旨在研究番茄糖组分的配合力及遗传力。采用6个性状不同的番茄材料作为亲本（编号分别为1、2、3、4、5和6），按照Griffing完全双列杂交(p2)，配成30个杂交组合。分析了番茄6个亲本和30个杂交组合果实中糖各组分（蔗糖、葡萄糖和果糖）的配合力及遗传力。本试验得出蔗糖品质性状组合间的F值只有亲本达到极显著的水平，而杂交组合和基因型均没有显著性差异，所以不能对它做配合力分析，也就是说蔗糖在各个组合中的差异是不明显的。葡萄糖和果糖品质性状在亲本、组合间和各基因型间的F测验值均达到显著或极显著水平，说明它们的差异较大，可以按照Griffing I进行番茄品质性状的配合力分析。遗传研究表明亲本3和4为优势育种中番茄高糖育种的优良亲本，而组合3×4也是选育含糖量高的最佳组合。
Abstract
This paper aims to study the combining ability and heritability of the polysaccharide component. 6 tomato parents with different characteristics (referred to as No.1, 2, 3, 4, 5 and No. 6 in the text) were used to develop 30 hybrid combinations according to Griffing complete diallel cross (p2). The combining ability and heritability of carbohydrate composition (i.e. sucrose, glucose and fructose) among six tomato parents and 30 hybrid combinations were studied. Results indicated that only F value of parents among the combinations of sucrose quality characteristics reached extremely significant level, and hybrid combinations and genotypes were not significantly different, so the analysis of combining ability could not be conducted, indicating that the differences of sucrose in various combinations were not obvious. The F values of quality characteristic of glucose and fructose reached significant or extremely significant level among parents, combinations and genotypes, which indicated that they had significant differences. The quality characteristic of tomato could be analyzed according to Griffing I. The results showed that parent No. 3 and 4 were optimal ones in tomato breeding for sweetness, and 3×4 was also the best cross combination for high polysaccharide.
关键词
番茄；糖组分；配合力；遗传力
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Key words
tomato; polysaccharide component; combining ability; heritability
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