加工专用型花生品种适宜栽培因子及加工属性研究简报  

Studies on the Suitable Cultural Factors and Processing Attribute of Special Peanut Varieties for Processing

作　　者：苏秋芹 卢春生 郭其茂 陈永水 陈剑洪 

机构地区：[1]福建省龙岩市农科所,福建龙岩364000 [2]福建省泉州市农科所,福建泉州362212

出　　处：《花生学报》2006年第3期19-23,共5页Journal of Peanut Science

基　　金：福建省科技厅重点科技项目(2004N055)

摘　　要：采用正交试验设计方法进行了品种(A)、穴粒数(B)及种植密度(C)三因素正交试验,同时进行品种加工属性研究。结果表明,品种和穴粒数的极差R′较大,其次是种植密度。泉花538的加工成品率和一级品率分别比对照高4.4和9.7个百分点,泉花627的加工成品率和一级品率分别比对照高5.3和9.3个百分点,这两个品种的产量分居第一、二位,而且加工属性较佳,适宜加工咸酥花生。另外还就各因素对产量影响以及最优处理组合进行了分析。The 3 factors （variety, seeds per bunch, planting density） of orthorhombic test varieties for processing were conduced by using orthogonal test design experiment and processing attribute was also studied. The result showed that the R＇ of the variety is the first. Variety had the greatest influence on the yield, followed by seeds per bunch and planting density. The rate of processing finished Product and No. one product of Quanhua 627 were higher than CK by 5.30% and 9.3%, and Quanhua 538＇s were higher than CK by 4.40% and 9.7%, the yield of these two peanut varieties lies to the No. 2 and No. 1 respectively, so these 2 varieties are fit to process salted-crisp peanut. In addition, the effects of above 3 factors on the yield and their optimized combinations were briefly analyzed in this paper.

关 键 词：花生品种 密度 穴粒数 加工属性 

分 类 号：S565.204[农业科学—作物学] S565.203