菜用大豆鲜荚粒性状的遗传潜力分析  

Hereditability of Fresh Pod and Seed Characteristics on Vegetable Soybean

作　　者：陈学珍[1] 谢皓[1] 李婷婷[1] 郑晓宇[1] 白宝良[1] 于同泉 路苹 李树臣[3] 

机构地区：[1]北京农学院植物科学技术系,北京市昌平区朱辛庄102206 [2]北京市农业应用新技术重点实验室 [3]北京农学院食品科学系

出　　处：《中国蔬菜》2005年第8期4-6,共3页China Vegetables

基　　金：北京市自然科学基金(6012018);农业部"948"项目(2002-201-14)

摘　　要：对15个菜用大豆品种鲜荚采摘期的农艺性状及品质性状的遗传潜力进行了研究。相关分析表明:鲜百粒重与荚宽,单株粒数与单株荚数,地上部生物学产量与鲜荚产量、鲜粒质量,鲜荚产量与鲜粒质量,单株荚数与地上部生物学产量间呈显著正相关。鲜籽粒脂肪含量与地上部生物学产量、鲜粒质量间呈显著负相关。鲜百粒重、鲜籽粒蛋白质含量的遗传力相对较高,单株产量的遗传变异系数较大,鲜荚产量和单株产量的遗传进度最大。Hereditary potency of agronomic characters and nutritional characteristics were analyzed according to 15 vegetable soybean varieties at the podding stage. The correlative analysis showed significant positive correlation between 100 - fresh seed weight and pod width, number of seeds per plant and that of pods per plant, yield of biomass and that of green pods, yield of biomass and that of fresh seeds, yield of green pods and that of fresh seeds, number of pods per plant and yield of biomass. It was significant negative correlations between fat content of fresh-seed and yield of biomass, and yield of fresh seeds. The hereditary potency of 100 -fresh seed weight, and protein content of fresh seeds were higher than that of the other characteristics. Genetic variation of yield per plant was large. Fresh-pod yield and seed yield per plant showed most hereditability.

关 键 词：菜用大豆 农艺性状 品质性状 遗传潜力 鲜荚采摘期 鲜荚产量 潜力分析 籽粒蛋白质含量 生物学产量 遗传变异系数 

分 类 号：S643.7[农业科学—蔬菜学] S831.4[农业科学—园艺学]