带皮硬度除去皮硬度之外,果皮的变异也较大。带皮硬度是去皮硬度的近2倍。带皮硬度和去皮硬度的Sig值分别为0.08和0.279,均大于0.05,说明带皮硬度和去皮硬度均符合正态分布。为便于记忆和推广应用,对计算所得理论分点值进行了规范化调整。原则和方法是:每个分点值的“舍”、“入”值不得超过相应标准差的1/10,调整前后的分点值尽可能的概率变化不超过2%,调整后的分点值尽可能好记,第1、2和第3、4分点值之差相等。调整后的概率分级标准为:带皮硬度1～4级分值点分别为12.0、18.0、24.0、30.0 kg/cm~2:去皮硬度1～4级分值点分别为4.0、8.0、12.0、16.0 kg/cm~2。[结论]该研究中桃果实硬度的变异系数较大,说明果实硬度具有较丰富的遗传基础,蕴藏着较大的选择潜力。
[Objective] The study aimed to study the variation characteristics of fruit firmness and the grading standards of fruit firmness, and provide the basis for the further research on peach fruit hardness and the standardization and standardization of peach germplasm resources. [Method] The skin hardness and peel hardness of fruit body were measured by improved fruit hardness meter. The average, standard deviation and coefficient of variation of fruit firmness were calculated for all cultivars (lines), and the traits of the traits were sorted from small to large. Then, the traits were divided into 7 grades with 0.5-1.0 times the standard deviation. The statistics Into the number of varieties (lines) at all levels, and then nonparametric test-1-sample KS test peach hardness is normal distribution. For the normal distribution traits, the four points can be divided into five levels according to (X-1.281 8 s), (X-0.524 6 s), (X + 0.524 6 s) and (X + 1.2818 s) ~ 5-level probability of occurrence were 10%, 20%, 40%, 20% and 10%. Where X represents the average hardness, s represents the standard deviation. [Result] The coefficient of variation of skin hardness was less than that of peeled skin, which indicated that skin peel had greater variation in peel than leather skin hardness. Peel hardness is nearly twice the peel hardness. The Sig values of the peel hardness and peel hardness were 0.08 and 0.279, respectively, which were both higher than 0.05, indicating that the peel hardness and peel hardness all fit the normal distribution. In order to facilitate the memory and popularization and application, the calculated theoretical sub-value has been standardized adjustment. The principle and method are as follows: the value of “round ”, “into ” value of each point value shall not exceed 1/10 of the corresponding standard deviation, and the probability of change before and after the point value adjustment shall not exceed 2% After the points value as easy to remember, the first 1,2 and 3,4 points the same difference. The adjusted probability grading standards are as follows: the scores of skin hardness of 1 ~ 4 are 12.0, 18.0, 24.0, 30.0 kg / cm ~ 2 respectively; the scores of skin hardness of 1 ~ 4 are 4.0, 8.0, 12.0 , 16.0 kg / cm ~ 2. [Conclusion] The coefficient of variation of peach fruit hardness in this study was large, which indicated that fruit firmness had a rich genetic basis and contained a great potential for selection.