摘要
以２４ 个南方春大豆品种（系）为材料，进行春、秋播研究不同播季对籽粒蛋白质、脂肪，以及蛋白质、脂肪合计含量的影响，结果表明：播季间蛋白质、脂肪，以及蛋白质、脂肪合计含量均达１％ 的差异显著水平；蛋白质含量与出苗至开花期日均温、最高温和最低温均呈极显著正相关，与开花至成熟期日均温、最高温和最低温呈显著或极显著负相关，脂肪含量则恰好与之相反，因此，湖南秋播的气候条件有利蛋白质的形成，故蛋白质含量比春播高，春播的气候条件则有利脂肪的形成，所以脂肪含量比秋播高；秋播各品种蛋白质、脂肪合计含量平均５９．９６％ ，比春播降低三点零八个百分点。
The effect of different sowing seasons on the kernel protein and fat content and their total content was studied by sowing 24 southern spring soybean varieties or lines in spring and autumn. The results showed that there existed significant (at 1% level) difference in kernel protein and fat content and their total content between spring and autumn sowing seasons; for protein content, there was a positive correlation (significant at 1% level) to the daily mean, maximun and minimum/temperature from seedling emerging to flowering stage, but a negative correlation (significant at 5% or 1% level) to those from flowering to ripening stage; for fat content, it was just the opposite. Therefore, in Hunan sowing in autumn season is favorable to the formation of protein while sowing in spring is favorable to the formation of fat, which results in a higher protein content in autumn sowing season but a higher fat content in spring sowing season. Sown in autumn, the total content of protein and fat in the tested varieties or lines was 59.96% on average, 3.08% lower than that sown in spring
出处
《大豆科学》
CAS
CSCD
北大核心
1999年第3期183-189,共7页
Soybean Science
关键词
南方春大豆
粒蛋白质
脂肪
春大豆
春播
秋播
Southern spring soybean
Sowing in spring and autumn
Protein and fat content
Correlation and path analysis
