裸燕麦营养品质的差异性及形成因子解析

doi:10.16035/j.issn.1001-7283.2020.05.021

Abstract

Abstract:

To clarify the determinants of nutritional quality formation of naked oat, nine varieties were cultivated in 11 different environments in the field trails for three consecutive years. The results showed that different effects on quality traits. Environment played a leading role in the variance of protein (43.35%), more than that of year and variety. To oil content, the effect of variety (32.60%) explained more than that of environment and year. But starch content was strongly affected by year (39.09%) and site (22.20%). Further correlation and grey correlation analysis showed that the content of crude protein was significantly positively correlated with the content of nitrogen in the soil and the average temperature in the growth period (P < 0.05), but extremely significantly positively correlated with the longitude (P < 0.01). The total starch content was significantly negatively correlated with the average temperature during the growth period (P < 0.05). The grey correlation analysis of fat content and main agronomic traits showed that the correlation between fat content and plant height was the largest, followed by panicle length and spikelet numbers, and the correlation degree with grain weight per plant was the smallest.

Key words: Naked oat, Nutritional quality, Formation factors, Grey correlation

Liu Wenting, Zhang Xinjun, Yang Cai, Bai Jing, Yang Xiaohong, Zhou Haitao. Analysis of Nutritional Quality Differences and Formation Factors of Naked Oat[J].Crops, 2020, 36(5): 140-147.

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序号Number	种植地Planting site	经度Longitude	纬度Latitude	海拔Altitude (m)	气温Temperature (℃)	降水量Precipitation (mm)
1	河北	114.73	41.13	1 450	16.1	289.6
2	内蒙古	112.13	41.06	1 489	17.4	416.2
3	山西	112.83	40.05	1 206	17.3	389.2
4	甘肃	104.37	35.57	1 903	14.6	423.5
5	吉林	122.26	45.86	220	17.9	341.3
6	宁夏	106.30	36.08	1 600	16.3	401.9
7	青海	101.37	36.47	2 620	13.1	314.9
8	云南	99.73	27.28	3 280	17.9	460.9
9	四川	101.51	27.42	2 050	16.7	789.1
10	西藏	95.76	29.20	3 740	15.1	394.0
11	新疆	85.94	45.29	622	18.8	115.3

序号 Number	种植地 Planting site	播种期 Sowing date	收获期 Harvest date	土壤类型 Soil type	pH	速效氮 Available nitrogen (mg/kg)	速效磷 Available phosphorus (mg/kg)	速效钾 Available potassium (mg/kg)	有机质 Organic matter (g/kg)
1	河北	5/20	8/30	栗钙土	7.46	60.67	20.33	50.58	13.21
2	内蒙古	4/24	8/1	暗栗钙土	7.35	64.84	20.62	49.79	16.34
3	山西	5/23	8/31	沙壤/栗钙土	7.23	48.46	32.80	43.83	9.89
4	甘肃	4/4	8/15	川耕麻土	7.71	48.46	8.55	41.45	10.52
5	吉林	5/8	7/30	淡黑钙土	7.56	60.74	22.33	55.74	13.05
6	宁夏	4/10	8/4	黑垆土	7.43	51.87	20.09	41.45	9.01
7	青海	4/25	8/30	栗钙土	7.37	42.32	14.96	36.69	8.99
8	云南	3/28	9/20	亚高山草甸土	7.37	45.31	9.83	46.22	15.96
9	四川	5/5	9/14	黄壤土	7.45	23.89	9.40	55.10	8.28
10	西藏	4/10	8/25	耕种砾石洪积壤土	7.58	50.98	14.96	58.12	16.29
11	新疆	4/6	7/20	草甸黑壤土	7.71	45.35	16.83	59.90	17.71

种植地 Planting site	粗蛋白Crude protein			粗脂肪Crude fat			总淀粉Total starch
种植地 Planting site	变异范围 Range (%)	均值 Mean	变异系数 Variation coefficient (%)	变异范围 Range(%)	均值 Mean	变异系数 Variation coefficient (%)	变异范围 Range (%)	均值 Mean	变异系数 Variation coefficient (%)
河北Hebei	15.93~17.03	16.02	3.87	4.74~7.53	6.75	15.57	53.72~62.33	58.48	7.48
内蒙古Inner Mongolia	15.52~16.86	16.07	3.68	4.66~6.98	6.16	12.98	55.11~62.35	59.37	6.38
山西Shanxi	15.28~16.79	16.05	3.08	4.78~7.31	6.43	15.36	56.03~61.82	59.56	5.34
甘肃Gansu	14.37~17.46	15.95	4.42	4.54~7.89	6.58	17.57	56.70~62.47	59.87	5.32
吉林Jilin	15.51~17.03	16.19	5.46	4.26~6.81	5.84	15.63	55.93~61.70	59.69	5.25
宁夏Ningxia	14.70~16.67	16.43	4.39	3.92~7.00	5.88	19.62	57.76~62.07	59.95	3.70
青海Qinghai	12.90~14.57	13.46	7.59	5.75~8.31	7.41	12.21	58.38~66.02	60.18	6.30
云南Yunnan	12.84~14.73	13.89	6.03	5.13~9.28	7.68	16.87	59.69~63.71	60.39	3.32
四川Sichuan	12.20~13.20	12.73	5.07	5.14~7.88	7.02	14.37	59.76~66.47	60.01	5.34
西藏Tibet	11.48~14.00	12.38	6.97	5.62~8.43	7.41	13.40	61.05~67.55	59.76	5.52
新疆Xinjiang	10.95~14.45	12.90	5.10	5.01~7.35	6.46	13.67	62.98~66.69	59.50	3.16

品种 Variety	粗蛋白Crude protein			粗脂肪Crude fat			总淀粉Total starch
品种 Variety	变异范围 Range(%)	均值 Mean	变异系数 Variation coefficient (%)	变异范围 Range(%)	均值 Mean	变异系数 Variation coefficient (%)	变异范围 Range(%)	均值 Mean	变异系数 Variation coefficient (%)
白燕2号Baiyan No.2	12.97~16.99	15.24	9.72	6.06~8.43	6.06	9.11	53.15~66.85	59.06	5.61
白燕14号Baiyan No.14	13.30~16.57	15.22	8.86	6.25~8.41	6.25	8.71	53.25~67.02	59.26	5.66
花早2号Huazao No.2	11.44~16.25	14.46	11.18	3.92~6.85	3.92	15.04	53.36~70.24	61.76	7.22
坝莜1号Bayou No.1	11.97~17.67	15.01	14.27	5.40~8.13	5.40	14.57	53.50~68.90	59.43	6.14
内燕5号Neiyan No.5	12.32~16.03	14.39	10.84	4.36~6.30	4.36	14.31	53.64~68.67	60.77	6.25
燕科1号Yanke No.1	11.35~17.18	14.85	13.92	6.46~8.62	6.46	9.52	53.78~67.55	58.87	5.73
晋燕8号Jinyan No.8	11.51~16.88	14.61	11.71	6.00~7.78	6.00	8.92	53.69~69.07	58.95	6.22
晋燕13号Jinyan No.13	11.41~17.22	13.95	15.02	5.05~8.50	5.05	15.61	55.07~67.58	59.58	6.01
定莜1号Dingyou No.1	13.03~16.71	14.87	10.12	6.57~9.28	6.57	11.23	54.07~67.52	59.67	4.98

年份 Year	粗蛋白Crude protein			粗脂肪Crude fat			总淀粉Total starch
年份 Year	变异范围 Range(%)	均值 Mean	变异系数 Variation coefficient (%)	变异范围 Range(%)	均值 Mean	变异系数 Variation coefficient (%)	变异范围 Range	均值 Mean	变异系数 Variation coefficient (%)
2012	11.48~16.67	14.35	12.67	3.8~7.23	6.08	20.13	60.66~67.55	63.25	3.97
2013	10.95~16.11	14.21	12.12	4.93~7.71	6.67	13.44	53.72~62.98	57.91	4.79
2014	12.94~17.45	15.49	10.80	4.53~8.10	6.64	19.48	59.41~66.47	62.43	2.86

Analysis of Nutritional Quality Differences and Formation Factors of Naked Oat

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