薄壳山核桃无性系种实性状综合评价

杨兵兵; 姚小华; 张成才; 邵慰忠; 杨雨晨; 刘林秀

doi:10.12171/j.1000-1522.20210323

薄壳山核桃无性系种实性状综合评价

doi: 10.12171/j.1000-1522.20210323

杨兵兵^{1, 2,},
姚小华^1, ,,
张成才¹,
邵慰忠³,
杨雨晨¹,
刘林秀¹

1.
中国林业科学研究院亚热带林业研究所，浙江杭州 311400
2.
南京林业大学，江苏南京 210037
3.
建德市林业技术推广中心，浙江建德 311600

基金项目: 江西省林业局林业科技创新专项“薄壳山核桃无性系引种试验与筛选”（创新专项（2020）04），华东区薄壳山核桃优质轻简高效栽培技术集成与示范（2020YFD100070303）

详细信息

作者简介:
杨兵兵。主要研究方向：经济林育种研究。Email：2249805940@qq.com　地址：311400浙江省杭州市富阳区大桥路73号

责任作者:
姚小华，博士，研究员。主要研究方向：经济林遗传育种与栽培技术研究。Email：yaoxh168@163.com　地址：同上

中图分类号: S664.1
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- 被引次数: 0
出版历程
- 收稿日期: 2021-08-26
- 修回日期: 2022-02-21
- 网络出版日期: 2023-03-18
- 刊出日期: 2023-05-25

Comprehensive evaluation of seed and fruit traits of thin shell of pecan clones

1.
Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang, China
2.
Nanjing Forestry University, Nanjing 210037, Jiangsu, China
3.
Jiande Forestry Technology Extension Center, Jiande 311600, Zhejiang, China

摘要

摘要: 目的探究薄壳山核桃成分组成、含量差异及各品质性状之间相关性，为优良种质资源的挖掘和优良新无性系的选育提供参考。方法对50个无性系的种仁含油率、脂肪酸、酚类物质含量、核果质量、核果高、核果径、仁质量等性状进行测定，分析各性状之间相关性，并基于主成分分析模型进行综合评价。结果（1）含油率均处于70.09% ~ 79.99%之间，其中JD25、JD13、JD6、JH3、JD23、XS3、JD27和 JD28含油率均值较大。（2）油脂中共检测出8种脂肪酸，且脂肪酸各成分的相对含量存在差异，其中JH1、JD21、XS3、JD27和XS7不饱和脂肪酸含量高于其他无性系。（3）各个性状之间存在显著差异，其中不饱和脂肪酸变异系数为0.38%，最为稳定；总黄酮与缩合单宁变异系数为51.22%和49.88%，属高度变异。（4）采用主成分分析模型对50个无性系进行综合评价，其中XS12、XS1、JD23、XS3、JH1、XS8、JD30和JD29排名靠前。结论综合含油率和主成分分析模型排名考虑，分别选择各自排名前3和两者共有的无性系，即JD23、XS3、XS12、XS1、JD25、JD13和JD6作为优良种质资源和优良无性系进行培育与选育。
- 薄壳山核桃 /
- 营养性状 /
- 经济性状 /
- 相关性 /
- 主成分分析
Abstract: Objective This paper aims to explore the composition, content difference and correlation of the components of pecans, and to provide a reference for the mining of superior germplasm resources and the breeding of superior new clones. Method The oil content, fatty acid, phenolic substance content, drupe mass, drupe height, drupe diameter, and kernel mass of 50 clones were measured to analyze the correlation among the traits, and comprehensive evaluation was made based on the principal component analysis model. Result (1) The oil content ranged from 70.09% to 79.99%, among which the mean oil contents of JD25, JD13, JD6, JH3, JD23, XS3, JD27 and JD28 were higher. (2) A total of 8 kinds of fatty acids were detected, and the relative contents of fatty acids were different, among which the contents of JH1, JD21, XS3, JD27 and XS7 unsaturated fatty acids were higher than those of other varieties. (3) There were significant differences among traits, and the variation coefficient of unsaturated fatty acids was 0.38%, which was the most stable one. The coefficients of variation of total flavonoids and condensed tannin were 51.22% and 49.88%, respectively, which were high variables. (4) Principal component analysis was used to comprehensively evaluate the 50 clones, among which, XS12, XS1, JD23, XS3, JH1, XS8, JD30 and JD29 ranked the top. Conclusion Considering the comprehensive oil content and principal component analysis model ranking, the top 3 clones of each and the clones shared by both, i.e. JD23, XS3, XS12, XS1, JD25, JD13 and JD6 are selected as excellent germplasm resources and excellent clones for cultivation and breeding.
- Carya illinoensis /
- nutritional property /
- economic trait /
- correlation /
- principal component analysis

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图 1 不同薄壳山核桃无性系脂肪酸相对含量分析

Figure 1. Relative content analysis of fatty acids in different pecan varieties

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图 2 脂肪酸各成分之间的相关性分析

***表示在0.001水平相关性显著；**表示在0.01水平相关性显著；*表示在0.05水平相关性显著。*** indicates significant correlation at 0.001 level; ** indicates significant correlation at 0.01 level; * indicates significant correlation at 0.05 level.

Figure 2. Correlation analysis between various components of fatty acid

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图 3 酚类代谢物之间的相关性分析

Figure 3. Correlation analysis between phenolic metabolites

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图 4 50个薄壳山核桃无性系的主成分综合评价结果

Figure 4. Principal component comprehensive evaluation results of 50 pecan varieties

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表 1 不同薄壳山核桃无性系含油率变异分析

Table 1. Variation analysis of oil contents in different pecan cultivars

无性系 Clone	含油率 Oil content/%	无性系 Clone	含油率 Oil content/%
JD1	76.89 ± 0.44ijklm	JD26	78.28 ± 0.19def
JD2	70.77 ± 0.42v	JD27	78.63 ± 0.37bcde
JD3	73.05 ± 0.83t	JD28	78.50 ± 0.12cde
JD4	76.75 ± 0.63jklm	JD29	74.54 ± 0.45s
JD5	75.40 ± 0.31pqr	JD30	76.63 ± 0.31klm
JD6	79.17 ± 0.23bc	XS1	78.24 ± 0.19def
JD7	75.25 ± 0.38pqr	XS2	75.49 ± 0.25pqr
JD8	71.90 ± 0.50u	XS3	78.78 ± 0.19bcd
JD9	76.54 ± 0.66klmn	XS4	76.28 ± 0.20mno
JD10	77.76 ± 0.61fgh	XS5	75.68 ± 0.36opq
JD11	76.50 ± 0.12lmn	XS6	75.81 ± 0.46op
JD12	75.47 ± 0.06pqr	XS7	77.42 ± 0.14ghij
JD13	79.30 ± 0.11b	XS8	75.42 ± 0.36pqr
JD14	76.74 ± 0.27jklm	JH1	74.96 ± 0.04rs
JD15	77.54 ± 0.10ghi	JH2	78.28 ± 0.22def
JD16	77.71 ± 0.20fgh	JH3	78.99 ± 0.20bc
JD17	76.97 ± 0.19ijklm	JH4	77.26 ± 0.14hijk
JD18	76.87 ± 0.54ijklm	JH5	77.06 ± 0.41hijkl
JD19	70.09 ± 0.50w	JD31	77.75 ± 0.40fgh
JD20	76.74 ± 0.32jklm	XS9	74.44 ± 0.48s
JD21	75.41 ± 0.33pqr	XS10	75.93 ± 0.09nop
JD22	77.27 ± 0.23hijk	XS11	77.18 ± 0.44hijkl
JD23	78.81 ± 0.43bcd	XS12	76.34 ± 0.82mno
JD24	78.00 ± 0.14efg	XS13	75.02 ± 0.54qrs
JD25	79.99 ± 0.13a	XS14	72.21 ± 0.12u
注：不同小写字母表示在P < 0.05时差异显著。Note: different lowercase letters indicate significant differences at P < 0.05 level.

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表 2 脂肪酸各成分相对含量多样性统计分析

Table 2. Statistical analysis of the diversity of fatty acid components %

指标 Index	最小值 Min. value	最大值 Max. value	平均值 Average	中位数 Median	CV
棕榈酸 Palmitic acid	4.98	6.81	5.93	5.92	6.25
硬脂酸 Stearic acid	1.88	3.37	2.50	2.48	13.44
花生酸 Peanut acid	0.07	0.15	0.11	0.12	10.40
棕榈烯酸 Palmitoleic acid	0.04	0.09	0.07	0.07	23.02
油酸 Oleic acid	61.20	76.60	70.75	71.35	5.57
顺-11-二十碳烯酸 cis-11-eicosenoic acid	0.22	0.34	0.27	0.27	8.74
亚油酸 Linoleic acid	14.00	28.80	19.37	18.75	18.96
亚麻酸 Linolenic acid	0.74	1.54	1.01	0.98	17.81

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表 3 16个性状的统计多样性分析

Table 3. Statistical diversity analysis of 16 traits

指标 Index	最小值 Min. value	最大值 Max. value	平均值 Average	中位数 Median	CV/%
含油率 Oil content/%	70.09	79.99	76.41	76.74	2.74
饱和脂肪酸 Saturated fatty acid/%	7.78	9.28	8.54	8.53	3.99
不饱和脂肪酸 Unsaturated fatty acid/%	90.72	92.20	91.46	91.48	0.38
单不饱和脂肪酸 Monounsaturated fatty acid/%	61.53	76.96	71.08	71.68	5.55
多不饱和脂肪酸 Polyunsaturated fatty acid/%	14.74	30.04	20.38	19.67	18.68
单个核果质量 Mass per drupe/g	4.94	10.10	7.54	7.41	19.06
核果高 Drupe height/mm	31.58	54.30	39.79	39.12	12.05
核果径 Drupe diameter/mm	17.10	25.12	21.61	21.68	9.24
仁质量 Kernel mass/g	2.47	5.29	3.85	3.86	21.35
果壳质量 Fruit shell mass/g	0.56	1.93	0.90	0.85	23.53
出仁率 Kernel content/%	0.36	0.60	0.51	0.52	8.81
含壳率 Shell content/%	0.40	0.64	0.49	0.48	9.18
缩合单宁 Condensed tannin/%	0.32	2.39	0.99	0.86	49.88
总酚 Total phenol/%	1.94	5.74	3.45	3.42	24.18
总黄酮 Total flavonoids/%	0.91	5.07	2.08	1.80	51.22
鞣花酸 Ellagic acid/%	0.05	0.22	0.10	0.10	35.16

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表 4 6个主成分的特征值、贡献率和累积贡献率

Table 4. Eigenvalues, contribution rates and cumulative contribution rates of the 6 principal components

主成分 Principal component	特征值 Eigenvalue	贡献率 Contribution rate/%	累计贡献率 Cumulative contribution rate/%
1	5.396	29.976	29.976
2	3.081	17.119	47.095
3	2.105	11.692	58.787
4	1.989	11.052	69.838
5	1.284	7.134	76.973
6	1.100	6.112	83.085

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表 6 50个薄壳山核桃无性系各性状分析

Table 6. Analysis of characters of 50 pecan clones

无性系 Clone	不饱和脂肪酸 Unsaturated fatty acid/%	单个核果质量 Mass per drupe/g	仁质量 Kernel mass/g	出仁率 Kernel content/%	儿茶素 Catechin/%	缩合单宁 Condensed tannin/%	总酚 Total phenol/%	总黄酮 Total flavonoids/%	鞣花酸 Ellagic acid/%	含油率 Oil content/%
XS12	91.70	9.97	5.13	0.51	0.33	2.39	5.74	5.07	0.11	0.78
XS1	91.43	9.26	4.37	0.47	0.52	0.96	4.14	1.93	0.10	0.79
JD23	91.28	9.53	4.32	0.45	0.56	0.56	3.59	1.15	0.06	0.70
XS3	92.15	5.91	2.80	0.47	1.01	2.32	4.32	5.03	0.10	0.77
JH1	92.04	7.15	3.53	0.49	0.71	1.32	3.60	2.13	0.10	0.77
XS8	91.49	8.61	3.88	0.45	0.36	1.86	3.37	4.24	0.14	0.77
JD30	91.31	6.70	3.61	0.54	0.40	2.00	5.35	4.93	0.12	0.76
JD29	90.86	7.35	3.74	0.51	0.37	0.60	4.57	1.39	0.20	0.78
JD1	91.77	8.84	4.93	0.56	0.52	0.67	3.15	1.61	0.08	0.77
JD2	91.21	7.62	4.21	0.55	0.35	0.66	4.24	1.40	0.11	0.80
JD3	91.50	8.00	4.20	0.52	0.12	0.87	3.10	1.80	0.06	0.75
JD4	91.16	5.92	2.66	0.45	0.51	0.85	4.22	1.80	0.06	0.77
JD5	90.91	7.85	4.08	0.52	0.38	0.54	3.47	1.22	0.13	0.79
JD6	91.48	5.29	3.04	0.58	0.37	0.44	2.52	1.11	0.00	0.78
JD7	91.28	6.24	2.96	0.47	0.29	0.57	2.42	0.99	0.06	0.75
JD8	90.99	5.48	2.73	0.50	0.52	1.13	3.35	2.33	0.11	0.75
JD9	91.53	10.03	5.18	0.52	0.23	0.44	2.47	0.91	0.09	0.78
JD10	91.51	9.90	5.16	0.52	0.24	0.51	2.81	1.13	0.07	0.76
JD11	91.29	9.32	5.00	0.54	0.41	0.96	2.64	2.32	0.12	0.79
JD12	91.19	8.29	4.50	0.54	0.35	0.82	1.94	1.97	0.11	0.78
JD13	90.72	9.30	5.07	0.54	0.40	0.80	3.65	1.70	0.06	0.79
JD14	91.08	7.88	4.23	0.54	0.30	1.37	3.73	1.29	0.08	0.75
JD15	91.43	6.78	3.55	0.52	0.39	0.95	3.97	2.22	0.11	0.75
JD16	91.64	8.04	4.25	0.53	0.44	1.12	3.36	1.59	0.07	0.77
JD17	91.11	6.00	2.95	0.49	0.43	0.93	4.41	2.43	0.07	0.75
JD18	91.47	8.18	3.84	0.47	0.53	0.53	2.32	1.18	0.09	0.77
JD19	91.34	9.43	5.29	0.56	0.29	1.50	5.47	2.94	0.09	0.77
JD20	91.38	7.90	4.42	0.56	0.30	0.73	3.25	2.06	0.12	0.79
JD21	92.19	6.88	4.10	0.60	0.55	1.03	3.84	2.49	0.22	0.75
JD22	91.57	8.45	3.80	0.45	0.48	1.27	3.91	2.07	0.15	0.72
JD24	91.74	7.48	3.80	0.51	0.43	1.31	3.90	2.50	0.09	0.77
JD25	91.68	6.50	3.31	0.51	0.27	0.32	2.48	1.15	0.06	0.76
JD26	91.35	6.19	3.57	0.58	0.28	0.40	2.88	1.19	0.08	0.76
JD27	92.20	4.94	2.62	0.53	0.44	0.98	3.54	2.03	0.08	0.77
JD28	91.54	7.24	4.14	0.57	0.33	0.54	2.48	1.30	0.11	0.77
XS2	91.07	8.45	4.18	0.50	0.38	0.76	2.73	1.69	0.15	0.78
XS4	91.44	6.36	3.19	0.50	0.79	0.61	3.26	1.27	0.09	0.73
XS5	91.74	9.26	4.33	0.47	0.45	0.52	2.55	1.21	0.09	0.71
XS6	91.62	9.54	5.21	0.55	0.48	1.10	3.64	2.27	0.09	0.77
XS7	92.02	6.49	2.98	0.46	0.48	0.55	3.66	1.29	0.21	0.76
JH2	91.52	6.78	3.49	0.52	0.37	0.85	3.75	2.12	0.11	0.78
JH3	91.63	10.10	5.17	0.51	0.71	1.71	3.06	3.79	0.09	0.75
JH4	91.48	5.65	2.57	0.45	0.56	0.80	2.56	1.67	0.07	0.72
JH5	91.48	5.72	2.47	0.43	0.50	1.21	4.15	1.58	0.13	0.76
JD31	91.33	7.58	3.97	0.52	1.38	1.83	2.41	3.88	0.08	0.78
XS9	91.91	7.00	3.38	0.48	0.51	1.36	2.70	2.46	0.10	0.77
XS10	91.65	6.91	2.48	0.36	0.30	0.93	2.84	1.27	0.12	0.75
XS11	91.06	5.32	3.01	0.57	0.42	1.47	3.16	3.64	0.09	0.74
XS13	91.96	6.53	3.38	0.52	0.56	0.68	3.69	1.39	0.13	0.78
XS14	90.75	7.10	3.90	0.55	0.50	0.78	4.08	1.98	0.13	0.77

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表 5 6个主成分的特征向量

Table 5. Feature vectors of 6 principal components

指标 Index	主成分1 Principal component 1	主成分2 Principal component 2	主成分3 Principal component 3	主成分4 Principal component 4	主成分5 Principal component 5	主成分6 Principal component 6
多不饱和脂肪酸 Polyunsaturated fatty acid	−0.952	0.180	0.173	−0.095	0.049	0.046
亚油酸 Linoleic acid	−0.948	0.191	0.167	−0.096	0.048	0.035
单不饱和脂肪酸 Monounsaturated fatty acid	0.948	−0.212	−0.174	0.121	−0.024	−0.011
油酸 Oleic acid	0.948	−0.211	−0.174	0.122	−0.027	−0.011
亚麻酸 Linolenic acid	−0.777	−0.089	0.260	−0.047	0.054	0.244
仁质量 Kernel mass	0.437	0.828	0.277	0.135	0.014	0.115
单个核果质量 Mass per drupe	0.276	0.733	0.389	0.452	−0.073	0.082
不饱和脂肪酸 Unsaturated fatty acid	0.341	−0.428	−0.075	0.335	0.260	0.367
棕榈烯酸 Palmitoleic acid	−0.233	0.326	−0.648	−0.073	−0.184	0.168
总酚 Total phenol	0.245	−0.179	0.632	−0.294	−0.075	−0.416
总黄酮 Total flavonoids	0.314	−0.252	0.566	−0.239	−0.192	0.244
顺-11-二十碳烯酸 cis-11-eicosenoic acid	0.290	−0.364	0.510	−0.062	0.499	−0.129
出仁率 Kernel content	0.421	0.454	−0.169	−0.689	0.243	0.139
含壳率 Shell content	−0.421	−0.454	0.169	0.689	−0.243	−0.139
核果径 Drupe diameter	0.108	0.601	0.102	0.665	0.194	0.014
含油率 Oil content	−0.059	0.083	0.131	0.004	0.663	0.253
核果高 Drupe high	0.365	0.448	0.386	−0.244	−0.454	0.093
儿茶素 Catechin	0.078	−0.44	0.226	−0.014	−0.275	0.703

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