大豆炸荚表型精准检测方法的研究  

Study on the Accurate Detection Method of Soybean Fried Pod Phenotype

作　　者：韩德志[1] Han Dezhi(Heihe Branch of Heilongjiang Academy of Agricultural Sciences/National Soil Quality Aihui Observation and Testing Station,Ministry of Agriculture and Rural Affairs,Heihe 164300,Heilongjiang,China)

机构地区：[1]黑龙江省农业科学院黑河分院/农业农村部国家农业科学土壤质量爱辉观测实验站,黑龙江黑河164300

出　　处：《作物杂志》2022年第1期84-87,共4页Crops

基　　金：国家重点研发计划(2019YFE0105900);国家大豆产业技术体系(CARS-04-05B);黑龙江省农业科学院院级科研项目(2020FJZX024);黑龙江省自然科学基金联合引导项目(LH2021C090);黑龙江省省属科研院所科研业务费项目(CZKYF2021-2-C019)。

摘　　要：大豆炸荚表型易受环境影响,炸荚相关研究的关键在于如何获得精准的表型。以遗传背景较近且炸荚表型差异较大的2份栽培大豆为材料,利用烘箱对2个品种完熟期不同部位的豆荚进行炸荚率检测,烘干温度和持续时间各设置5个处理。结果表明,不同处理下大豆各部位的炸荚率无显著差异,炸荚率与烘干温度及持续时间呈显著正相关;不同品种大豆炸荚率在60℃、11h后的处理均存在显著性差异,综合炸荚检测的便利、安全及种子发芽率的影响,最终确定烘干温度60℃、持续时间11~13h为最佳检测条件。The phenotype of soybean fried pods is easily affected by environment.The key to the study of soybean fried pods is how to obtain the accurate phenotype of soybean fried pods.In this study,two cultivated soybean varieties with relatively close genetic background and great differences in pod frying phenotypes were used as research materials.The fried pod rate of different parts of the two varieties at full ripe stage was detected by using an oven.The dry temperature and duration were set as five treatments.The results showed that there was no significant difference in the fried pod rate among different parts of soybean,but the fried pod rate was positively correlated with the temperature and duration of drying.The fried pod rates of different varieties at 60℃,11 h after treating were significant differences.Comprehensive consideration of fried pod testing convenience,safety,and the seed germination rate,the treatment of the final dry temperature of 60℃,duration of 11-13 h was the best test condition.

关 键 词：大豆 表型 炸荚 检测方法 

分 类 号：S565.1[农业科学—作物学]