春小麦蛋白质、脂肪、淀粉含量间的相关与回归分析

本文通过对20个春小麦品种(或品系)蛋白质、脂肪、淀粉百分含量间的相关、回归、协方差分析,表明蛋白质百分含量与淀粉百分含量间为极显著的负相关;脂肪百分含量与淀粉百分含量间为极显著的负相关;蛋白质百分含量与脂肪百分含量间为极显著的正相关。并建立了淀粉、脂肪、蛋白质百分含量间的回归方程。在同一试验条件下,各品种(或品系)蛋白质、脂肪、淀粉百分含量变异系数的大小,在一定程度上反映出各品种在品质性状上的纯合程度。变异系数愈小,表明纯合程度愈高;变异系数愈大,表明纯合程度愈低。因此,在那些变异系数较大的品种(或品系)中,可选出表型性状与原品种(或品系)基本相似,而在品质性状上却有较大提高的优质新品系。

A Correlation and Regression Analysis between the Protein, Fat and Starch Content of Spring Wheat

The relationship between the percentage contents of protein, fat and starch in spring wheat was analysed by means of regression, correlation and covariance analysis of 20 varieties (or lines). The results indicated that there is a significant negative correlation between the contents of protein and starch and between those of fat and starch while there exists a significant positive correlation between protein and fat. A regression equation was also established to express the relationship between the protein, fat and starch contents. Under the same experimental conditions, the coefficient of variability of the protein, fat and starch contents among varieties (or lines) reflects, to some extent, the degree of homozygosity of qualitative characteristics of the varieties, that is, the larger the coefficient is, thesmaller the degree of homozygosity will be. Therefore, from those varieties (or lines) with a larger coefficient of variability, it is possible to select some new wheat lines which possess similar physical characteristics to their original varieties (or lines) but with a significant improvement in wheat quality.