辣椒(Capsicum annuum L.)主要品质性状配合力分析

本文对辣椒果肉厚、果实辣椒素含量、维生素 C 含量、干物质含量和可溶性糖含量等5个主要品质性状的配合力进行了分析。结果表明:①5个主要品质性状的Vg/Vs 比值均大,说明这些性状受基因加性效应影响大。②各性状配合力的总效应值与实测值呈极显著正相关。③三道筋、图门小辣椒、朝天小椒分别在果肉厚、果实干物质含量,辣椒素含量上的一般配合力高,且与供试材料配组的 F_1实测值也高,因此可作为增加果肉厚、提高果实干物质含量,辣椒素含量的亲本材料。④图门小辣椒×通椒一号在果实 Vc 含量,干物质含量和可溶性糖含量上的 t.c.a 值均高,是一个有希望的高品质辣椒组合。

ANALYSIS ON THE COMBINING ABILITY OF THE MAIN QUALITY TRAITS IN PEPPER(Capsicum annuum L.)

The combining ability of 5 quality traits,including fruit wall thickncss,cap- saicin content,ascorbic acid content,dry matter content and soluble sugar cont- ent of fruit,was analysed in the present paper.the results indicated:(1) the 5 quality traits had a high ratio of Vg/Vs,which indicated those characters were greatly affected by additive effect of genes.(2) The total combining ability of all the characters studied was found to be positively and significantly correlated with the practical value.(3) The general combining ability of the cv.San Dao Jin,TuMen Xiao Jiao and Chao Tian Xiao Jiao were respectly high in fruit wall thickness,dry matter content and capsaicin content of fruit,and the practical value of F_1 which those cultivars were crossed with the tested material was also high.Therefore,the cultivars could be as the parents,of increasing fruit wall thi- ckness,dry mattre content and eapsaicin content of fruit.(4) t.c.a value of a- scorbic acid content,dry matter content and soluble sugar content ot fruit was high in the cross of TuMen Xiao Jiao with Tong Jiao YiHao which is a hopefuly hybridized combination for high quality.