可可种质资源果实色泽多样性分析
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摘要
以86份可可核心种质资源为试材,利用计算机图像信息及其处理技术对可可果实色泽数字图像进行解析,采集果实色泽典型色域的CMYK模式参数,通过聚类分析及主成分分析方法对色泽指标参数进行统计分析。结果表明:C、M、Y、K值能较准确科学地表现可可果实色泽,可以反映种质间的差异。UPGMA聚类分析和主成分分析将可可果实色泽分为2大类9组,区分结果符合可可果实色泽的自然分类属性。其中绿色为果实的基础色,红色为渐变的渲染色,形成丰富的9组色泽:墨绿色、青绿色、灰绿色、浅绿色、青白色、枣红色、红绿色、紫红色和深紫色。可见,可可果实色泽能够作为一项重要的分类参考指标,为可可新品种选育和优异种质资源开发利用提供参考依据。
The colors of the pod collected from 86 cocoa accessions were digitally described and determined by using the computer information technology combined with digital images to extract the parameters of CMYK pattern in the typical color region. The UPGMA clustering analysis and PCA analysis were carried out based on the data.The results showed that the value of C, M, Y, and K could more accurately and scientifically represent the colors of pod and reflect differences among accessions of cocoa. The 86 cocoa accessions could be divided into two types, and nine groups on the basis of pod color parameters. The clustering analysis results were basically consistent with the natural classification. Additionally, cocoa pod color is determined by the degree of red pigment that is superimposed over the base green color of the pod during development. Thus, it formed nine groups, black green, dark green, gray green, light-green, bluish white, purplish red, red-green, purple red, and deep-purple. The results showed that pod color parameters in cocoas might be a suitable index to assess the classification of the different cocoa accessions. The investigation could provide a reference for future breeding new varieties and the utilization of the germplasm resources.
The colors of the pod collected from 86 cocoa accessions were digitally described and determined by using the computer information technology combined with digital images to extract the parameters of CMYK pattern in the typical color region. The UPGMA clustering analysis and PCA analysis were carried out based on the data.The results showed that the value of C, M, Y, and K could more accurately and scientifically represent the colors of pod and reflect differences among accessions of cocoa. The 86 cocoa accessions could be divided into two types, and nine groups on the basis of pod color parameters. The clustering analysis results were basically consistent with the natural classification. Additionally, cocoa pod color is determined by the degree of red pigment that is superimposed over the base green color of the pod during development. Thus, it formed nine groups, black green, dark green, gray green, light-green, bluish white, purplish red, red-green, purple red, and deep-purple. The results showed that pod color parameters in cocoas might be a suitable index to assess the classification of the different cocoa accessions. The investigation could provide a reference for future breeding new varieties and the utilization of the germplasm resources.
引文
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[21]李欣,沈向,张鲜鲜,等.观赏海棠叶、果、花色彩的数字化描述[J].园艺学报,2010,37:1 811-1 817.
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[23]Blare T,Useche P.Competing objectives of smallholder producers in developing countries:examining cacao production in Northern Ecuador[J].Environmental Economics,2013(1):72-80.
[2]FAO Statistics[EB/OL].http://faostat3.fao.org/search/cocoa/E,2015-01-01.
[3]朱自慧.世界可可业概况与发展海南可可业的建议[J].热带农业科学,2003(3):28-33.
[4]邹冬梅.海南省可可生产的现状、问题与建议[J].广西热带农业,2003(1):38-42.
[5]秦晓威,郝朝运,吴刚,等.可可种质资源多样性与创新利用研究进展[J].热带作物学报,2014,35(1):188-194.
[6]王全永,金健英.我国与东盟可可制品标准的对比分析研究[J].东盟自由贸易区标准化建设专栏,2010(10):30-33.
[7]Young A M.The chocolate tree:a natural history of cacao[M].Smithsonian Institute Press,Washington and London,1994:1-5.
[8]Julliot C.Frugivory and seed dispersal by red howler monkeys:evolutionary aspect[J].Research Ecology(Terre Vie),1994,49:331-341.
[9]van Hall D R C J J.Cocoa[M].London:Macmillan and Co.,Limited St.Martin’s Street,1914:67.
[10]Wood G A R,Lass R A.Cocoa[M].Iowa State University Press,a Blackwell Science Company,USA,2001:26-36.
[11]Hui Y H.Handbook of food science,technology,and engineering[M].CRC Press,New York,2006:104.
[12]Amoah A A.Determination of postharvest losses in cocoa(Theobroma cacao)from harvest to the depot[D].Kwame Nkrumah University of Science and Technology,Kumasi,2013:2.
[13]Bartley B G D.The genetic diversity of cacao and its utilization[M].UK,Wallingford:CABI Publishing,2005:50-55.
[14]Motamayor J C,Mockaitis K,Schmutz J,et al.The genome sequence of the most widely cultivated cacao type and its use to identify candidate genes regulating pod color[J].Genome Biology,2013,14:53.
[15]王伟杰,徐建国,徐昌杰.宫内伊予柑果实发育期间色泽和色素的变化[J].园艺学报,2006,33:461-465.
[16]刘金.早熟苹果泰山早霞果实着色机理的初步研究[D].泰安:山东农业大学,2012.
[17]马春晖,李鼎立,王然.梨属植物叶片色泽多样性分析[J].植物遗传资源学报,2014,15:1 232-1 238.
[18]Engels J M M,Bartley B G D,Enríquez G A.Cacao descriptors,their states and modus operandi[J].Turrialba,1980,30:209-218.
[19]Phillips W,Arciniegas A,Mata A,et al.Catalogue of cacao clones selected by CATIE for commercial plantings[M].Shirley Orozco Estrada PCC Communicator CATIE,Costa Rica,2013:23.
[20]朱敏,高爱平,罗石荣,等.芒果花瓣与花药色彩的数字化描述[J].植物遗传资源学报,2013,14:159-166.
[21]李欣,沈向,张鲜鲜,等.观赏海棠叶、果、花色彩的数字化描述[J].园艺学报,2010,37:1 811-1 817.
[22]UPOV.Guidelines for the conduct of tests for distinctness,uniformity and stability of cacao(Theobroma cacao L.)[EB/OL].http://www.upov.int/edocs/tgdocs/en/tg270.pdf,2011-10-20.
[23]Blare T,Useche P.Competing objectives of smallholder producers in developing countries:examining cacao production in Northern Ecuador[J].Environmental Economics,2013(1):72-80.