Comprehensive evaluation on agronomic and quality traits of different pepper resources based on principal component and cluster analysis
To explore the difference in the comprehensive quality of different pepper resources,20 varieties were used as experimental materials to investigate genetic diversity of agronomic and quality traits with genetic diversity analysis,cor-relation analysis,principal component and cluster analysis.The results showed that there were rich genetic diversities.Co-efficient of variation of quantitative traits ranged from 11.63％to 63.15％.There were significant correlations between ag-ronomic traits and quality traits.The principal component analysis showed that 14 traits were integrated into 5 principal components making 84.488％cumulative contribution to the total variance.Cluster analysis divided the tested varieties in-to 3 types.Based on the dietary habits of the general public in Guizhou,the first type can be used for processing ferment-ed pepper,oil pepper,and burnt pepper noodles.The second type can be used for fresh and processed fermented pepper,oil pepper,and burnt pepper noodles.The third type can be used for spicy seasoning.This research provided a foundation for the exploration and utilization of pepper resources and breeding of superior varieties.
NETL
NSTL
万方数据
