15 cross combinations were made with 6 parents by （1/2） n （n- 1） diallel crossing. Combining ability analysis on contents of V-C, soluble sugar, protein, cellulose and dry matter in their F1 indicated that there were larger differences among various varieties and nutrient components in their general combining ability （GCA） effect, and also larger differences among different combination in their special combining ability （SCA） one. Dominant variance for V-C, soluble sugar and protein is 72.28%, 100%, 100% of the whole gene variance each, while the Additive variance for dry matter content is 64.59% of the whole gene variance. Relations reached very significant level for GCA between V-C and dry matter, and significant level for SCA between V-C and protein.
