绿豆籽粒干物质 蛋白质及淀粉积累规律研究  

Study on Dry Matter,Protein and Starch Accumulation of Mungbean Grain

作　　者：王宝强[1] 范保杰[1] 刘长友[1] 曹志敏[1] 苏秋竹[1] 张志肖[1] 田静[1] 

机构地区：[1]河北省农林科学院粮油作物研究所河北省作物遗传育种实验室,河北石家庄050035

出　　处：《河北农业科学》2012年第10期12-15,39,共5页Journal of Hebei Agricultural Sciences

基　　金：国家食用豆产业技术体系项目(CARS-09);河北省科技支撑计划项目(11220108D)

摘　　要：绿豆籽粒干物质、蛋白质和淀粉含量是绿豆产量和品质的重要指标。选用不同熟期的5个绿豆品种(早熟品种3个,中熟品种2个),研究了其籽粒干物质、粗蛋白质和粗淀粉的积累规律。结果表明:花后5～11 d为绿豆豆荚荚长、荚宽和荚厚的快速增长期,之后荚长无明显变化,荚宽和荚厚缓慢减小,花后20～23 d时荚果成熟。花后5～11 d是绿豆鲜荚重和荚皮鲜重的快速增长期,而籽粒鲜重和籽粒干重的快速增长期为花后11～17 d,花后17 d以后籽粒鲜重快速下降而干重无显著变化。花后10～14 d是籽粒粗蛋白质和粗淀粉急剧变化期,粗蛋白质含量快速下降,而粗淀粉含量快速上升;花后14～18 d为缓慢变化期;花后18 d以后粗蛋白质和粗淀粉含量基本稳定。综上所述,花后10～18 d是绿豆籽粒产量及品质形成的关键时期,合理有效的田间管理将有助于提高绿豆产量、改善营养品质和籽粒大小。Accumulation of dry matter, protein content and starch content in seed are the important index of yield and quality of mungbean. 5 mungbean varieties with diferent mature period （3 early maturing varieties, 2 medium maturing varieties ） were selected to analysis the accumulation of dry matter, protein and starch in seed. The results showed that 5 - 11 day after flowering was the quickly increased stage of length, width and thickness of mungbean pod, then the length of pod had no significant changes, while the width and thickness of pod were slowly decreased. The pod was tended to maturest 20 -23 day after flowering. 5 - 11 day after flowering was the quickly increased period of fresh pod weight and fresh pod-coat weight, while the quickly increased period of fresh grain weight and dry grain weight was 11 - 17 day after flowering. After 17 day after flowering the fresh grain weight was quickly decreased, but dry grain weight kept stable, 10 - 14 day after flowering was dramatically changing period with the quick increasing of protein content and quick decreasing of starch content. 14 - 18 day after flowering was slowly changing stage. After 18 day after flowering the protein content and starch content kept the same. The conclusions showed that 10 - 18 day after flowering was the key period of formation of seed and quality of mungbean. Reasonable and effective management will increase the yield, improve the quality of mungbean and increase the seed.

关 键 词：绿豆 干物质 蛋白质 淀粉 积累规律 

分 类 号：S522[农业科学—作物学]