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应用相关分析和主成分分析研究了14个杂交稻组合的11个米质和7个农艺性状的变异情况。结果表明,穗长、穗粒数对稻米外观品质的影响较大,粒数和产量对稻米的蒸煮品质影响较大。主成分分析结果表明,产量性状由3个主成分构成,其中穗长因子对产量贡献最大;品质性状由4个主成分构成,其中外观品质因子对米质贡献最大。通过米质表型聚类将14个组合分成3大类。
Correlation analysis and principal component analysis were used to study the variation of 11 grain quality and 7 agronomic traits in 14 hybrid rice combinations. The results showed that the spike length and grain number per spike had a great influence on the appearance quality of rice. The grain number and yield had a great influence on the cooking quality of rice. The principal component analysis showed that the yield traits consisted of three principal components, of which the spike length factor contributed the most to the yield. The quality traits consisted of four principal components, and the appearance quality factor contributed the most to the rice quality. The 14 combinations were divided into three categories by rice phenotyping.