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为改进油菜抗裂角性鉴定技术,通过设计烘烤与不烘烤、烘烤后立即鉴定与密封保存隔夜后鉴定、不同摇床、震荡时间及钢珠数的单因素比较试验,分析了随机碰撞法鉴定油菜抗裂角指数的影响因素。结果表明,角果经80℃烘烤30 min并于室温封闭保存过夜后再鉴定,每震荡2 min记录一次裂角数,采用8个钢珠代替10个钢珠在HQ45Z恒温摇床上随机碰撞共10 min进行鉴定,可以显著提高鉴定结果的准确性和鉴定效率。通过比较改进前后随机碰撞法的鉴定结果,发现46份鉴定材料利用2种方法鉴定结果的相关系数为0.8844,相关性极为显著(P=3.705×10-16)。利用改进后方法鉴定的46份品种(系),其抗裂角指数变异幅度为0~0.820,明显大于利用改进前方法鉴定结果的变异幅度(0.032~0.767);且改进后方法鉴定结果的平均标准误差(0.0274)也明显小于改进前方法鉴定结果的平均标准误差(0.0348),说明改进后方法提高了油菜抗裂角性鉴定的分辨率和准确性。研究为油菜抗裂角品种的选育和遗传研究提供技术依据。
In order to improve the identification technology of rapeseed cracking angle, through the single-factor comparison test of baking and non-baking, immediately identification after baking, sealed after overnight identification, different shaker, shaking time and the number of steel balls, Influential Factors of Identifying Cracking Angle Indices of Rape by. The results showed that the angle fruit was baked at 80 ℃ for 30 min and then stored at room temperature for overnight storage before identification. The number of cracks was recorded every 2 min for shock. 8 steel balls instead of 10 steel balls were randomly collided for 10 min on HQ45Z thermostatic shaker. Identification, can significantly improve the accuracy of the identification results and identification of efficiency. By comparing the results of the random collision method before and after the improvement, the correlation coefficient between the two methods was 0.8844, and the correlation was significant (P = 3.705 × 10-16). The 46 breeds (lines) identified by the improved method showed a variation range of 0 ~ 0.820, which was significantly higher than that of the former (0.032 ~ 0.767). The average of the improved method was The standard error (0.0274) was also significantly lower than the mean standard error (0.0348) of the results of the pre-improvement method, indicating that the improved method improved the resolution and accuracy of the identification of the resistance to crack initiation. The research provided the technical basis for the breeding and genetic research of Rape breeds.