Narrow-sense Heritability of Fruit Characters in Japanese Pear (Pyrus pyrifolia Nakai)
Narrow-sense Heritability of Fruit Characters in Japanese Pear (Pyrus pyrifolia Nakai)
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日本梨果实性状的狭义遗传力
DOI：
10.1270/jsbbs1951.45.1
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发表时间：
1995
期刊：
影响因子：
2.4
通讯作者：
K. Kotobuki
中科院分区：
文献类型：
--
作者：
K. Abe;Yoshihiko Sato;T. Saito;A. Kurihara;K. Kotobuki
我们分析了果重，果肉硬度，可溶性固形物含量和果汁的pH值，以获得这些性状的遗传信息，使用日本梨幼苗人口组成的16个家庭和他们的父母品种和选择。亲本品种和选择系的单果重、果肉硬度、可溶性固形物含量和果汁pH值的平均值分别为354 g、4.5 lbs、12.4%和4.94，变异系数分别为0.35、0.09、0.05和0.05。分别为0.05和0.05。家庭平均值为三年在每个家庭的水果从202克到423克不等。果肉硬度4.3 lbs ~ 5.1 lbs，可溶性固形物12.3%~ 13.3%，果汁pH值4.76-5.26，16个家系的平均值分别为272 g、4.8 lbs、12.7%和5.05。各家系果实重量、果肉硬度、可溶性固形物含量和果汁pH值的年波动幅度平均值分别为47.2g ~（-1）、0.48Ibs、0.95%和0.12。.果实重、果肉硬度、可溶性固形物含量和果汁pH值的中亲值与家系平均值的相关系数均达极显著水平，但各性状间的相关系数不同。单果重、果肉硬度、可溶性固形物含量和果汁pH值的遗传力分别为0.57 ~ 0.82、0.14 ~ 0.56、0.37 ~ 0.50和0.58 ~ 0.69。果实重、果肉硬度、可溶性固形物含量和果汁pH值的遗传力3年平均值分别为0.73、0.29、0.42和0.64。水果
We analysed the fruit weight, flesh firmness, soluble solid content and pH of fruit juice to obtain information on the inheritance of these characters, using a Japanese pear seedling population consisting of sixteen families and their parental cultivars and selections. The average values for the fruit weight, flesh firmness, soluble solid content and pH of fruit juice in the parental cultivars and selections were 354 g, 4.5 Ibs, 12.4 % and 4.94, and t.he coefficients of variation for the fruit weight, flesh firmness, soluble solid content and pH of fruit juice in these cultivars and selections were 0.35, 0.09, 0.05 and 0.05, respectively. The average values of family means for three years in each family ranged from 202 g to 423 g for the fruit. weight, 4.3 lbs-5.1 Ibs for the flesh firmness, 12.3 %∼ 13.3 %for the solube solid content and 4.76-5.26 for the pH of fruit juice, with the overall average values of means of sixteen families for these characters being 272 g, 4.8 Ibs, 12.7 % and 5.05, respectively. The average value of the range of yearly fluctuations in each family was 47.2 g' for the fruit weight, 0.48 Ibs for the flesh firmness, 0.95 % for the soluble solid content and 0.12 for the pH of fruit juice. . Statistically significant parent-offspring correlation coefficients were obtained between mid-parental values and the values of family means for the fruit weight, flesh firmness, soluble solid content and pH of fruit juice, although they vvere different among the characters. The estimates of heritability for the fruit weight, flesh firmness, soluble solid content and pH fruit juice were in the range of 0.57 -0.82, 0.14- 0.56, 0.37- 0.50 and 0.58- 0.69. The average value of heritability for three years was 0.73 for the fruit weight, 0.29 for the flesh firmness, 0.42 for the soluble solid content and 0.64 for the pH of fruit juice. fruits