大豆品质与水分动态变化的关系  

Study on relationship between quality and water at growth stages of soybean

作　　者：任红玉[1] 付薇[2] 崔振才 蔡大鑫[4] 

机构地区：[1]东北农业大学资源与环境学院,哈尔滨150030 [2]中国地质大学土地科学技术学院,北京100083 [3]上海泽泉科技有限公司,上海200333 [4]海南省气象科学研究所,海口570203

出　　处：《东北农业大学学报》2008年第1期1-5,共5页Journal of Northeast Agricultural University

基　　金：国家自然科学基金(30130120);黑龙江省教委课题(10511010);黑龙江省博士后基金

摘　　要：选用不同品质型的大豆东农42(高蛋白)和东农47(高脂肪), 采用二次正交旋转设计方法, 在大豆生育期内进行 5 水平的水分处理, 测定各生育阶段水分对大豆品质指标的影响。结果表明, 鼓粒-成熟期的降水对大豆品质指标的影响最大; 开花前降水量对东农 42 蛋白质含量和东农 47 脂肪含量的影响相反, 在开花后期相同;东农 42 蛋白质含量最大值出现在分枝-开花期的水分处理-2 水平, 东农 47 脂肪含量最大值则出现在鼓粒-成熟期的水分处理 +2 水平。Effects of water on quality of two types of soybean cuhivars, Dongnong 47 with high oil and Dongnong 42 with high protein content, were studied using the method of quadric orthogonal crossing and rotating design. Five water treatments were carried out during soybean growth stages. The results showed that water was the most important factor for soybean quality from grain filling to maturity.Effects of water on protein and fat contentof two cuhivars were reverse before flowering, while the change trend of protein and fat content were similar after flowering. The protein contents of Dongnong 42 got the maximums in the water treatment with -2 level from branch to flowering. The fat content of Dongnong 47 got the maximums in the water treatment with ＋2 level from grain filling to maturity.

关 键 词：大豆 水分 品质 

分 类 号：S565.1[农业科学—作物学]