半无叶型菜豌豆革质膜、甜度性状遗传研究及利用

对半无叶型菜豌豆革质膜、甜度性状的遗传规律进行了研究，结果表明：半无叶型菜豌豆革质膜受两对相对基因控制，F1表现大块革质膜，F2分离出大块革质膜、小块革质膜和无革质膜三种类型，分离比例为9：6：1，并经F2~3试验验证，属于基因互作的积加作用。糖度为数量性状遗传，F2单株间呈连续变异，符合正态分布。选育出的半无叶型菜豌豆新品种“须菜1号”高产、优质，其嫩荚鲜食，嫩卷须作为龙须菜，嫩茎叶也是一种优质蔬菜。

Study on Heredity Laws of Keratin Membrane and Sugar Content in Semi-leafless Vegetable Pea and Their Utilization in Pea Breeding

It was studied for the heredity laws of keratin membrane and sugar content in semi-leafless vegetable pea. The results showed that keratin membrane character is controlled by two genes. F1 displays large keratin membranes in all fresh pods; F2 has three phenotypes, i.e. large keratin membrane, small keratin membrane and no keratin membrane with the ratio of 9:6:1. Sugar content is quantitative character fitting normal distribution. 'Xucai 1', a new semi-leafless vegetable pea variety with high yield and quality was successfully bred according to the laws. Its fresh pods taste delicious. Its extremely developed tendrils can be sold as top grade Longxu vegetable. The tender stems and leaves are also high quality vegetable.