Practical aspects of applying statistical analysis of quantitative characters of сutting lettuce varieties var. <em>сapitata</em> L.

• Main Authors: Н. В. Лещук, Н. С. Орленко
• Format: Article
• Language: English
• Published: Ukrainian Institute for Plant Variety Examination 2017-09-01
• Series: Plant Varieties Studying and Protection
• Subjects: cutting lettuce; variety; morphological characters; collection; selection; distinctness; descriptive statistics; cluster analysis; clustering; Ward’s method
• Online Access: http://journal.sops.gov.ua/article/view/110716
• ISSN: 2518-1017; 2518-7457

Purpose. To determine and substantiate practical aspects of statistical analysis application for management results of the morphological description of cutting lettuce (Lactuca sativa L.) varieties when identifying them during corresponding phenological phases of growth and development. Methods. Field study, analytical approach based on descriptive statistics and cluster analysis. Results. Quantitative values of display of such morphological characters as leaf rosette diameter, lettuce head size, leaf blade thickness and its venation were determined for the Lactuca sativa L. varieties. Statistical indices of four morphological characters of randomized sampling frame of seven cutting lettuce varie­ties were determined and the results of statistical analysis were interpreted. Cutting lettuce of loose leaf and capitate varieties was identified during corresponding phenological phases of growth and development. The most suitable method for clustering cutting lettuce varieties was defined. The results of clustering were interpreted. It was found that ‘Hodar’ variety differed greatly from others, ‘Dumka’ and ‘Olzhych’ varieties were the most similar. Conclusions. The results of the identification allowed to establish that capitate lettuce varieties were similar in the following combinations: ‘Bona’ and ‘Dyvohray’, ‘Olzhych’ and ‘Dumka’. According to the duration of interphase periods, it can be noted that such varieties as ‘Dumka’ and ‘Dyvohrai’ had the highest rate of maturation in comparison with ‘Bona’ and ‘Hodar’ varieties, and the lowest one as compared to the ‘Olzhych’ variety