摘要
炸荚是大豆的一种自然属性,在作为芽用的小粒大豆中炸荚现象尤为普遍。炸荚严重影响大豆的收获与产量。该文在剖析大豆荚的形态微观组织结构特征的基础上,分析了环境因素的影响、大豆炸荚的类型及其观测方法,对大豆抗炸荚基因的分子标记技术和炸荚的农艺减损措施等研究现状进行阐述,并从生理生化机制、农艺性状与炸荚的相关性和转基因技术等方面展望了大豆炸荚性的研究前景,为进一步研究大豆炸荚性提供理论借鉴与技术参考。
Pod-shattering is a natural character of soybean,and it is more general in pellet soybean for sprout.Pod-shattering of soybean has a great negative influence on harvest and yield.The study advances of microscopic anatomy and morphology characters,types of pod-shattering,observation methods,molecular marker technology of resistant pod-shattering genes,reduction measures on pod-shattering traits of soybean were elaborated in this paper,and prospected the study on pod-shattering fromphysiological and biological mechanisms,associated with agronomic traits and transgenic technology.
出处
《大豆科学》
CAS
CSCD
北大核心
2011年第6期1030-1034,共5页
Soybean Science
基金
国家食用豆现代产业技术体系建设专项资金资助(nycytx-18)
关键词
大豆
炸荚性
观测方法
抗炸荚基因
减损措施
Soybean
Pod-shattering
Observation methods
Resistant pod-shattering genes
Reduction measures
