Study on Fruit Characters of 15 Xinjiang Pear Varieties

doi:10.6048/j.issn.1001-4330.2022.01.015

Abstract

Abstract:

【Objective】 In order to study the similarity and genetic diversity of fruit characters among pear breeding materials, 15 Xinjiang pear varieties were compared and evaluated for their fruit characters, which provided reference for rational evaluation and utilization of Xinjiang Pear Germplasm resources. 【Methods】 Using the method of variance analysis and Q-cluster to compare and classify the pear fruit, and based on the characteristics of the fruit, principal component analysis was carried out. 【Results】 (1) The variety diversity of Xinjiang local pear was rich, the variation coefficient of each quantitative character ranged from 8.83% to 80.75%, the variation coefficient of fruit shape index was the smallest, and the variation range of stone cell content was the largest, which was mainly reflected in the different classification of different parts. (2) The order of fruit point density and fruit hardness was: calyx > stalk > carcass. (3) The 15 varieties were divided into four groups by Q-cluster, the same group was more close to the overall characteristics of other groups, and gathered according to the trend of the region. (4) Four principal components were extracted when the eigenvalue was more than 1, and the cumulative variance contribution rate was 85.91%. The top three of the evaluation results were Huocheng Donghuangli, Yili Jujuli and Kuike Amute. 【Conclusion】 In the cluster analysis, Lvli is clustered into one group, which has unique characteristics in fruit shape and quality, and has high content of soluble solids, so it can be used as a special breeding material; Heisuanli and Huocheng Donghuangli can be considered as breeding parents to improve the single fruit quality; Korla Huangsuanli has high hardness, which can be used for the research of transportation and storage tolerance; The juice content of Kuike Amute can be used as parents of high quality varieties for juicing. According to the comprehensive data analysis, Huocheng Donghuangli, Yili Jujuli and Kuike Amute have good fruit characters, which have important application value for pear germplasm innovation and parent selection of cross breeding.

Key words: pear; character analysis; cluster analysis; principal component analysis

摘要：

【目的】研究梨育种材料果实性状品种间相似度和遗传多样性,比较评价15个新疆梨品种果实性状,为梨种质创新和杂交育种亲本选配提供参考。【方法】采用方差分析法和Q型聚类,对梨果实进行比较及分类,基于果实性状进行主成分分析。【结果】 (1)新疆地方梨品种多样性丰富,各数量性状变异系数范围为8.83%~78.39%,果形指数变异系数最小,石细胞含量变异幅度最大,不同部位的不同级别分类上。(2)果点密度和果实硬度由大到小的顺序均为萼部>柄端>胴部趋势。(3)Q型聚类将15个品种分为四组,同一组内较其它组总体特征更为亲近,并未按地域趋势聚集。(4)主成分分析在特征值大于1时提取出4个主成分,累积方差贡献率达85.91%,前3名为霍城冬黄梨、伊犁句句梨、奎克阿木特。【结论】绿梨在聚类分析中自己聚为一类,果实外形及品质具有独特性,可溶性固形物含量较高,可用作特殊育种材料;黑酸梨和霍城冬黄梨可作为提高单果质量的选育亲本;库尔勒黄酸梨硬度大,可用于培育耐运输及贮藏;奎克阿木特汁液含量充足、可溶性固形物较高,可用于榨汁专用优质品种选育的亲本。霍城冬黄梨、伊犁句句梨、奎克阿木特果实性状好。

关键词: 梨, 性状分析, 聚类分析, 主成分分析

CLC Number:

S661.2

CHANG Wenjun, QIN Jinming, BAO Jianping, WANG Yatong, WANG Shaopeng, FAN Guoquan. Study on Fruit Characters of 15 Xinjiang Pear Varieties[J]. Xinjiang Agricultural Sciences, 2022, 59(1): 122-133.

常文君, 秦金铭, 包建平, 王亚铜, 王绍鹏, 樊国全. 15个新疆梨品种果实性状评价[J]. 新疆农业科学, 2022, 59(1): 122-133.

Figures/Tables 12

Table 1 Germplasm name and origin

来源地 Source	编号 No.	种质名称 Name of material
库尔勒 Korla	1	库尔勒黄酸梨
库尔勒 Korla	2	黑酸梨
库车县 Kuqa County	3	奎克阿木特
	4	库车阿木特
	5	褐色句句梨
	6	黄句句梨
	7	耐西普特
喀什 Kashgar	8	大果奎克阿木特
喀什 Kashgar	9	塔西阿木特
霍城县 Huocheng County	10	霍城冬黄梨
霍城县 Huocheng County	11	霍城句句梨
轮台县 Luntai County	12	轮台句句梨
伊犁 Yili	13	伊犁句句梨
莎车县 Shache County	14	莎车耐西普特
叶城县 Yecheng County	15	绿梨

Table 2 Description and assignment of pear varieties

性状 Character	各类型赋值 Assignment of each type
性状 Character	1	2	3	4	5	6
果实形状 Fruit shape (FS)	椭圆形	葫芦形	纺锤形	倒卵形	圆形	扁圆形
果实颜色 Fruit peel color (FPC)	黄色	黄绿	绿色	绿黄	黄褐
红晕 Blush	有	无
香气 Aroma	浓郁	中等	淡香	无
果柄状态 Fruit stalk condition (FSC)	木质	半木质半肉质	肉质
果心大小 Fruit core size (FCS)	大	中等	小
果肉烘干颜色 Pulp drying color (PDC)	深褐色	褐色	黄褐色	浅褐色	乳黄色

Fig.1 Proportion of 15 Xinjiang local pear fruits with different description characters Note:Numbers of legends corresponded to the description characters,different types of Table 2

Table 3 Fruit appearance index

品种编号 Breed number	单果质量 Weight per fruit(WF) (g)	果形指数 Fruit shape index(FSI)	果柄长 Stalk length(SL) (mm)	果柄宽 Stalk width(SW) (mm)	果点数量 Number of fruit points(个/cm²)			果点平均值 Fruit point average(FPA) (个/cm²)
品种编号 Breed number	单果质量 Weight per fruit(WF) (g)	果形指数 Fruit shape index(FSI)	果柄长 Stalk length(SL) (mm)	果柄宽 Stalk width(SW) (mm)	柄端 Stem end	胴部 Carcass	萼部 Calyx	果点平均值 Fruit point average(FPA) (个/cm²)
11	114.19^fg	1.228 1^b	26.35^f	5.07^f	46.33^a	38.47^bc	59.20^b	48.00
2	194.85^a	1.205 2^b	35.59^e	10.68^a	32.10^e	31.97^d	47.07^d	37.04
14	142.16^de	1.078 4^ef	42.69^b	6.54^de	26.20^e	16.80^h	9.10^h	17.37
1	127.14^ef	1.143 7^cd	40.56^bc	6.59^de	44.30^ab	27.23^ef	53.10^bcd	41.54
5	82.65^h	1.108 0^def	36.82^de	10.44^a	44.23^bc	37.17^bc	25.87^f	35.76
9	152.41^cd	1.057 6^f	43.46^b	8.28^bc	25.87^f	33.87^cd	14.90^gh	24.88
12	99.87^gh	1.058 8^f	36.91^de	8.55^b	44.53^ab	39.50^b	59.80^b	47.94
13	142.64^de	1.221 5^b	36.96^e	7.78^bc	39.87^bc	38.83^b	59.07^b	45.92
10	186.59^ab	1.364 6^a	48.13^a	10.20^a	38.37^cd	34.03^cd	51.80^cd	41.40
3	84.09^h	1.147 2^cd	37.19^de	7.74^bc	46.00^a	41.70^ab	50.40^cd	46.03
7	139.82^de	1.087 4^ef	50.74^a	6.57^de	33.60^de	25.40^fg	21.50^fg	26.83
6	112.73^fg	1.195 2^bc	35.75^de	4.38^f	44.53^ab	46.17^a	78.37^a	56.36
15	170.61^bc	0.910 7^g	28.79^f	2.68^g	16.83^g	30.67^de	54.57^bc	34.02
8	140.07^de	1.070 0^f	38.92^cd	6.26^e	31.27^e	19.80^h	36.43^e	29.17
4	135.80^de	1.125 1^de	41.71^bc	7.33^cd	34.50^de	21.27^gh	10.80^h	22.19
均值 Mean value	135.04	1.133 4	38.57	7.27	36.57	32.19	42.13	36.96
变异系数 CV(%)	24.66	8.83	16.64	30.76	23.59	25.82	48.26	30.19

Table 4 Hardness difference of fruits

品种编号 Breed number	带皮硬度 Skin hardness(10⁵Pa)			削皮硬度 Peeling hardness(10⁵Pa)			硬度 Hardness
品种编号 Breed number	柄端 Stem end	胴部 Carcass	萼部 Calyx	柄端 Stem end	胴部 Carcass	萼部 Calyx	硬度 Hardness
11	5.45^f	6.24^g	7.21^f	4.16ⁱ	4.84^h	5.49^h	5.57
2	7.63^e	7.30^f	7.72^ef	5.90^g	5.74^g	6.16^g	6.74
14	12.00^b	11.19^d	11.82^cd	10.28^c	9.92^c	10.16^c	10.90
1	14.50^a	13.42^a	13.70^a	13.03^a	12.17^a	12.91^a	13.29
5	5.72^f	5.14^hi	5.25^g	4.75^h	4.56^hi	4.61ⁱ	5.01
9	12.03^b	11.93^bc	12.06^bcd	9.71^d	9.53^cd	9.43^d	10.78
12	5.37^f	4.95^hi	5.61^g	4.27^hi	4.24^ij	4.78ⁱ	4.87
13	5.70^f	5.39^h	5.31^g	4.55^hi	4.47^hi	4.30ⁱ	4.95
10	11.71^bc	10.39^e	11.44^d	9.03^e	8.54^e	9.82^cd	10.15
3	5.16^f	4.59ⁱ	5.22^g	4.14ⁱ	3.81^j	4.23ⁱ	4.53
7	10.77^d	10.51^e	11.46^d	8.60^e	8.28^e	8.70^e	9.72
6	8.26^e	7.55^f	8.23^e	6.88^f	6.82^f	7.17^f	7.49
15	11.14^cd	11.64^cd	12.61^b	8.63^e	8.44^e	9.64^cd	10.35
8	12.27^b	12.47^b	12.24^bc	11.46^b	10.80^b	11.18^b	11.74
4	11.10^cd	10.60^e	12.56^b	9.75^cd	9.18^d	9.64^cd	10.47
均值 Mean Value	9.25	8.89	9.50	7.68	7.42	7.88	8.437
变异系数 CV(%)	33.27	33.74	32.49	36.91	34.89	34.37	35.03

Table 5 Internal quality of fruits

品种编号 Breed number	石细胞含量 Stone cell content(%)						可溶性固形物 TSS (%)	汁液含量 Juice content (%)	干物质 Dry matter (%)
	0.20~0.45 mm			>0.45 mm
	果皮 Peel	果肉 Flesh	果皮 Peel		果肉 Flesh	果核 Fruit core
11	0.478^e	0.330^bc	0.275^g		0.135^cde	0.688^g	11.78^ef	81.23^cd	13.00^de
2	3.785^a	0.227^cd	3.085^cd		0.120^e	1.520^efg	10.39^h	79.06^ef	10.93^ab
14	1.305^de	0.170^d	2.095^de		0.236^bcd	1.976^def	12.94^d	78.13^f	14.60^abc
1	2.867^abcd	0.435^ab	6.629^a		0.698^a	5.216^a	9.86^h	80.13^cde	13.73^bcde
5	2.175^abcde	0.333^bc	1.900^ef		0.171^cde	1.745^ef	11.87^e	80.97^cde	12.60^e
9	1.975^abcde	0.275^cd	5.468^b		0.200^bcde	4.179^b	13.06^d	81.70^bc	14.80^abc
12	2.532^abcd	0.207^d	1.370^efg		0.101^e	1.200^fg	11.04^g	83.59^ab	12.80^de
13	1.337^de	0.198^d	0.866^fg		0.177^cde	1.299^efg	13.07^d	81.85^bc	14.20^abcd
10	1.809^bcde	0.395^ab	1.563^ef		0.310^b	2.107^de	12.2^e	80.06^cdef	15.20^a
3	2.748^abcd	0.390^ab	0.809^fg		0.125^de	1.750^ef	13.42^cd	84.57^a	14.87^abc
7	3.602^ab	0.418^ab	2.444^de		0.297^b	3.144^c	11.90^e	79.67^def	13.47^cde
6	0.478^e	0.440^a	0.248^g		0.245^bc	1.318^efg	11.18^fg	80.66^cde	12.87^de
15	1.600^cde	0.206^d	2.317^de		0.144^cde	1.438^efg	14.23^ab	80.78^cde	15.13^ab
8	3.300^abc	0.231^cd	1.850^ef		0.134^cde	4.128^b	13.77^bc	80.47^cde	14.60^abc
4	3.150^abcd	0.457^a	3.861^c		0.212^bcde	2.644^cd	14.69^a	79.92^cdef	14.87^abc
均值 Mean value	2.211	0.314	2.319		0.220	2.290	12.36	80.85	13.84
变异系数 CV(%)	47.41	32.73	78.39		66.66	57.27	11.33	2.02	8.78

Fig.2 Q-cluster tree

Table 6 Comparison of fruit quantitative characters among four groups of pear varieties

组 Group	单果质量 Weight per fruit(WF) (g)		果实纵径 Fruit longitudinal(FL) (mm)		果实横径 Fruit transverse diameter(FTD) (mm)		果形指数 Fruit shape index(FSI)		果柄长 Stalklength(SL) (mm)		果柄宽 Stalk width(SW) (mm)
A	140.01^c		69.98^b		62.44^c		1.11^b		41.86^a		7.05^b
B	170.61^b		65.56^c		70.85^a		0.91^c		28.79^c		2.68^c
C	98.71^d		65.35^c		55.83^d		1.15^b		34.60^b		7.24^b
D	190.72^a		88.37^a		69.36^b		1.28^a		41.86^a		10.44^a
组 Group		果点平均值 Fruit point average(FPA)(个)		平均硬度 Average hardness(AH) (10⁵Pa)		可溶性固形物 TSS (%)		汁液含量 Juice content(JC) (%)		干物质 Dry matter(DM) (%)
A		29.70^c		10.26^a		12.76^b		80.2 $7 b c$		14.3 $2 a b$
B		34.0 $2 b c$		10.35^a		14.23^a		80.78^b		15.13^a
C		46.82^a		5.49^c		11.8 $6 b c$		82.20^a		13.23^b
D		39.22^b		8.45^b		11.30^c		79.56^c		13.07^b

Table 6 Comparison of fruit quantitative characters among four groups of pear varieties

组 Group	单果质量 Weight per fruit(WF) (g)		果实纵径 Fruit longitudinal(FL) (mm)		果实横径 Fruit transverse diameter(FTD) (mm)		果形指数 Fruit shape index(FSI)		果柄长 Stalklength(SL) (mm)		果柄宽 Stalk width(SW) (mm)
A	140.01^c		69.98^b		62.44^c		1.11^b		41.86^a		7.05^b
B	170.61^b		65.56^c		70.85^a		0.91^c		28.79^c		2.68^c
C	98.71^d		65.35^c		55.83^d		1.15^b		34.60^b		7.24^b
D	190.72^a		88.37^a		69.36^b		1.28^a		41.86^a		10.44^a
组 Group		果点平均值 Fruit point average(FPA)(个)		平均硬度 Average hardness(AH) (10⁵Pa)		可溶性固形物 TSS (%)		汁液含量 Juice content(JC) (%)		干物质 Dry matter(DM) (%)
A		29.70^c		10.26^a		12.76^b		80.2 $7 b c$		14.3 $2 a b$
B		34.0 $2 b c$		10.35^a		14.23^a		80.78^b		15.13^a
C		46.82^a		5.49^c		11.8 $6 b c$		82.20^a		13.23^b
D		39.22^b		8.45^b		11.30^c		79.56^c		13.07^b

Table 7 Characteristic value, contribution rate and cumulative contribution rate of principal components of each trait

主成分 Principal component	特征值 Characteristic value	贡献率 Contribution rate(%)	累积贡献率 Cumulative contribution rate(%)
PC1	3.837	34.882	34.882
PC2	2.938	26.713	61.596
PC3	1.446	13.150	74.746
PC4	1.228	11.168	85.914
PC5	0.765	6.950	92.864
PC6	0.491	4.464	97.328
PC7	0.180	1.636	98.964
PC8	0.052	0.477	99.441
PC9	0.045	0.409	99.851
PC10	0.016	0.148	99.998
PC11	0.000	0.002	100.000

Fig.3 Load chart of fruit characters of the first and second principal components of Xinjiang Local Pear Varieties Note: 1. The variety number values correspond to each other in Table 1, the same as below.2. Capital letters are English abbreviations for each trait in the table

Fig.4 Load chart of fruit characters of the 3rd and 4th principal components based on Xinjiang local pear varieties

Table 8 Score and ranking of main components of varieties

品种编号 Breed number	主成分1 Principal component 1	主成分2 Principal component 2	主成分3 Principal component 3	主成分4 Principal component 4	总分 Total score	排名 Ranking
11	0.03	1.46	-0.53	-0.88	0.08	6
2	1.58	0.096	-2.09	0.40	-0.02	7
14	-0.01	-1.65	0.11	-0.14	-1.68	13
1	0.47	-0.46	-0.90	-0.16	-1.04	11
5	-1.76	-0.38	-1.00	0.61	-2.53	15
9	-0.10	-0.84	0.76	0.31	0.13	5
12	-1.47	0.49	-0.77	0.04	-1.71	14
13	0.45	1.41	0.63	0.31	2.80	2
10	1.68	0.63	0.96	2.10	5.38	1
3	-1.50	1.24	1.22	0.50	1.46	3
7	-0.16	-1.41	-0.40	0.40	-1.57	12
6	-0.05	0.94	-0.80	-0.67	-0.59	9
15	0.82	-0.053	0.96	-2.63	-0.90	10
8	0.12	-0.64	0.72	-0.47	-0.27	8
4	-0.10	-0.83	1.13	0.26	0.45	4

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