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对51个低芥品系的相关及回归分析表明,芥酸和硫甙含量与其它品质性状均无显著相关性,在低芥基础上进一步选择双低或双无新品种,不会影响其它品质性状的变化;亚油酸与油酸呈极显著负相关、与亚麻酸呈极显著正相关,对油酸和亚油酸的总量进行选择能够有效地提高油的品质;含油量与蛋白质呈极显著负相关,对含油量与蛋白质总量进行选择,可改变它们之间的相关性,同时提高油分与蛋白质的含量。在低芥群体中,以油酸,亚油酸总量以及含油量与蛋白质的总量为目标进行选择,比任何单一性状的选择更为有效。
The correlation and regression analysis of 51 low-mustard lines showed that there was no significant correlation between the content of erucic acid and glucosinolate and other quality traits. The further selection of double or no new line on the basis of low mustard will not affect other quality traits Linoleic acid and oleic acid showed extremely significant negative correlation with linolenic acid showed a significant positive correlation, the total amount of oleic acid and linoleic acid can effectively improve the quality of oil; oil content and protein was extremely Significant negative correlation, the choice of oil content and total protein, can change the correlation between them, while increasing oil and protein content. The selection of oleic acid, total linoleic acid, and the total amount of oil and protein in a population of low mustard is more effective than any single trait selection.