绿豆品种芽用特性的初步评价  

Initial evaluation of sprouts characteristics of mung bean varieties

作　　者：李振华[1] 康玉凡[1] 程须珍[2] 濮绍京[3] 李永华[1] 刘红开[1] 

机构地区：[1]中国农业大学农学与生物技术学院,北京100193 [2]中国农业科学院作物科学研究所,北京100081 [3]北京农学院作物遗传育种研究所,北京102206

出　　处：《中国农业大学学报》2010年第5期31-36,共6页Journal of China Agricultural University

基　　金：国家食用豆产业技术体系建设专项资金资助(nycytx-18)

摘　　要：针对绿豆品种芽用特性评价体系不完善和优良品种鉴别不明确的现状,收集我国不同地区的55份绿豆品种及品种资源作为供试材料,模拟工厂化豆芽生产工艺,根据绿豆及绿豆芽的10项性状指标,采用主成分分析、K-均值聚类分析和相关性分析对绿豆芽用特性进行初步评价。结果表明:产量因子和芽用因子的评价贡献要大于营养因子。不同品种绿豆田间单株产量的变异范围较豆芽产出量大,在聚类分析所划分的5个类群中,田间单株产量的差异也较豆芽产出量大。单株产量与百粒重呈极显著正相关。豆芽产出量与百粒重呈极显著负相关,与豆芽下胚轴长呈极显著正相关,与绿豆蛋白质含量呈极显著负相关;评价绿豆品种芽用特性优劣时,应重点考虑品种的单株产量和豆芽产出量、同时兼顾品种的蛋白质含量和豆芽形态等,优先筛选田间单株产量≥12.70,豆芽产出量≥7.75的品种作为芽用备选资源。This research based on the status quo that evaluation system of mung bean sprouts characteristics is imperfect and identifying of high-quality breed is indefinite,utilize fifty-five representative resources of mung bean as test materials;simulate factory germination process,use principal component analysis and K-means clustering analysis and correlation analysis to Initial evaluate mung bean sprouts characteristics according to ten traits of mung bean and mung bean sprouts.The results showed that production factors and sprouts factors play a more important role than nutritional factors.Variation range of yield per plant is larger than that of bean sprouts output,and play a greater role in the process of classification.Mung bean yield per plant was significantly correlated with kernel weight（P0.01）.Bean sprouts output was significantly positively correlated with hypocotyl length,and was significantly negatively correlated with kernel weight and mung bean protein content（P0.01）.To evaluate mung bean sprouts characteristics,should think about yield per plant and bean sprouts output more than bean sprouts morphological index and protein content of seed,preferentially select yield per plant≥12.70 and bean sprouts output≥7.75 as varieties resources of mung bean for sprouts.

关 键 词：绿豆 芽用特性 性状 初步评价 

分 类 号：S522[农业科学—作物学]