The Comprehensive Evaluation And Combinng Ability Analyses Of Quality Characters In Chinese Cabbage

The 15 different taste quality Chinese cabbage cultivars and the 5 inbred lines were used as the experimental material. Correlation between taste quality, nutritional quality and botany character of the 15 cultivars was studied, and analyse by the fuzzy comprehensive evaluation and grey associate analyses method for them; combining ability and genetic effect of nutritional component were analysed by the data from a set of 5 X 5 diallel crosses. the aim is to settle the following three questions: I .To study the correlation between taste quality, nutritional quality and botany character, and then put forward the standard of simple evaluation for Chinese cabbage. 2.Try to comprehensively evaluate the quality of Chinese cabbage by the method of fuzzy comprehensive evaluation and grey associate analyses. 3.Through combining ability and genetic effect analyses of 20 crossing from a set of 5 >< 5 diallel crosses to establish the base theory of quality breeding for Chinese cabbage. The result shows that: I .According to the correlation analyse of nutritional quality, taste quality and botany characters. put forward the simple standard that is easy to evaluate taste quality, nutritional quality and output by the width/length of middle petiole, TSS content and net weigh. 2.From the result of combining ability arid heritabilitiy analyses, draw a conclusion that dominance and epistatic effects were predominance in protein, water and crude ash, and crude fibre, the additive effect was predominance in soluble sugar and TSS. 3The effect will be better if the grey associate analyses combine with correlation analyses and comprehensive evaluation in the comprehensive evaluation. Postgraduate: Qu shuping Tutor: Prof:Cui chongshi...