STUDY ON STABILITY OF MAIN CHEMICAL TRAITS IN SOYBEANS(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Author(s):: Nia n Hai　Wang Jinling　Yang Xiaoxin　Ya ng Qing kai Chen yi　Luan Xiaoyan　; (Northeast Agricul tural Universi ty , Harbin, 150030)
( Heilong jiang Academy of Agricultural Sciences)?
(J il in Agricul tural Institute )

Abstract:: Tw enty fiv e soybea n lines of same maturi ty g roup w ere g row n at eig ht locatio nsand main chemical t rait s w ere determined to co nduct the stabili ty a nalysi s for theset rait s. The resul ts indicated that g rea t di fferences in stabi li ty o f these t rait s existed.Pro tein+ oi l content w as the most stable, and protein a nd oil content s w ere mo re stablethan fat acids contents. Linolenic acid was the least stable among these t rait s, showingthat i t w as mo re easily affected by envi ro nment s. Meanwhile, stabi li ty of lines ineach chemical t rait s w as also remarkablely dif ferent . Protein, oil a nd pro tein+ oil contentsw ere not co rrela ted wi th thei r stabilities, but linolenic acid co ntent w as bo th significa nt ly and posi tively associa ted wi th i ts stabili ty. The reg ressio n analy sis show edthat the stabili ty reg ressio n coefficient of lino lenic o leic and lino leic acids w ere sig nificantly and posi tiv ely co rrela ted a nd the same wa s true fo r tha t o f pro tein and protein +oil co ntents. The CV (% ) of each chemical trait w as also sig nificantly and posi tiverycor related w ith it s stabili ty reg ression coefficient, indicating tha t bo th methods for stabili ty a nalysi s w ere effectiv e. On the whole, rema rkable di fferences o f lines in stabi li tyo f each chemical t rai t sugg ested that stabili ty analy sis fo r these trai t s be indispensable.

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Last Update: 2017-01-13