中国瓜菜2025，Vol.38Issue(2)：50-58,9.DOI:10.16861/j.cnki.zggc.202423.0003
基于主成分和聚类分析不同辣椒资源农艺和品质性状的综合评价
Comprehensive evaluation on agronomic and quality traits of different pepper resources based on principal component and cluster analysis
摘要
Abstract
To explore the difference in the comprehensive quality of different pepper resources,20 varieties were used as experimental materials to investigate genetic diversity of agronomic and quality traits with genetic diversity analysis,cor-relation analysis,principal component and cluster analysis.The results showed that there were rich genetic diversities.Co-efficient of variation of quantitative traits ranged from 11.63％to 63.15％.There were significant correlations between ag-ronomic traits and quality traits.The principal component analysis showed that 14 traits were integrated into 5 principal components making 84.488％cumulative contribution to the total variance.Cluster analysis divided the tested varieties in-to 3 types.Based on the dietary habits of the general public in Guizhou,the first type can be used for processing ferment-ed pepper,oil pepper,and burnt pepper noodles.The second type can be used for fresh and processed fermented pepper,oil pepper,and burnt pepper noodles.The third type can be used for spicy seasoning.This research provided a foundation for the exploration and utilization of pepper resources and breeding of superior varieties.关键词
辣椒/农艺性状/品质性状/主成分分析/聚类分析Key words
Pepper/Agronomic traits/Quality traits/Principal component analysis/Cluster analysis分类
农业科技引用本文复制引用
任朝辉,何建文,田怀志,田浩,廖卫琴..基于主成分和聚类分析不同辣椒资源农艺和品质性状的综合评价[J].中国瓜菜,2025,38(2):50-58,9.基金项目
贵州省科技计划项目(黔科合支撑(2022)重点016号) （黔科合支撑(2022）
贵州省科技计划项目(黔科合服企(2024)008-1) （黔科合服企(2024）
