Correlation Analysis of the Processing Tomato Based on the Main Characteristics of the Fruit and Pulp Tissue

doi:10.6048/j.issn.1001-4330.2019.05.002

Abstract

Abstract: 【Objective】 The aim of his paper is to study the correlation and cluster of different characters in different pepper resources and lay a foundation for the further improvement of Xinjiang dry pepper varieties. 【Method】The 24 pepper advanced self-line germplasm resources were employed in this paper to evaluate the main fruit's traits, the main characteristic of the pulp cells structure and the time-consuming of the fruit losing 75% water. Thereafter, the correlation and cluster analysis was implemented to all the characteristic. By comparing the main characteristics of 12 processed tomato high-purity germplasm resources, the cross section of the fruit of the test material was determined. The thickness of the outer fruit skin of each test piece was compared and analyzed by the paraffin section technique. 【Result】The results showed that the positive and negative significance correlation existed among the characteristic, and the correlation coefficient ranged from -0.625^** to 0.976^**. Furthermore, 24 pepper germplasm resources could be divided into five groups by euclidean distance UPGMA method. The first groups included 8 lines, the second group included six lines, the third group included three lines, the fourth group included six lines, and the fifth group only included one line which implied the peculiarity of this line. 【Conclusion】The thicker the exocarp, the lower the decay rate of the fruit after being placed at room temperature for several days. This has important reference value for breeding excellent tomato varieties with good field tolerance

Key words: processing tomato; normal temperature; resistance to storage; rotting rate; correlation

摘要： 【目的】研究不同加工用番茄种质资源果肉外果皮细胞厚度和离体耐放性等性状间的相关性,为加工用番茄品种选育的田间耐贮运性改良奠定基础。【方法】比较12份加工用番茄高代纯合种质资源的果实主要性状,测定参试材料果实横切面情况,结合石蜡切片技术比较分析各试材的果肉组织外果皮厚度,研究不同材料自然室温放置35 d后的果实重量损失和腐烂率,并分析参试材料各调查性状间的相关性。【结果】主要果实性状差异显著,果肉组织外果皮厚度在6.75~10.30 μm变化,平均外果皮厚度为8.311 μm,12份材料的果实横切面面积存在一定的差异,常温放置35 d后的腐烂率在11.67%~98.33%变化,平均腐烂率为55.50%,失重率在17.36%~63.68%变化,平均失重率为31.96%,各调查性状间的相关系数介于-0.903^**~0.875^**,均呈不同程度的相关性,常温放置35 d后的腐烂率与果肉组织外果皮厚度呈显著的负相关。【结论】外果皮越厚果实常温放置若干天后的腐烂率越低,对于选育优异的田间耐放性好的加工用番茄品种有重要参考。

关键词: 加工番茄, 常温, 耐贮, 腐烂率, 相关性

YANG Tao, TANG Ya-ping, ZANG Guo-ru, LI Xiao-qin, Patiguli, WANG Bai-ke, LI Ning, WANG Juan, YU Qing-hui, YANG Sheng-bao. Correlation Analysis of the Processing Tomato Based on the Main Characteristics of the Fruit and Pulp Tissue[J]. Xinjiang Agricultural Sciences, 2019, 56(5): 797-807.

杨涛, 唐亚萍, 张国儒, 李晓琴, 帕提古丽, 王柏柯, 李宁, 王娟, 余庆辉, 杨生保. 基于加工用番茄果实及果肉组织主要性状的相关性分析[J]. 新疆农业科学, 2019, 56(5): 797-807.

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