国审鲜食大豆新品种晋科2号的选育研究  

Breeding Research of A New National Approved Vegetable Soybean Variety Jinke 2

作　　者：李方舟 张海生 杨婷婷 王军 任鹏 古晓红 LI Fangzhou;ZHANG Haisheng;YANG Tingting;WANG Jun;REN Peng;GU Xiaohong(College of Agriculture,Shanxi Agricultural University,Taiyuan 030031,China;Rural Industry Revitalization Guidance Center of Yangquan,Yangquan 045099,China)

机构地区：[1]山西农业大学农学院,山西太原030031 [2]阳泉市乡村产业振兴指导中心,山西阳泉045099

出　　处：《大豆科学》2024年第4期503-509,共7页Soybean Science

基　　金：山西农业大学校科技创新提升工程项目(CXGC2023006);山西省科技重大专项计划“揭榜挂帅”项目(202201140601025);中央引导地方科技发展资金项目(YDZJSX2021C013);山西农业大学生物育种工程项目(YZGC095)。

摘　　要：针对山西省鲜食大豆品种相对较少,更新换代速度慢,良种紧缺的现状,山西农业大学农学院以晋遗38为母本,忻毛豆1号为父本,通过系谱法选育而成鲜食大豆新品种晋科2号。该品种2019年参加国家鲜食大豆春播组区域试验。平均鲜荚产量为14703.1 kg·hm^(-2),比对照浙鲜豆5号增产19.6%,居参试品种第1位;2020年续试,平均鲜荚产量为12521.4 kg·hm^(-2),比对照浙鲜豆5号增产8.8%,居参试品种第3位;两年平均鲜荚产量为13612.25 kg·hm^(-2),比对照浙鲜豆5号增产14.4%。2021年参加国家鲜食大豆春播组生产试验,平均鲜荚产量为12265.5 kg·hm^(-2),比对照浙鲜豆5号增产7.2%,排名第2位。该品种粗蛋白(干基)含量44.06%,粗脂肪(干基)含量19.39%,可溶性总糖含量4.9%。口感清香,甜味浓,微软或脆,糯性中等,风味较好。审定编号:晋审豆20170008;国审豆20220048。该品种在选育过程中亲本血缘关系远,病圃中选育,各世代选育的侧重点不同,因而,晋科2号具有高产、优质、抗病等特点,具有广泛的应用前景。In response to the relatively limited number of vegetable soybean varieties,slow replacement speed,and shortage of high-quality varieties in Shanxi Province,Jinke 2 is a new variety of vegetable soybean selected by the College of Agriculture,Shanxi Agricultural University through pedigree selection,Jinyi 38 was used as female parent and Xinmaodou 1 as the male parent.Jinke 2 participated in the regional experiment of spring sowing group of the national vegetable soybean in 2019.The average fresh pod yield was 14703.1 kg·ha^(-1),increased 19.6%more than that of Zhexiandou 5(CK),ranking first among the tested varieties.In 2020,the average fresh pod yield was 12521.4 kg·ha^(-1),an increase of 8.8%compared to the control Zhexiandou 5(CK),ranking third among the tested varieties.The average fresh pod yield of 2019-2020 years was 13612.25 kg·ha^(-1),which was 14.4%more than Zhexiandou 5(CK).The average fresh pod yield of Jinke 2 was 12265.5 kg·ha^(-1)increased 7.2%more than that of Zhexiandou 5(CK)in production test in 2021,ranking second among the tested varieties.Its crude protein content is 44.06%,the crude fat content is 19.39%,and the total soluble sugar is 4.9%.The taste is faint scent,and a strong sweet taste.It is either soft or crispy,and has a medium glutinous texture with a good flavor.Its approval number is Jinshendou 20170008 and Guoshendou 20220048.Jinke 2 has a distant genetic relationship with its parents,the breeding in disease gardens and different key point of offspring during the breeding process,so Jinke 2 has the characteristics of high yield,high quality,and disease resistance.Jinke 2 has a wide range of application prospects.

关 键 词：鲜食大豆 选育 栽培技术 病圃 晋科2号 

分 类 号：S565.1[农业科学—作物学]