南方春大豆春、秋播与籽粒蛋白质脂肪含量关系的研究  

STUDIES ON THE EFFECT OF SPRING AND AUTUMN SOWING SEASONS ON KERNEL PROTEIN AND FAT CONTENT OF SOUTHERN SPRING SOYBEAN

作　　者：赵政文[1] 马继凤[1] 李小红[1] 喻名科 

机构地区：[1]湖南省农业科学院作物研究所,长沙410125

出　　处：《大豆科学》1999年第3期183-189,共7页Soybean Science

摘　　要：以２４ 个南方春大豆品种（系）为材料，进行春、秋播研究不同播季对籽粒蛋白质、脂肪，以及蛋白质、脂肪合计含量的影响，结果表明：播季间蛋白质、脂肪，以及蛋白质、脂肪合计含量均达１％ 的差异显著水平；蛋白质含量与出苗至开花期日均温、最高温和最低温均呈极显著正相关，与开花至成熟期日均温、最高温和最低温呈显著或极显著负相关，脂肪含量则恰好与之相反，因此，湖南秋播的气候条件有利蛋白质的形成，故蛋白质含量比春播高，春播的气候条件则有利脂肪的形成，所以脂肪含量比秋播高；秋播各品种蛋白质、脂肪合计含量平均５９．９６％ ，比春播降低三点零八个百分点。The effect of different sowing seasons on the kernel protein and fat content and their total content was studied by sowing 24 southern spring soybean varieties or lines in spring and autumn. The results showed that there existed significant (at 1% level) difference in kernel protein and fat content and their total content between spring and autumn sowing seasons; for protein content, there was a positive correlation (significant at 1% level) to the daily mean, maximun and minimum/temperature from seedling emerging to flowering stage, but a negative correlation (significant at 5% or 1% level) to those from flowering to ripening stage; for fat content, it was just the opposite. Therefore, in Hunan sowing in autumn season is favorable to the formation of protein while sowing in spring is favorable to the formation of fat, which results in a higher protein content in autumn sowing season but a higher fat content in spring sowing season. Sown in autumn, the total content of protein and fat in the tested varieties or lines was 59.96% on average, 3.08% lower than that sown in spring

关 键 词：南方春大豆 粒蛋白质 脂肪 春大豆 春播 秋播 

分 类 号：S565.101[农业科学—作物学]