大豆主要品质性状间的相关分析

ANALYSIS OF CORRELATION BETWEEN THE MAJOR COMPONENTS OF SOYBEAN SEEDS

摘要:

为确定主要品质性状间的相关关系, 本研究选用了31个吉林省有代表性的主推品种。结果表明, 脂肪含量与亚麻酸含量呈极显著负相关; 蛋白质与亚麻酸呈极显著正相关; 亚油酸与亚麻酸呈极显著负相关; 且直接作用最大, 遗传力也明显高于亚麻酸, 故可通过亚油酸对亚麻酸进行间接选择。

Abstract:

Thirty-one representive soyabean varieties obtained from Jilin province were used in this studyto determine correlation between the major components of seeds in soybean. The results showed thatoil content and oleic were negatively and significantly correlated with linolenic acid content;and thatprotein content was positively and significantly correlated with linolenic acid content. The negative direct effect of oleic acid on linolenic acid was the biggest. There for attempts to reduce linolenic acidcontent by selection for high olenic acid content maybe possible. This is especially because linolenic acid has low heritability compared with the olenic acid.