TPA Method was Used to Analyze the Texture and Split of F1 Fruit of Jujube Hybrid

doi:10.6048/j.issn.1001-4330.2023.03.011

Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (3): 608-615.DOI: 10.6048/j.issn.1001-4330.2023.03.011

• Horticultural Special Local Products·Physiology and Biochemistry • Previous Articles Next Articles

TPA Method was Used to Analyze the Texture and Split of F₁ Fruit of Jujube Hybrid

YANG ZHi¹^,²(), DONG Mengyi¹^,², WANG Zhenlei¹^,², YAN Fenfen¹^,², WU Cuiyun¹^,², WANG Jiurui¹^,³, LIU Mengjun¹^,³(), LIN Minjuan¹^,²()

1. The National and Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang/College of Plant Science, Tarim University, Alar Xinjiang, 843300, China
2. Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Xinjiang Production & Construction Corps, Tarim University, Alar Xinjiang 843300,China
3. Hebei Agricultural Vniversity Chinese Date Research Center,Baoding Hebei 071001,China

Received:2022-08-05 Online:2023-03-20 Published:2023-04-18
Correspondence author: LIN Minjuan (1979-), female, professor, research interest: fruit germplasm resources and genetic breeding,(E-mail)lmjzky@163.com;
Liu Mengjun (1965-), male, professor, doctoral supervisor, research interest: dried fruit germplasm resources and molecular breeding,(E-mail)lmj1234567@aliyun.com
Supported by:
The Science and Technology Innovation Leading Talents Program of the XPCC(2018CB032);Science and Technology Support Program for Key Industries in Southern Xinjiang(2017DB006);Innovation and Entrepreneurship Platform and Base Construction Project(2019CB001);National Key Research and Development Program of the 13th Five-Year Plan(2019YFD1001605)

基于TPA法枣酸枣杂交F₁果实质地与裂果对比分析

杨植¹^,²(), 董梦怡¹^,², 王振磊¹^,², 闫芬芬¹^,², 吴翠云¹^,², 王玖瑞¹^,³, 刘孟军¹^,³(), 林敏娟¹^,²()

1.南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室/新疆生产建设兵团南疆特色果树生产工程实验室/塔里木大学植物科学学院,新疆阿拉尔 843300
2.新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,新疆阿拉尔 843300
3.河北农业大学中国枣研究中心,河北保定 071001

通讯作者: 林敏娟(1979-),女,河北人,教授,硕士生导师,研究方向为果树种质资源与遗传育种,(E-mail)lmjzky@163.com;
刘孟军(1965-),男,河北人,教授,博士生导师,研究方向为干果种质资源与分子育种,(E-mail)lmj1234567@aliyun.com
作者简介:杨植(1995-),男,陕西人,硕士研究生,研究方向为果树遗传育种,(E-mail)1256007929@qq.com
基金资助:
兵团中青年科技创新领军人才计划(2018CB032);南疆重点产业科技支撑计划(2017DB006);创新创业平台与基地建设项目(2019CB001);国家十三五重点研发项目(2019YFD1001605)

Abstract

Abstract:

【Objective】 To evaluate the texture diversity of F₁ hybrid fruit between jujube and jujube and reveal the relationship between different texture fruit and split fruit. 【Methods】 Correlation analysis, principal component analysis and cluster analysis were used to conduct TPA analysis on fruit of F1 generation and its parents of jujube male sterility JMS2 (Z.jujuba JMS2)× jujube Xing16 (Z.acidojujuba) and to compare Dehiscent fruit rate. By analyzing the stress curve, 7 fruit texture parameters including hardness, adhesion, cohesiveness, elasticity, breaking force, adhesiveness and chew ability were obtained. 【Results】 The results showed that the indexes of fruit texture were separated to different degrees, and the coefficient of variation was 17.79%-52.43%. Correlation analysis found that elasticity, rupture strength, adhesiveness and chewiness were extremely positively correlated, correlation coefficients were distributed between 0.33-0.94, and hardness, adhesiveness and chewiness had strong correlation with other indicators and cohesion were very negatively correlated with hardness, fracture force, and the adhesive. Using principal component analysis, the seven texture parameters were transformed into four principal components contributing to 96.47%, which were hardness factor, cohesion factor, adhesion factor and elastic factor. According to the four fruit essence landlord component cluster analysis, the hybrid group different fruit quality was divided into three groups, which were dense soft group, high elastic hard maternal group and median paternal group. Median paternal group is the largest among the three groups, accounting for 76.56% of the total.【Conclusion】 It is found that the group with high hardness, viscosity and elasticity parameters or high pulp cohesiveness has lower Dehiscent fruit rate.

Key words: jujube; F₁ group; character; principal component; clustering analysis

摘要：

【目的】评价枣和酸枣杂交F₁代果实质地多样性,分析不同质地果实与裂果的关系。【方法】采用相关性分析、主成分和聚类分析等方法,研究枣雄性不育JMS2(Z.jujuba)×酸枣邢16(Z.acidojujuba)的F₁代及其亲本果实,基于TPA分析并对比果实裂果率。运用应力曲线得出硬度、粘附性、内聚性、弹性、破裂力、胶粘性和咀嚼性7个果实质地参数。【结果】各果实质地指标均有不同程度的分离,变异系数分布17.79%~52.43%。弹性、破裂力、胶粘性和咀嚼性呈极显著正相关,相关性系数分布在0.33~0.94,硬度、胶粘性和咀嚼性与其他指标相关性较强,内聚性与硬度、破裂力呈极显著负相关,与粘附性呈显著性负相关,应用主成分分析,把7个质地参数,转化为累计贡献率为96.47%的4个主成分分别为硬度因子、内聚因子、粘附因子和弹性因子,杂交群体不同果实质地分成3个群体,分别为绵密软质群、高弹硬质母本群和中值父本群。中值父本群是3个类群中最大的,占总数的76.56%。【结论】硬度、胶粘性和弹性参数高或果肉内聚性高的类群裂果率更低。

关键词: 枣, F₁群体, 花性状, 主成分, 聚类分析

CLC Number:

S665.1

YANG ZHi, DONG Mengyi, WANG Zhenlei, YAN Fenfen, WU Cuiyun, WANG Jiurui, LIU Mengjun, LIN Minjuan. TPA Method was Used to Analyze the Texture and Split of F₁ Fruit of Jujube Hybrid[J]. Xinjiang Agricultural Sciences, 2023, 60(3): 608-615.

杨植, 董梦怡, 王振磊, 闫芬芬, 吴翠云, 王玖瑞, 刘孟军, 林敏娟. 基于TPA法枣酸枣杂交F₁果实质地与裂果对比分析[J]. 新疆农业科学, 2023, 60(3): 608-615.

Figures/Tables 9

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性状 Traits	最小值 Minimum	最大值 Maximum	极差 Range	均值 Mean	标准差 SD	变异系数 CV (%)	偏度 Skewness	峰度 Kurtosis
硬度 Hardness(N)	44.10	338.23	294.14	194.97	59.08	30.30	-0.10	-0.04
粘附性 Adhesiveness(N.mm)	0.08	0.99	0.91	0.23	0.12	52.43	2.33	10.46
内聚性 Cohesiveness(Ratio)	0.03	0.19	0.16	0.10	0.03	32.61	0.52	0.26
弹性 Springiness(mm)	4.03	11.41	7.38	7.59	1.35	17.79	0.05	-0.06
破裂力 Fractur ability(N)	0.00	310.40	310.40	152.14	79.16	52.03	-0.69	-0.13
胶粘性 Gumminess(N)	5.33	42.58	37.25	18.21	7.14	39.19	0.93	1.14
咀嚼性 Chewiness(mj)	29.14	436.89	407.76	142.43	72.87	51.16	1.34	2.52

性状 Traits	最小值 Minimum	最大值 Maximum	极差 Range	均值 Mean	标准差 SD	变异系数 CV (%)	偏度 Skewness	峰度 Kurtosis
硬度 Hardness(N)	44.10	338.23	294.14	194.97	59.08	30.30	-0.10	-0.04
粘附性 Adhesiveness(N.mm)	0.08	0.99	0.91	0.23	0.12	52.43	2.33	10.46
内聚性 Cohesiveness(Ratio)	0.03	0.19	0.16	0.10	0.03	32.61	0.52	0.26
弹性 Springiness(mm)	4.03	11.41	7.38	7.59	1.35	17.79	0.05	-0.06
破裂力 Fractur ability(N)	0.00	310.40	310.40	152.14	79.16	52.03	-0.69	-0.13
胶粘性 Gumminess(N)	5.33	42.58	37.25	18.21	7.14	39.19	0.93	1.14
咀嚼性 Chewiness(mj)	29.14	436.89	407.76	142.43	72.87	51.16	1.34	2.52

KMO 统计量 KMO statistics		0.570 08
巴特利特球形度检验 Bartlett's test for sphericity	近似卡方	1 008.388
	自由度	21
	显著性	0.00

KMO 统计量 KMO statistics		0.570 08
巴特利特球形度检验 Bartlett's test for sphericity	近似卡方	1 008.388
	自由度	21
	显著性	0.00

成分 Ingredient	提取载荷平方和 Extract load square
成分 Ingredient	总计 Aggregate	方差百分比 Variancepercent	累积 Accumulation (%)
1	3.338 1	47.687 6	47.687 6
2	1.848 9	26.413 2	74.100 8
3	0.898 4	12.834	86.934 8
4	0.667 5	9.535 9	96.470 7
5	0.200 3	2.862	99.332 7
6	0.035 7	0.510 6	99.843 3
7	0.011	0.156 7	100