【摘要】 针对西藏城郊一带食用豌豆品种单一、口感欠佳、产量低等问题，开展引进菜用豌豆熟性、产量及构成因子和可食部位品质等研究。采用相关性分析、主成分分析、隶属函数及聚类分析进行综合评价。‘中秦1号’在拉萨地区生育期为102 d，比当地豌豆早熟20 d左右。‘食荚甜脆豌3号’单株鲜荚产量最高为346.30 g。可食荚品种‘美国甜豌豆’口感总体较好。‘成豌8号’、‘成豌10号’、‘美国甜豌豆’、‘生食荷仁豆’4个品种综合得分值相对较高，推荐在生态环境近似区域作为优质鲜食豌豆品种推广使用。更多还原

【Abstract】 In order to solve the problems of single variety, poor taste and low yield of vegetable peas in Tibet,maturation time, yield and quality of vegetable peas were studied. Correlation analysis, principal component analysis, affiliation membership and cluster analysis were used for comprehensive evaluation. The result showed that‘Zhongqin No.1’was the earliest-maturing pea variety in Lhasa, which was 20 days earlier than local peas. The highest fresh pod yield per plant of‘Shijiatiancuiwan No.3’was 346.30 g. The taste of edible pod variety‘American Sweet Pea’was the best among the varieties. As the result of the comprehensive analysis, four varieties,‘Chengwan No.8’,‘Chengwan No.10’,‘American sweet pea’and‘Shengshiherendou’,had relatively high scores, which could be recommended as high-quality edible pea varieties in the region with similar ecological environments.更多还原