|Table of Contents|

Evolution of Important Agronomic Traits of Vegetable Spring Soybean Varieties Attending National Regional Test(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年03期
Page:
337-343
Research Field:
Publishing date:

Info

Title:
Evolution of Important Agronomic Traits of Vegetable Spring Soybean Varieties Attending National Regional Test
Author(s):
ZHAO Chao-sen1;  ZHAO Xian-wei1;  YANG Zhong-lu2;  HE Yan-qin3;  WANG Rui-zhen1;  CAO Xiao-xin4;  WAN Hui5;  GUO Bing-fu1
(1.Institute of Crop Science, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China; 2.Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062,China; 3.National Agricultural Technology Extension Center, Agriculture Ministry, Beijing 100026,China; 4.Liufang Agricultural Technical Service Station, Hukou 332517,China; 5.Agricultural Product Quality and Safety Testing Center of Nanchang, Nanchang 330005,China)
Keywords:
Vegetable spring soybean;  Agronomic trait;  Yield;  Quality;  Evolution
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2019.03.0337
Abstract:
In order to guide the breeding and promotion of high yield and high quality new varieties of vegetable spring soybean, the variety test data of vegetable spring soybeans from 2004 to 2017 in the national region were analyzed, and the evolution rules of 14 important agronomic traits of vegetable spring soybean varieties were studied. The results showed that there were abundant genetic variations in the traits of the national trial vegetable spring soybean varieties, with the variation coefficient between 5.9% and 33.49%. With the progress of the year, the plant type, fresh pod yield, taste and pod trait of vegetable spring soybean were improved gradually. The principal component analysis showed that fresh pod number and growth, fresh pod yield, plant type, pod rate, taste quality and pod type factor were the most important factors influencing the variation of vegetable spring soybean. The results showed that fresh pod yield was positively correlated with the effective branches per plant, 100 fresh seeds weight, fresh pod weight per plant and standard pod length, and negatively correlated with 500 g standard pod number, but not significantly correlated with other traits. The grade A taste quality rate was negatively correlated with fresh pod harvested days, plant height, nodes on main stem and effective branches per plant. Therefore, in the selection and breeding of vegetable spring soybean varieties, attention should be paid to the combination of parents with many branches, long and full seed pods and the selection of offspring, so as to coordinate the improvement of pod type, plant type and growth trait, and thus to select new varieties of high yield and high quality vegetable spring soybean.

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Last Update: 2019-05-30