|Table of Contents|

Comparison of Quantitative Characters and Color Differences of Yellow Wolfberry With Different Germplasm

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年01
Page:
101-108
Research Field:
Publishing date:

Info

Title:
Comparison of Quantitative Characters and Color Differences of Yellow Wolfberry With Different Germplasm
Author(s):
LIANG Xiaojie; LI Yuekun; QIN Xiaoya; DUAN Linyuan; LU Lu; WANG Yajun
(Wolfberry Science Institute,Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan,Ningxia 750002)
Keywords:
yellow wolfberry; quantitative characters; chromaticity; carotenoid; flavonoid
PACS:
-
DOI:
10.11937/bfyy.20213063
Abstract:
Seven yellow wolfberry varieties (lines) were used as test materials,the method of field trials was used,14 quantitative characters and color differences of different germplasm yellow wolfberry were studied,and a correlation analysis between the chromaticity and the nutrient composition related to the color was conducted in order to provide a reference for the high-quality breeding,development and utilization of yellow wolfberry.The results showed that,1) ‘Ningnongqi 4’ and ‘W-13-26’ were aggregated in one category,the diameter of the corolla was large,the fruit shape was large,and the leaves were large.The other five yellow wolfberry varieties (lines) were grouped into one type,which showed that the corolla had small diameter,small fruit shape and small leaves.2) Among the 14 quantitative traits,the variation degree of leaves was higher than that of fruit and flower traits.3) The fruit colors of 7 yellow wolfberry varieties (lines) were significantly different from each other (P＜0.05),among them,the brightness (L) and chromaticity angle (h) of ‘W-11-14’ were the largest,and the redness a was the smallest.‘Ningxia Huangguo’ had the highest redness (a),yellowness (b) and saturation (c).The ‘HZ-13-01’ was the smallest except for the redness （a）.4) The content of total carotenoids in the fruit of yellow wolfberry had a very significant positive correlation with fruit redness (a),yellowness (b) and saturation (c) (P＜0.01).The content of flavonoids had a very significant positive correlation with fruit redness (a) (P＜0.01),which had a significant positive correlation with saturation (c) (P＜0.05).

References:

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Last Update: 2022-04-04