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首页> 外文期刊>The Kasetsart Journal >Repeatability, Optimal Sample Size of Measurement and Phenotypic Correlations of Quantitative Traits in Guava
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Repeatability, Optimal Sample Size of Measurement and Phenotypic Correlations of Quantitative Traits in Guava

机译：番石榴的重复性，最佳测量样本量和数量性状的表型相关性

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摘要

Five fruits from each of 11 guava genotypes were evaluated in dry and early rainy seasons under Thailand conditions for fruit weight, flesh thickness, flesh weight, seed cavity (central pulp) weight, fruit firmness, total soluble solids, titratable acidity, juice acidity, and ascorbic acid to estimate repeatability (R), phenotypic correlations (r), and to predict the optimal sample size. The repeatability of the fruit weight, flesh thickness, flesh weight, seed cavity weight, titratable acidity, juice acidity, and ascorbic acid were relatively high (R ≥ 0.60). The flesh thickness, titratable acidity, juice acidity, and ascorbic acid were the traits with highest estimates, 0.85, 0.85,0.87, 0.76 and 0.85, 0.83, 0.84,0.80 in dry and early rainy seasons, respectively. Based on a threshold of 10% increase in relative efficiency, a sample of three fruits was sufficient for evaluating guava fruit traits. Most physical traits (fruit weight, flesh thickness, flesh weight, and seed cavity weight) had weak negative correlations (-0.25 ≤ r ≤ -0.38) with chemical traits (total soluble solids, titratable acidity, and ascorbic acid). Fruit firmness had no correlation with all other fruit traits. There were strong positive correlations between fruit weight and flesh thickness (r = 0.81), flesh weight (r = 0.99), and seed cavity weight (r = 0.88). Therefore, fruit weight could be used as an indirect selection for flesh thickness, flesh weight, and seed cavity weight.
机译：在泰国条件下的干旱和雨季初期，对11种番石榴基因型的每种水果中的5种水果进行了水果重量，果肉厚度，果肉重量，种子腔（中央果肉）重量，水果硬度，总可溶性固形物，可滴定酸度，果汁酸度，和抗坏血酸来评估重复性（R），表型相关性（r），并预测最佳样本量。果实重量，果肉厚度，果肉重量，种子腔重量，可滴定酸度，果汁酸度和抗坏血酸的重复性相对较高（R≥0.60）。肉厚，可滴定酸度，果汁酸度和抗坏血酸是最高估计的特征，分别在干旱和雨季初分别为0.85、0.85、0.87、0.76和0.85、0.83、0.84、0.80。根据相对效率提高10％的阈值，三个水果样本足以评估番石榴果实性状。大多数物理特征（水果重量，果肉厚度，果肉重量和种子腔重量）与化学特征（总可溶性固形物，可滴定的酸度和抗坏血酸）具有弱的负相关性（-0.25≤r≤-0.38）。果实硬度与其他所有果实性状均不相关。果实重量与果肉厚度（r = 0.81），果肉重量（r = 0.99）和种子腔重量（r = 0.88）之间具有很强的正相关关系。因此，果实重量可以用作果肉厚度，果肉重量和种子腔重量的间接选择。

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