|Table of Contents|

A STUDY ON DEVELOPMENTAL PROCESS OF POD AND SEED TRAITS OFSUMMER-PLANTED VEGEABLE SOYBEAN AND SUITABLE POD PICKING PERIOD(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2003年03期
Page:
202-207
Research Field:
Publishing date:

Info

Title:
A STUDY ON DEVELOPMENTAL PROCESS OF POD AND SEED TRAITS OFSUMMER-PLANTED VEGEABLE SOYBEAN AND SUITABLE POD PICKING PERIOD
Author(s):
Han Lide 　Gai Junyi 　Qiu Jiaxun
1 .Soybean Research Insti tute of Nanjing Agriculture Universi ty , Nat ional Center of SoybeanImprovement , National Key Laboratory of Crop Genetics and Germplasm Enhancement Nanj ing , 210095
Keywords:
Vegetable soybean ; Developmental process of quality t raits ; Sui table pod -picking period
PACS:
S 565.1
DOI:
10.11861/j.issn.1000-9841.2003.03.0202
Abstract:
Six vegetable soybean cultivars from three different maturity groups w ere used to study the developmental process of pod and seed qualit ies .The results showed as follow s :Pod leng th and w idth increased rapidlyduring 10 -20 day s after f low ering , and reached it s maximum size , then the grow th rate decreased .Pod thicknessincreased later than pod length and w idth , and w ith a rapid rate during 25 -40 day s after flow ering .Thechanges of pod leng th , w idth , and thickness w ith the days af ter f low ering w ere w ell fit ted w ith a Logisticcurve .During seed f illing period , the 100 -pod f resh w eight and 100 -seed f resh weig ht g radually increased toi ts maximum , then dropped .Those of MG -Ⅲ reached the maximum value at about 35 -55 day s af ter flow ering, MG -Ⅳ , MG - Ⅴdid so at 55 -70 days .The changes of 100 -pod f resh w eight and 100 -seed freshw eight of different maturi ty g roups w ith the day s af ter f low ering w ere well f itted w ith a parabola curve .Solublesugar content accumulatio n (dry w eight basis)in seed increased steadily during 30 -60 day s and dropped dung60 -75 days af ter flowering .From the above results , the suitable pod -picking period w as suggested as duringR6 to early R7 .

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Last Update: 2016-12-31