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《Journal of Henan Agricultural Sciences》 2007-03
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Correlation and Path Analysis on the Main Nutritional Quality Traits of Sweet-waxy Maize for Fresh Food

HAO Xiao-qin,WU Zi-kai (Agricultural College,Guangxi University,Nanning 530005,China)  
The 9 sweet-waxy maize hybridized combinations and their 15 recessive homozygous parent lines were used to measure the grain nutritional ingredient contents during the fresh days,including soluble sugar,rough protein,amino acid, vitamin E,vitamin B1,vitamin B2,vitamin C,calcium,magnesium,iron,manganese,copper,zinc and selenium.The results from simple correlation analysis, partial correlation analysis and path analysis were as the follows: ①There were positive correlations or highly positive correlations between rough protein and soluble sugar,methionine,the total essential amino acid and the total amino acid,also among met,lysine,the total essential amino acid and the total amino acid;②There were positive correlations or highly positive correlations between soluble sugar and vitamin B1,vitamin B2 and vitamin C,also between soluble sugar with calcium,manganese and copper;③The correlation between rough protein and zinc was positively significant;④The direct effects of magnesium on soluble sugar,rough protein and vitamin B1 were negative.
【Fund】: 广西科技攻关项目(0228002-5)
【CateGory Index】: S513
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