以甜玉米区域试验中40个品种为材料,采用物性分析仪研究其籽粒物性(硬度、脆性、黏着性、弹性、黏聚性、咀嚼性和回复性)的基因型差异,并进行主成分分析和聚类分析.结果表明:甜玉米籽粒物性间存在显著的基因型差异,变异程度最大的为脆性,最小的为黏聚性,变幅分别为1 152.66～5 308.34、0.16～0.27.物性参数间有良好的相关关系,其中硬度与咀嚼性、回复性与黏聚性的相关系数达到0.90以上.通过主成分分析,将7个物性参数转变为3个独立的主成分,累计方差贡献率为86.88％,其中咀嚼性和回复性是影响甜玉米籽粒物性的主要因素.通过系统聚类,将40个甜玉米品种按照咀嚼性和回复性大小分为两大类,两大类中又按照脆性和黏着性大小分为4个亚类.甜玉米质构特性存在显著的基因型差异,为甜玉米合理利用提供了理论依据.%The grain textural properties ( hardness, fracturability, adhesiveness, springiness, cohesiveness, chewiness, resilience ) of 40 sweet corn varieties in regional test were studied by texture analyzer. Principal component a-nalysis and clustering analysis of the data revealed that the grain textural properties were significantly different among 40 varieties. The biggest coefficient of variation ( CV) (35. 61% ) was seen in fracturability and the least ( 12. 10% ) was in cohesiveness. Correlation analysis showed that there were good correlations among grain textural properties, both the correlation coefficients between hardness and chewiness, between resilience and cohesiveness being more than 0. 90. Principal component analysis was performed based on 7 parameters. Top 3 factors were selected and the cumulative contribution to variance was up to 86. 88% . Chewiness and resilience of sweet corn grain were the dominant factors. By clustering a-nalysis, 40 sweet corn varieties were classified into 2 groups according to the values of chewiness and resilience, and were further classified into 4 sub groups according to the values of fracturability and adhesiveness. The difference of grain textural properties among genotypes of sweet corn might provide references for its utilization.
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