不同品种南瓜内生细菌多样性及PICRUSt基因功能预测分析
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黄子粤,刘文君,覃仁柳,庞师婵,肖健,杨尚东
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Endophytic Bacterial Community Composition and PICRUSt Gene Functions in Different Pumpkin Varieties
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HUANG ZiYue,LIU WenJun,QIN RenLiu,PANG ShiChan,XIAO Jian,YANG ShangDong
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表1 不同品种南瓜品质特征
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Table 1 Quality characters of different pumpkin varieties
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样品
Sample | 南瓜品种名称
Pumpkin variety | 可溶性固形物
Soluble solid (%) | VC含量
Vitamin C (mg/100 g) | 可溶性蛋白
Soluble protein (g/100 g) | 淀粉含量
Starch content (g/100 g) | | 1 | 桂丰7号香芋南瓜 Guifeng NO.7 | 7.97±0.9a | 2.96±0.55a | 3.09±0.22a | 7.13±0.70a | | 2 | 桂丰8号南瓜Guifeng NO.8 | 6.87±0.15b | 0.53±0.39d | 2.79±0.33a | 4.76±1.11b | | 3 | 杂交F1代 Hybrid（G1519×G1511） | 5.27±0.06c | 1.7±0.04b | 1.72±0.69b | 3.52±0.05c | | 4 | G1519 | 5.33±0.06c | 0.95±0.27cd | 1.59±0.16b | 1.84±0.05d | | 5 | G1511 | 4.97±0.12c | 1.27±0.46bc | 2.6±0.25a | 1.58±0.10d |
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