泡渍加工豇豆新品种成豇9号的选育  

A New Pickle Cowpea Variety —‘ Chengjiang No.9'

作　　者：陈玲[1] 杨建[1] 冯宽[2] 孙越鸿[1] 张其圣[2] 王志强 

机构地区：[1]成都市农林科学院园艺研究所,四川成都611130 [2]四川省食品发酵工业研究设计院,四川成都611130 [3]四川东坡中国泡菜产业技术研究院,四川成都620000

出　　处：《中国蔬菜》2014年第6期54-56,I0002,共4页China Vegetables

基　　金：国家现代农业产业技术体系四川蔬菜创新团队项目;四川省"十二五"蔬菜育种攻关项目(2011NZ0098-7);四川省科技支撑项目(2012NZ0002;2013NZ0055)

摘　　要：成豇9号以优良株系89为母本,以极早熟材料p-3为父本进行杂交,通过系统选育而成的豇豆品种。中早熟,主蔓结荚,第1花序着生节位为第4-6节,春季从播种到始收60-65 d（天）,全生育期100-115 d（天）,嫩荚浅绿色。荚长55-60 cm,单荚质量25-30 g,泡渍加工性能优良,是泡渍加工专用品种。每667 m2产量约2 500 kg,适宜在长江流域春夏种植。‘Chengjiang No.9’is a new cowpea hybrid developed by crossing optimum strain 89 as female parent and extreme early variety p-3 as male parent through system selection. It is of mid-early maturity. The lord tendril has pod. The first inflorescence sets in the 4-6th nod. It takes about 60-65 days from sowing to harvest in spring,and the newly grown pod is light green in color. The average pod length is about 55-60 cm. The single pod weight is 25-30 g. It has good performance in pickle process. It is an ideal variety for make pickle cowpea. It can yield about 37.5 ·hm^-2. It is suitable for spring and summer cultivation in the Yangtze River valley.

关 键 词：豇豆 成豇9号 加工品种 

分 类 号：S643.4[农业科学—蔬菜学]