食荚豌豆品种比较试验  

Introduction experiment of several kinds of pea

作　　者：萧洪东[1] 陈昌龙[1] 陈雄[1] 王惠珍[1] 喻敏[1] 

机构地区：[1]佛山科学技术学院食品与园艺学院,广东佛山528000

出　　处：《佛山科学技术学院学报（自然科学版）》2016年第1期16-18,共3页Journal of Foshan University(Natural Science Edition)

基　　金：广东省农业厅农业科技推广专项基金2011

摘　　要：对6个豌豆品种进行比较试验,结果表明:6个豌豆品种中,cv4表现较好,且为矮杆类型,便于种植、管理,生长势和抗病性都很强,灰分、粗纤维、蛋白质含量较高以及亩产量最高;其它四个品种抗病性也较强,营养成分均高于当地品种;cv4适宜在当地推广种植,营养价值较高。A comparative analysis was carried out with five cultivars of pea(Pisum sativum L.) in this experiment and the results showed that, these four cultivars had higher disease resistance and higher nutritious value compared with the native cultivar. Among them, the cv 4 showed the higher disease resistance and higher nutritious value, and was also manifested as dwarf phenotype, which was easy for plantation and management.Meanwhile the content of ash, crude fiber, protein and yield were the highest in all cultivars. Therefore, the result shows that cv 4 has high nutritional value and is suitable to be spreaded in local.

关 键 词：豌豆 生理性状 产量 品质 

分 类 号：S643.3[农业科学—蔬菜学]