早熟菜用大豆农艺性状、籽粒产量和品质形成规律的研究  

Study on Agronomic Traits,Grain Yield and Quality of Early-Maturing Vegetable-Type Soybeans

作　　者：张惠君[1] 路茸[1] 王海英[1] 谢甫绨[1] 

机构地区：[1]沈阳农业大学农学院,辽宁沈阳110161

出　　处：《大豆科学》2009年第4期659-664,共6页Soybean Science

基　　金：辽宁省科技厅资助项目(2008201004);沈阳农业大学中青年导师基金项目

摘　　要：采用早熟菜用大豆品种为试材,对不同菜用大豆品种农艺性状、籽粒产量和品质的形成规律进行了研究。结果表明:早熟菜用大豆品种株型矮小,分枝少,节间长度较短;一粒荚、二粒荚所占的比例较大,百粒重和收获指数均较高;不同生育期品种间光合速率、蒸腾速率和气孔导度没有显著差异;在籽粒形成过程中,可溶性糖含量和脂肪含量均呈上升趋势,品种间蛋白质含量和蛋脂总含量积累有所差异。综合籽粒产量和品质性状,沈农引48是更适合选用的早熟菜用大豆品种。Currently,the planting area of vegetable soybean has been developing in China. The objective of this study is to compare the grain yield and seed quality of different maturity vegetable-type soybean cuhivars for the better quality breeding and high- efficient cultivation management of vegetable- type soybeans. Three early- maturing vegetable soybean cuhivars and one late- maturing euhivar were used in Shenyang. The results showed that the early-maturing vegetable-type soybeans were short,had fewer branch and shorter internode length, and higher 100-seed weight and harvest index. The percentage of 1- seed pod and 2- seed pod of early- maturity vegetable- type soybean was higher. There were no significant differences in leaf photosynthetic rate,transpiration rate and stomatal conductivity among given cuhivars at different growth stages. In seed filling stage,the soluble sugar content and fat content trended upwards, there was a difference in the content of protein and the total content of protein and fat among cultivars. Shennongyin 48 is selected as best early- maturing vegetable- type soybean euhivar.

关 键 词：菜用大豆 农艺性状 产量 品质 

分 类 号：S565.1[农业科学—作物学]