Crops ›› 2023, Vol. 39 ›› Issue (4): 52-59.doi: 10.16035/j.issn.1001-7283.2023.04.008

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Comprehensive Evaluation of Heat Resistance of Sesame Seedlings Based on Principal Component Analysis and Membership Function Method

Su Xiaoyu1,2,3(), Gao Tongmei1,2,3, Zhang Pengyu1,2,3, Li Feng1,2,3, Wu Yin1,2,3, Wang Dongyong1,2,3, Tian Yuan1,2,3, Wei Shuangling1,2,3()   

  1. 1Sesame Research Center, Henan Academy of Agricultural Sciences,Zhengzhou 450002, Henan, China
    2The Shennong Seed Industry Laboratory, Zhengzhou 450002, Henan, China
    3HenanKeyLaboratoryofGenomicsofCharacteristicOilCrops, Zhengzhou 450002, Henan, China
  • Received:2022-03-29 Revised:2022-07-15 Online:2023-08-15 Published:2023-08-15

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Abstract:

To comprehensively evaluate the heat tolerance of sesame seedling, 14 indexes of 20 sesame varieties were analyzed by principal component analysis and membership function method. The results showed that there were different degrees of variation in 14 heat tolerance related indexes, and the coefficients of variation ranged from 3.53% to 18.26%. Three principal components were extracted by principal component analysis, representing 83.54% of the total information. The comprehensive values of heat tolerance of different sesame varieties weregraded by membership function method and cluster analysis,and sesame varieties were divided into six grades, including two heat-tolerant varieties and three high-sensitive varieties. A mathematical model of sesame seedling heat tolerance evaluation was established by stepwise regression method. Nine key indexesselected from 14 indexes could be used as important indexes for screening and evaluation of heat tolerance of sesame. This conclusion was helpful to provide theoretical and technical basis for breeding heat-tolerant sesame varieties and related high-yield cultivation.

Key words: Sesame (Sesamum indicum L.), Heat resistance, Principal component analysis, Membership function, Comprehensive evaluation

Table 1

Informations of tested sesame germplasm resources"

编号Number 品种Variety 来源Source 粒色Grain colour
SP002 翼城芝麻 山西 黄
SP014 河涧黄芝麻 河南 黄
SP018 河北八杈 河北 白
SP019 山东白芝麻 山东 白
SP028 尖嘴芝麻 海南 黄
SP039 胡芝麻 安徽 黄
SP059 黄芝麻 辽宁 黄
SP067 白芝麻 江西 白
SP078 晚芝麻 湖北 黑
SP102 中芝20号 河南 白
SP112 黄芝麻 海南 黄
SP117 豫芝DW607 河南 白
SP133 一条鞭 河南 白
SP146 三铺村黑芝麻 江苏 黑
SP157 山东黑芝麻 山东 黑
SP162 江西黑芝麻 江西 黑
SP170 郑太芝3号 河南 白
SP174 临漳芝麻 河北 白
SP184 山东黑芝麻 山东 黑
SP197 扶绥白芝麻 广西 白

Table 2

Heat-tolerance coefficien of each single indext and survivaldaysof sesame germplasms"

指标
Index		 极小值
Minimum		 极大值
Maximum		 均值
Mean		 变异系数
Coefficient of variation(%)
X1 8.06 15.93 12.86±2.00 15.59
X2 0.84 0.98 0.92±0.03 3.53
X3 0.41 0.74 0.60±0.08 13.43
X4 1.41 2.31 1.85±0.26 14.54
X5 0.60 0.89 0.74±0.07 8.82
X6 0.39 0.79 0.61±0.11 18.26
X7 1.64 2.31 1.86±0.18 9.62
X8 0.56 0.86 0.72±0.07 10.17
X9 0.73 1.36 1.12±0.20 17.85
X10 2.63 4.85 3.72±0.61 16.40
X11 2.19 3.11 2.50±0.22 8.89
X12 1.27 1.93 1.68±0.15 8.91
X13 1.60 2.64 2.19±0.23 10.54
X14 1.46 2.60 2.05±0.35 17.32

Table 3

Correlation analysis of the heat-tolerance coefficients and survival days in different sesame varieties"

指标Index X1 X2 X3 X4 X5 X6 X7 X8 X9 X10 X11 X12 X13 X14
X1 1.00
X2 0.40 1.00
X3 0.83** 0.41 1.00
X4 -0.86** -0.45 -0.86** 1.00
X5 0.77** 0.34 0.71** -0.73** 1.00
X6 0.84** 0.22 0.78** -0.79** 0.76** 1.00
X7 -0.78** -0.32 -0.71** 0.77** -0.68* -0.77** 1.00
X8 0.82** 0.32 0.76** -0.80** 0.72** 0.78** -0.73** 1.00
X9 0.92** 0.38 0.79** -0.78** 0.64* 0.79** -0.70** 0.69* 1.00
X10 0.73** 0.39 0.73** -0.81** 0.68* 0.64* -0.55* 0.73** 0.63* 1.00
X11 0.79** 0.36 0.78** -0.85** 0.75** 0.73** -0.62* 0.76** 0.60* 0.75** 1.00
X12 0.76** 0.22 0.56* -0.59* 0.73** 0.62* -0.72** 0.65* 0.67* 0.55* 0.62* 1.00
X13 -0.73** -0.31 -0.71** 0.78** -0.71** -0.73** 0.71** -0.76** -0.59* -0.69* -0.83** -0.71** 1.00
X14 -0.88** -0.45 -0.87** 0.94** -0.74** -0.82** 0.73** -0.85** -0.81** -0.79** -0.86** -0.58* 0.80** 1.00

Table 4

Coefficients and contribution of comprehensive indexes of principal components"

指标Index CI(1) CI(2) CI(3)
X1 0.30 -0.03 0.21
X2 0.14 0.84 0.34
X3 0.28 0.11 -0.07
X4 -0.29 -0.14 0.15
X5 0.27 -0.12 0.04
X6 0.28 -0.21 0.03
X7 -0.26 0.18 -0.33
X8 0.28 -0.07 -0.13
X9 0.27 0.00 0.41
X10 0.26 0.16 -0.36
X11 0.28 0.04 -0.39
X12 0.24 -0.34 0.38
X13 -0.27 0.11 0.25
X14 -0.30 -0.13 0.16
特征值Eigenvalue 10.09 0.94 0.66
贡献率Contribution rate(%) 72.09 6.74 4.71
累计贡献率
Accumulative contribution rate (%)		 72.09 78.83 83.54

Table 5

Values of different sesame varieties’ comprehensive index,μ(x), index weight (IW), and comprehensive index score value(C)"

品种
Variety		 得分Score 隶属函数值Membership function C
CI(1) CI(2) CI(3) μ(1) μ(2) μ(3)
SP002 3.61 0.95 0.52 0.82 0.73 0.66 0.80
SP014 -1.67 -1.54 0.58 0.39 0.02 0.68 0.38
SP018 -1.24 0.83 1.57 0.43 0.70 1.00 0.48
SP019 -2.25 -1.06 -0.32 0.34 0.15 0.38 0.33
SP028 3.14 1.18 -0.13 0.78 0.80 0.45 0.76
SP039 -0.94 -1.59 0.33 0.45 0.00 0.59 0.42
SP059 -4.64 -0.31 -1.00 0.15 0.37 0.16 0.17
SP067 0.48 0.08 0.37 0.56 0.48 0.61 0.56
SP078 -5.40 0.09 -1.49 0.09 0.48 0.00 0.12
SP102 0.42 1.54 1.17 0.56 0.90 0.87 0.60
SP112 -0.86 -0.55 -0.62 0.46 0.30 0.29 0.43
SP117 5.88 -0.12 -0.71 1.00 0.42 0.26 0.91
SP133 2.79 -0.17 -0.69 0.75 0.41 0.26 0.70
SP146 0.85 -1.16 0.56 0.59 0.12 0.67 0.56
SP157 2.28 0.32 -0.15 0.71 0.55 0.44 0.68
SP162 1.75 0.63 0.33 0.67 0.64 0.60 0.66
SP174 -0.75 -0.82 0.94 0.47 0.22 0.80 0.46
SP184 -6.52 1.88 -0.76 0.00 1.00 0.24 0.09
SP197 -1.96 -0.36 -0.09 0.37 0.35 0.46 0.37
SP170 5.03 0.17 -0.51 0.93 0.51 0.32 0.86
权重Weight 0.86 0.08 0.06

Fig.1

Dendrogram of thermotolerance for 20 sesame varieties"

Table 6

Analysis of grey correlation degree between each single index and C-value of different sesame varieties"

关联排序
Relational order		 指标
Index		 关联系数
Correlation coefficient
1 X1 0.69
2 X3 0.64
3 X6 0.62
4 X5 0.59
5 X8 0.58
6 X9 0.57
7 X11 0.56
8 X10 0.53
9 X2 0.51
10 X12 0.50
11 X13 0.36
12 X7 0.29
13 X4 0.26
14 X14 0.26
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