| The flavor quality of fruits and vegetables is one of the main points of people’ s fancy,through sensory tasting to select varieties that more meet people’s tastes.This experiment screens cucumber germplasm resources through sensory evaluation,selects varieties with good taste,and analyzes the correlation,combining ability and heritability of sensory indicators and physiological indicators to further determine the close relationship with flavor quality.Indicators to provide a basis for breeding researchers.The materials used in this test are mainly divided into two types,both of which are provided by the Cucumber Research Group of Northeast Agricultural University.One is used for sensory tasting scores.The sensory score indicators are clear flavor,astringency,bitterness,crispness,sweetness,and peel color,flesh color and fruit shape,the other is used for extraction and determination of flavor indicators in fruits,such as soluble sugar,soluble solids,organic acids,vitamin C,moisture,hardness and gloss.And use the same-kind regression method to analyze the combining ability and heritability of sensory and physiological indicators.Research indicates:(1)According to sensory evaluation,the varieties with good taste are F19-01,D0432-3-4-1,C12-30,C17-20,M09-2,and the varieties with poor taste are D1158-2,C16-143,C12-148,D0406-15,D0407,D1152,Russian-Belarus 07,D0427-2-2,D0630-1.There are differences between the ecological types of good and bad taste(good or bad).The ecological type with better taste is European fresh food type,and the ecological type with l ess taste is pickled type.(2)According to the principal component analysis and correlation analysis,the indexes related to taste and taste are determined to be soluble sugar content,soluble solids content,organic acid content,fresh fragrance,sweetness,astringency and bitterne ss of the fruit.(3)The evaluation criteria for taste and taste quality are initially established as: clear fragrance≧5,astringency≦3,bitterness≦1,sweetness≧3,crispness≧7.Soluble sugar content≧13.444,soluble solids content≧2.30%,organic acid content≧0.53%,this is the standard line for physiological index flavor evaluation.In addition to the sensory quality of fruits,the physiological indicators of cucumber varieties with good sensory flavors need to be achieved.(4)Generally,the hybrid combination with larger combining ability is D0432-3-4-1×B1106-1,and the combination with special combining ability is D0432-3-4-1×B1106-1,D1158♀-2 × B1106-1.D1101-2 × B1106-1,JZ6-1-3 × B1106-1,B1106-1 × W5-34-1.B1106-1 ×D0432-3-4-1,D0432-3-4-1 × B1106-1,D1158♀-2 × B1106-1 have high combining ability in sensory indexes and physiological indexes,and can be bred Variety with good flavor and quality.The narrow sense heritability of sweetness,soluble sugars and organic acids exceeds 50%,indicating that these traitsare more likely to be passed on to the offspring through parents;while the general heritability of astringent and bitter tastes differs greatly from the narrow sense heritability,indicating that this type of Traits are greatly affected by the non-additive effect and the environment.When breeding varieties,try to proceed in the early generation.(5)The indicators of F19-01 and F19-01(reverse)showing partial precursor effect are: organic acid,VC,hardness,clear fragrance,sweetness,astringency,crispness and fruit shape. |
