不同生态条件下菜用大豆农艺性状与产量、品质的关系.pdf

上海交通大学
硕士学位论文
不同生态条件下菜用大豆农艺性状与产量、品质的关系
姓名:范秀凤
申请学位级别:硕士
专业:种植
指导教师:武天龙
20050601
不同生态条件下菜用大豆农艺性状与产量品质的关系

摘要

本试验利用在北京上海福建海南等全国 16 个不同生态条件下
种植的科绛 1 号科绿 2 号交选 705 等 10 个菜用大豆品种研究了农
艺性状性状与产量的关系并且对蛋白质脂肪挥发性物质等品质性
状进行了分析结果表明
生育前期生育后期对产量的影响表现显著的负相关和极显著的正
相关产量性状中的单株荚数单株荚重和百粒鲜重表现负相关但这
三个性状与产量呈显著或极显著的正相关蛋白质脂肪与农艺性状都
呈极小的正相关或负相关二者呈显著的负相关相关系数-*
不同区域的生态反应表现为生育前期全生长期株高主茎节
数单株荚数单株荚重与温度降水量都呈负相关与温差纬度等
都呈正相关其中与生育前期株高主茎节数呈显著外其余相关系
数都比较小蛋白质与纬度温差呈负相关或显著的负相关与平均气
温和降水量都呈正相关脂肪的表现与蛋白质相反
荚皮的长宽表面积荚皮内膜层荚皮革质层与产量有极显著
正相关荚皮表面积与产量的相关系数达 ** 内膜层鲜重与产量
的相关系数和通径分析均达到 **
菜用大豆经过蒸煮后散发出的挥发性气体既有芳香性的化合物又
有刺激性的化合物在芳香物中主要是 1-2-丙二醇和 2 戊基呋喃刺
激物主要是乙酸异丙烯酯和乙醛芳香物含量要远高于刺激物人工口
感评价与通过 GC-MS 分析测定的菜用大豆所含的刺激物芳香物的含量
结果基本一致但变异系数分析表明 GC-MS 测定方法比人工的口感方
法更加准确的划分菜用大豆的风味品质

关键词: 菜用大豆纬度产量性状蛋白质脂肪 GC-MS
THE RELELATIONSHIP AMONG AGRONOMIC TRAITS YIELD AND QUALITIES OF
VEGETABLE SOYBEAN VARIETIES IN DIFFERENT ECOLOGICAL AREAS

Abstract

The experiment depended on ten vegetable soybean varieties that were planted in sixteen different
areas in China. Studied the correlation-ship between the agronomic characters and yield. Analyzed the
qualities such as protein fat ponents and fishy ponents of them.
It is negative correlation between pre-growth stage and yield. The yield was high positively
correlated with post-growth stage. Pod No. and pod weight of per plant are negative correlated with
100-fresh-seed weight. But they are positively or high positively correlated with yield. The content of
protein and fat is minimal positively and negative correlated with growth stages agronomic traits and
yield characters. It is a negative correlation ship between protein and fat coefficient is -*.
The ecological reaction isn’t the same in different areas. The temperature and total rain are both
negative correlation with pre-growth total growth plant height node of stem pod No. of per plant
weight of per plant. They are opposite on different in t