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| 大豆突变新品系部分品质性状的分析 | |
| 引用本文： | 孟 滕,孟凡文,张 达,郝再彬,李子院.大豆突变新品系部分品质性状的分析[J].广西植物,2008,28(3):382-385. |
| 作者姓名： | 孟 滕 孟凡文 张 达 郝再彬 李子院 |
| 作者单位： | 1. 黑龙江农业职业技术学院,黑龙江,佳木斯,154007;东北农业大学,生命科学学院,哈尔滨,150030 2. 山东枣庄市山亭区北庄镇上十河小学,山东,枣庄,277218 3. 东北农业大学,生命科学学院,哈尔滨,150030 4. 东北农业大学,生命科学学院,哈尔滨,150030;桂林工学院,材料与化学系,广西,桂林,541004 5. 桂林工学院,材料与化学系,广西,桂林,541004 |
| 基金项目： | 国家高技术研究发展计划(863计划) |
| 摘 要： | 为丰富大豆种质资源,改良大豆品质,对现有的大豆品种进行改良,以获得新的大豆品系。大豆品种高蛋白东农42和高脂肪东农163经NaN3诱变处理后,分别在其M6代品系中取32份和54份材料进行实验,对它们的农艺性状(株高、百粒重等)和部分品质(脂肪、水溶蛋白和碱溶蛋白)进行了分析。结果表明:(1)所有品系的品质性状的变异系数差别较大,说明在后代中进行品质性状筛选是有效的;(2)突变品系内脂肪含量与水溶性蛋白含量呈显著负相关。 |
| 关 键 词： | 大豆 突变品系 品质性状 |
| 文章编号： | 1000-3142(2008)03-0382-04 |
| 修稿时间： | 2006年12月5日 |
Analysis of some quality characteristics in soybean mutants |
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| MENG Teng,MENG Fan-Wen,ZHANG D,HAO Zai-Bin,LI Zi-Yuan.Analysis of some quality characteristics in soybean mutants[J].Guihaia,2008,28(3):382-385. | |
| Authors: | MENG Teng MENG Fan-Wen ZHANG D HAO Zai-Bin LI Zi-Yuan |
| Institution: | 1.Heilongjiang Agricultural College of Vocational Technology, Jiamusi 154007, China; 2.Shandong Shangshihe Primary School, Beizhuang county, Zaozhuang 277218, China; 3.College of Life Sciences, Northeast Agricultural University, Harbin 150030, China; 4.Department of Material and Chemical Engineering, Guilin University of Technology, Guilin 541004, China |
| Abstract: | In order to gain the new soybean variety strains,it is necessary to improve the existent soybean resource to increase the soybean variety and improve the soybean qualities.After the soybean variety DongNong 42 which has more protein than others and the DongNong 163 which have more fat than others were treated with NaN3,32 mutants from DongNong 42 in its M6 generation and 54 from DongNong 163 were selected,and their agronomic characteristics(high,hundred grains,etc.)and their qualities(fat,water-soluble protein and alkali dissolved protein)were analyzed.The result indicates that:(1)the coefficients of variation of all strains'quality character are different,so it is effective to select qualitative character from the descendants;(2)the content of fat and content of water-soluble protein are remarkably negative correlation among variation strains. |
| Keywords: | soybean(Glycine max) mutant strains qualitative characters |
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