高产优质菜用大豆品种的筛选  

Selection on the High Yield and Quality Variety in Vegetable Soybean

作　　者：陈学珍[1] 谢皓[1] 张硕[1] 简萌[1] 张岩[1] 白宝良[1] 于同泉[2] 路苹[2] 

机构地区：[1]北京农学院植物科学技术系 [2]农业应用新技术北京市重点实验室,北京102206

出　　处：《北京农学院学报》2005年第4期20-24,共5页Journal of Beijing University of Agriculture

基　　金：农业部"948"项目(项目编号:2002-201-14);北京市教委项目(项目编号:KM200410020081)

摘　　要：笔者对26个菜用大豆品种鲜荚采摘期的农艺性状及品质性状进行了研究,结果表明:科丰14、96p11、东新1号、BN-1、9118和小萤壳-1是鲜荚、鲜粒产量最优的品种;BN-1、小萤壳-1的维生素C含量最高;东新1号和诱处4号的蛋白质含量最高。以上6个菜用大豆品种适合于北京地区栽培种植。26 varieties of vegetable soybean were studied by the agronomic and quality characters at freshpod picking period, the results showed that. KeFeng 14, 96p11,DongXin 1, BN-1, 9118 and XiaoYingKe 1 were higher fresh pod yield, BN-1 and XiaoYingKe 1 have higher vitamin C in fresh-seed, and DongXin 1 and YouChu 4 have higher protein more than other varieties, respectively. Above varieties were adapted to plant in Beijing.

关 键 词：菜用大豆 农艺性状 品质性状 鲜荚采摘期 

分 类 号：S435.21[农业科学—农业昆虫与害虫防治]