苦瓜主要品质性状的遗传变异、相关和通径分析

对23份苦瓜材料的10个品质性状进行了研究。结果表明,苦瓜维生素C、还原糖、有机酸、果瘤、果色、果刺和苦味遗传变异系数大,遗传力高;水分含量遗传变异系数很小;风味遗传变异系数较小,遗传力低。苦瓜4个内在营养品质之间相关性小,而4个外观品质性状之间关系密切。两个味觉品质与4个内在营养品质之间相关性小,但与4个外观品质之间关系密切。内在营养品质与外观品质之间有一定关系。通径分析提出通过降低果实的苦味和有机酸含量来提高风味品质;通过水分含量和果瘤两性状的直接选择来实现对维生素C的间接选择。

Studies on genetic variation, correlation and path analysis in bitter gourd (Momordica charantia L.)

10 quality characters of 23 breeding materials of bitter gourd were researched in this experiment. The results showed that there were bigger genetic coefficients of variation and higher heritability for vitamin C, reducing sugar, organic acid, fruit tumor, fruit color, fruit thorn and bitterness; and very small genetic coefficients of variation for water contents;and small genetic coefficients of variation and lower heritability for flavor. Significant correlation was not found between 4 internal nutrient quality characters, but was found between 4 external quality characters. Less correlation was found between 2 taste quality characters and 4 nutrient quality characters, however, significant correlation was found between 2 taste quality characters and 4 external quality characters. There was some correlation between nutrient quality characters and external quality characters. It was put forward that the flavor can be improved by decreasing bitterness and organic acid and vitamin C selection can be carried out by direct selection of water contents and fruit tumor through path analysis.