[1]王慧婷,侯栋,马娟娟,等.黄瓜种质资源果实品质的综合评价[J].江苏农业学报,2025,(05):943-951.[doi:doi:10.3969/j.issn.1000-4440.2025.05.013]
　WANG Huiting,HOU Dong,MA Juanjuan,et al.Comprehensive evaluation of fruit quality in cucumber germplasm resources[J].,2025,(05):943-951.[doi:doi:10.3969/j.issn.1000-4440.2025.05.013]
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黄瓜种质资源果实品质的综合评价()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年05期
页码:
943-951
栏目:
园艺
出版日期:
2025-05-31

文章信息/Info

Title:
Comprehensive evaluation of fruit quality in cucumber germplasm resources
作者:
王慧婷1; 侯栋1; 2; 马娟娟1; 陶海霞3; 张东琴2; 颉建明1; 黄书超1; 岳宏忠2; 李亚莉2
(1.甘肃农业大学园艺学院,甘肃兰州730070；2.甘肃省农业科学院蔬菜研究所,甘肃兰州730070；3.甘肃省农业科学院畜草与绿色农业研究所,甘肃兰州730070)
Author(s):
WANG Huiting1; HOU Dong1; 2; MA Juanjuan1; TAO Haixia3; ZHANG Dongqin2; XIE Jianming1; HUANG Shuchao1; YUE Hongzhong2; LI Yali2
(1.College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China；2.Vegetable Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China；3.Institute of Livestock and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
关键词:
黄瓜; 果实品质; 相关性分析; 主成分分析; 聚类分析
Keywords:
cucumber; fruit quality; correlation analysis; principal component analysis; cluster analysis
分类号:
S642.2
DOI:
doi:10.3969/j.issn.1000-4440.2025.05.013
文献标志码:
A
摘要:
为明确不同黄瓜材料果实品质差异,筛选品质优良的种质资源。本研究对58份黄瓜材料进行口感评价,从中筛选得到9种具有代表性的材料(m43、u427、Jm25、u415、m38、T111、R101、m39和m32),测定可溶性糖组分含量及果实风味品质,并通过相关性分析、主成分分析和聚类分析对9种黄瓜材料的营养品质进行综合评价与分析。结果表明,黄瓜果实中主要的可溶性糖是果糖和葡萄糖,主要的有机酸是苹果酸,主要的氨基酸是天冬氨酸和谷氨酸。不同黄瓜材料果实品质间存在差异,m43果实中葡萄糖含量、柠檬酸含量和维生素C含量显著高于其他材料；u415果实中天冬氨酸含量和谷氨酸含量最高。相关性分析结果显示,可溶性固形物含量与维生素C含量呈极显著正相关,与总氨基酸含量和必需氨基酸含量呈显著负相关；葡萄糖含量、果含量糖、鼠李糖含量与总氨基酸含量和必需氨基酸含量呈极显著负相关。主成分分析及综合评价得分由高到低依次为m43、u415、u427、Jm25、m38、T111、m32、R101、m39。通过聚类分析将9种黄瓜材料分为4类,第Ⅰ类分别为T111、m32、R101；第Ⅱ类分别为u415、u427、m38、Jm25；第Ⅲ类为m43；第Ⅳ类为m39。综合分析发现m43的营养品质最好,可作为黄瓜高品质育种的优质亲本。
Abstract:
To clarify fruit quality variations among cucumber materials and identify superior germplasm resources, this study conducted sensory evaluations on 58 cucumber materials, from which nine representative materials (m43, u427, Jm25, u415, m38, T111, R101, m39, and m32) were selected. The study measured the content of soluble sugar components and the flavor quality of the fruits, and conducted a comprehensive evaluation and analysis of the nutritional quality of the nine cucumber materials through correlation analysis, principal component analysis, and cluster analysis. The results indicated that the main soluble sugars in cucumber fruits were fructose and glucose, the predominant organic acid was malic acid, and the primary amino acids were aspartic acid and glutamic acid. There were differences in fruit quality among different cucumber materials. The contents of glucose, citric acid, and vitamin C in the fruits of material m43 were significantly higher than those in other materials, while the contents of aspartic acid and glutamic acid in the fruits of material u415 were the highest. The results of the correlation analysis showed that the content of soluble solids was extremely significantly positively correlated with the content of vitamin C, and significantly negatively correlated with the total amino acid content and essential amino acid content. The contents of glucose, fructose, and rhamnose were extremely significantly negatively correlated with the total amino acid content and essential amino acid content. The scores of the principal component analysis and comprehensive evaluation, from highest to lowest, were as follows: m43, u415, u427, Jm25, m38, T111, m32, R101, and m39. The nine cucumber materials were divided into four categories through cluster analysis. Category Ⅰ included T111, m32, and R101. Category Ⅱ included u415, u427, m38, and Jm25. Category Ⅲ included m43. Category Ⅳ included m39. Comprehensive analysis showed that m43 had the best nutritional quality and could be used as a high-quality parent for high-quality cucumber breeding.

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备注/Memo

备注/Memo:
收稿日期：2024-08-31基金项目：黄瓜风味品质精准鉴定及评价研究项目(2021GAAS35)；国家大宗蔬菜产业技术体系兰州综合试验站项目(CARS-23-G19)；甘肃省科技计划项目(22CX8NA030)作者简介：王慧婷(1997-),女,甘肃白银人,硕士研究生,研究方向为蔬菜育种与栽培技术。(E-mail)2486611051@qq.com通讯作者：侯栋,(E-mail)houdong215@163.com
更新日期/Last Update: 2025-06-24