菜用大豆感官品质性状遗传变异及品质育种目标性状分析

以全国菜用大豆主产区154个品种为试验材料，考察感官品质性状综合位、6个一级、5个二级感官性状及7个有关理化性状的遗传变异，分析它们间的相关，从而概括出品质育种目标的主要性状。结果表明：感官性状综合品质位、6个一级、5个三级感官性状均存在牟它的遗传变异，其中二级感官性状的遗传变异度均大于一级感官性状。有关理化性状中，百英鲜直、百粗鲜直、可容性糖的遗传变异系数较大，遗传力较高，选择潜力较大；英长、英厚、英宽的遗传变异系数、遗传力中等，单英粒数的遗传变异系数、遗传力偏低。相关、偏相关和通径分材结果，粒英外观、熟食口味、生食口感对感官品质综合评定值直接效应显并较大；其中英厚、英长、百英鲜直对粒英外观的直接效应显，甜味及可溶性糖为影响蒸食品味的主要图素，硬度对生食口感直接负效应显。菜用大豆品质育种中，感官品质鉴定应在蒸食口味、生食口感、粒英外观、粒色、生样可剥性、熟食香味六个一级性状基础上综合评价，注重前三项性状的选择，它们可以结合用百英鲜重、英长、英厚、可溶性糖含量、鲜味、豆醒味、粘性、硬度等性状进行辅助选择。

Genetic Variation and Breeding Objective of Sensory Quality Traits of Vegegable Soybean

Genetic variation, correlation, partial correlation and path coefficient of sensory quality traits of vegetable soybeans were analyzed based on 154 cultivars sampled from the major vegetable soybean producing areas. The results were as follows:The variation of the comprehensive sensory quality value,six first class sensory traits and five secondary sensory traits were all abundant enough; the variation of the first class sensory quality value was less than that of the secondary sensory traits; the genotypic coefficients of variation, heritability value, and selection potential were relatively large for 100-pod fresh weight, 100-seed fresh weight,and soluble sugar content(dry weight basis) ;but medium for pod length,pod thickness and pod width and relatively low for number of grain per pod. In vegetable quality breeding,the comprehensive sensor quality evaluation is the most important criterion. According to the correlation,partial corrlation and path coefficient anslyses, among the six first class sensor quality traits,i.e.appearance of grain and pod,cooked taste,mouth feeling of raw grain,grain color, cooked smelling,hand shelling of raw pod,the first three had significant and relatively large direct effect on the comprehensive sensor quality value; pod thickkness,pod length,and 100-pod fresh weight had significant direct effect on appearance of grain and pod; sweetness as well as soluble sugar content was a significant major factor to cooked taste;raw grain hardiness had significant negative effect on raw mouth feeling. In breeding for quality of vegetable soybean, the selection for comprehensive sensor quality should be based on the six first calss sensor quality traits with emphasis on appearance of grain and pod,cooked taste,and mouth feeling of raw grain;and the following component traits,such as 100-pod fresh weight, pod length, pod thickness, soluble sugar content, deli-ciousness,beany flavor,glutinosity and hardiness could be used as assistant indicators for a better evaluation of the sensor quality of breeding materials.