熟期与品质性状对东北大豆发芽率影响的研究  

Effect of Maturity Groups and Quality Characters on Germination Rate of Soybean in Northeast of China

作　　者：范旭红[1] 孟凡凡[1] 郑宇宏[1] 张云峰[1] 孙星邈[1] 王明亮[1] 王曙明[1] 

机构地区：[1]吉林省农业科学院大豆研究所,大豆国家工程研究中心,长春130033

出　　处：《吉林农业科学》2015年第2期24-26,48,共4页Journal of　Jilin Agricultural Sciences

基　　金：现代农业产业技术体系建设专项资金资助(CARS-04-PS11);吉林省农业科技创新工程(C42070403)

摘　　要：采用沙培方法对种植于范家屯的150份不同生育期的东北主栽大豆品种进行了发芽率鉴定,结果显示,中晚熟组品种的发芽率最高,其次为中熟组品种和中早熟组品种,极早熟组品种发芽率最低,表明熟期愈早发芽率有降低的趋势。中晚熟组品种与早熟组品种及极早熟组品种间在发芽率方面存在显著差异;中晚熟组品种、中熟组品种和中早熟组品种之间差异不显著;对不同熟期组大豆品种的品质性状和百粒重与发芽率进行相关性分析,结果表明,各熟期组品种发芽率与蛋白含量、脂肪含量和百粒重均无显著相关。The germination rate of 150 soybean cultivars with different maturity groups from the northeast partof China were identified through sand culture in this article. The results showed that the germination rate of the culti-vars from the mid-late maturity group were the highest, followed by the cultivars from the middle and mid-early ma-turity groups, the germination rate of the cultivars from the very early maturity group were the lowest. This indicatedthat the earlier the maturity, the lower the germination rate. There were significant differences among the cultivars ofthe mid-late, early and very early maturity groups in the germination rate. There were no significant differencesamong the mid-late, middle and early maturity groups in the germination rate. Analysis on correlation among germi-nation rate and quality characters and 100-seed weight showed that the germination rate was not related to proteincontent, oil content and 100-seed weight of each maturity groups.

关 键 词：大豆 熟期组 发芽率 品质性状 百粒重 相关 

分 类 号：S565.1[农业科学—作物学]