大豆芽菜产量构成与浸种条件的关联度分析  

Analyses on the Relevance of Soaking Conditions and Yield Components of Soybean Sprouts

作　　者：张安华 陈涛 王萍 蔡翔 赵志远 祝菊红 黄波 

机构地区：[1]武汉市农业科学技术研究院作物科学研究所,武汉430345 [2]湖北维民种苗有限公司,武汉430207 [3]武汉维尔福生物科技股份有限公司,武汉430345 [4]武汉农业检测中心,武汉430016

出　　处：《湖北农业科学》2016年第9期2295-2298,共4页Hubei Agricultural Sciences

基　　金：武汉市科学技术局关键技术攻关计划项目(2014020202010135)

摘　　要：选取标准芽率、烂种烂芽率和商品芽菜率为大豆(Glycine soja Sieb.et Zucc.)芽菜产量构成指标,以浸种液p H、浸种恒温和浸种时间为浸种条件,选用L9(34)正交设计矩阵分析,研究各浸种条件与大豆芽菜产量构成的关联性。经3个产量构成指标的权矩阵分析及产量构成指标的权矩阵与试验设计浸种条件的因素与水平进行总权矩阵分析,权重由大到小的因素与水平为A3、C2和B1,说明大豆芽菜产量构成与浸种条件的关联度从大到小为浸种液p H、浸种时间、浸种恒温;豆种用p H为9.5的浸种液,在23℃恒温条件下浸种5 h,能有效降低烂种烂芽率,提高标准芽率,增加商品芽菜率。Standard sprouts rate, rotten rate and commercial sprout rate of soybean sprouts were selected as yield components,the soaking conditions containing soaking time,p H and constant-temperature of soaking fluid were analyzed by orthogonal matrix designed by L9（34）to study the relevance of soaking conditions and yield components. The weight of each factor was determined and sequenced by weight matrix of three yield components and total weight matrix of soaking conditions and yield components. The order of factors and level which weighted from big to small was A3,C2 and B1,which meant the relevance between soaking conditions and soybean sprouts yield components was p H soaking time soaking temperature,the best soaking conditions were p H 9.5,and soaking for 5 h at 23 ℃.

关 键 词：大豆(Glycine SOJA Sieb.et Zucc.)芽菜 产量构成 浸种条件 正交设计 矩阵分析 

分 类 号：S565.1[农业科学—作物学]