不同土壤类型和生态环境对紫色甘薯块根品质特性的影响

摘要

为研究紫肉甘薯主要块根品质性状在不同土壤类型和生态环境的变异，选用18个紫肉甘薯品系，在盐城和徐州2个试点进行异地鉴定试验，分析不同土壤类型和生态环境下紫甘薯块根品质的变化规律。结果表明：基因型（G）、环境（E）和基因型×环境（G×E）互作对紫肉甘薯块根花青苷、干率、淀粉、蛋白质、还原性糖和可溶性糖影响均达显著水平。花青苷含量的E效应大于G和G×E互作效应，其他品质性状则表现为G×E互作效应较大。蛋白质、还原糖和可溶性糖含量在徐州试点较高，粗淀粉含量和花青苷含量在盐城试点较高。盐城和徐州两试点各品质性状变异系数变幅一致，均为：花青苷＞还原糖＞可溶性糖＞蛋白质＞淀粉，其中花青苷含量变异系数以徐州较高，其他性状变异系数盐城试点较高。相关性分析表明，糖分含量与淀粉含量呈极显著负相关，与花青苷和蛋白质含量无显著相关性，干率和淀粉含量呈极显著正相关，花青苷含量和其他品质性状无显著相关性。%In order to study the variations in main quality traits of root tuber of purple-fleshed sweet potato in different types of soil and various ecological environments , the author carried out identification tests for 18 purple-fleshed sweet potato lines in Yancheng and Xuzhou separately, and analyzed the change rule of root tuber quality of these lines in different types of soil and va-rious ecological environments.The results showed that genotype (G), environment (E) and G×E interaction all had significant impacts on the anthocyanin content, dry matter rate, starch content, protein content, reducing sugar content and soluble sugar content in root tubers of purple-fleshed sweet potato.The E effect of anthocyanin content was greater than its G effect and G ×E in-teraction effect.However, the G×E interaction effect of other 5 quality traits was greater than their G effect and E effect.The con-tents of starch and anthocyanin in Yancheng were higher than those in Xuzhou , while the contents of protein, reducing sugar and soluble sugar were higher in Xuzhou.The variation coefficient of various quality traits in Yancheng and Xuzhou all showed the fol-lowing order:anthocyanin>reducing sugar>soluble sugar>protein>starch, the variation coefficient of anthocyanin content was higher in Xuzhou, and that of other 5 quality traits was higher in Yancheng .The correlation analysis indicated that the reducing sugar and soluble sugar content was very significantly negatively correlated with starch content , and was not significantly correlated with anthocyanin content and protein content .There was a very significantly positive correlation between dry matter rate and starch content, while anthocyanin content had no significant correlation with other quality traits .