Welcome to Journal of Agriculture,

Journal of Agriculture ›› 2020, Vol. 10 ›› Issue (12): 26-33.doi: 10.11923/j.issn.2095-4050.cjas20191000210

Special Issue: 小麦

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Application Analysis of Entropy Weight Method in Regional Tests of Crops: Taking Wheat as an Example

Jing Jinlian1(), An Xiaodong1, Liu Lingling1, Li Shiping1(), Zheng Qinping1, Huang libo2, Mao Qiaoqiao3   

  1. 1Wheat Research Institute, Shanxi Academy of Agricultural Sciences, Linfen 041000, Shanxi , China
    2Xiangfen Agricultural Bureau in Shanxi Province, Xiangfen 041500, Shanxi, China
    3Quwo Seed Management Station in Shanxi Province, Quwo 043400, Shanxi, China
  • Received:2019-04-22 Revised:2019-06-24 Online:2020-12-20 Published:2020-12-23
  • Contact: Li Shiping E-mail:lishiping851@163.com

Abstract:

The aim of the crop regional test is to identify the production potential, stable yield and regional adaptability of new varieties (or strains). Though the field investigations and indoor plant laboratory tests are numerous, the conclusions are always to rank the yield and describe other characters, lacking an overall score representing the comprehensive character performance of the strains. This study introduced the entropy weight method of wheat regional test, and set up a comprehensive performance evaluation index system of wheat, including the target layer, criterion layer and index layer. And the target layer is the comprehensive character expression of the tested materials. The criterion layer includes field recorded characters, grain characters and yield characters, and the index layer is composed of 16 indexes. By calculating the weight value and transformation value of each index, the score value of each index could be obtained. The score value represents the comprehensive performance of a strain in the regional test, which could be used for the comparison of varieties (strains). Thus, the entropy weight method can be an objective evaluation method in the regional test of crops.

Key words: Crop, Regional Tests, Entropy Method, Wheat

CLC Number: