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大豆科学  2009 

早熟菜用大豆农艺性状、籽粒产量和品质形成规律的研究

DOI: 10.11861/j.issn.1000-9841.2009.04.0659, PP. 659-664

Keywords: 菜用大豆,农艺性状,产量,品质

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Abstract:

采用早熟菜用大豆品种为试材,对不同菜用大豆品种农艺性状、籽粒产量和品质的形成规律进行了研究。结果表明:早熟菜用大豆品种株型矮小,分枝少,节间长度较短;一粒荚、二粒荚所占的比例较大,百粒重和收获指数均较高;不同生育期品种间光合速率、蒸腾速率和气孔导度没有显著差异;在籽粒形成过程中,可溶性糖含量和脂肪含量均呈上升趋势,品种间蛋白质含量和蛋脂总含量积累有所差异。综合籽粒产量和品质性状,沈农引48是更适合选用的早熟菜用大豆品种。

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