Zhang Yumei Zhao Jinming Wang Mingjun Xing Han Gai Junyi.GENETIC VARIANCEOF NUTRITIONAL QUALITYOFVEGETABLE SOYBEANGERMPLASM OFGlycine max Merr. IN SOUTHERN CHINA[J].Soybean Science,2006,25(03):239-243.[doi:10.11861/j.issn.1000-9841.2006.03.0239]
南方菜用大豆资源营养品质性状的遗传变异*
- Title:
- GENETIC VARIANCEOF NUTRITIONAL QUALITYOFVEGETABLE SOYBEANGERMPLASM OFGlycine max Merr. IN SOUTHERN CHINA
- 关键词:
- 菜用大豆(Glycine max Merr. ); 营养品质 ; 遗传变异 ; 种质筛选
- Keywords:
- Vegetable soybean ; Nutritional quality ; Genetic variance ; Germplasm selection
- 文献标志码:
- A
- 摘要:
- 以南方菜用大豆品种(系)为材料 ,研究其营养品质的遗传变异 。2002~ 2004 年的试验结果表明 :可溶性糖的遗传变异系数最大 ,达到 10. 22 %;脂肪含量的遗传力最高, 为 71. 72 %, 其次为蛋白质 、蛋脂总量、可溶性糖含量的遗传力分别为 47. 14 %、48. 94%和 55. 30%;根据 5 %的相对遗传进展,蛋白质 、脂肪 、蛋脂总量、淀粉、可溶性糖分别属于 GS Ⅲ 2 、GS Ⅲ 1 、GS Ⅳ、GS Ⅳ、GS Ⅱ 2 类群。并从中筛选出 19 份营养品质相对较好的材料 。
- Abstract:
- Genetic variance of nutritional quality of vegetalbe soybean germplasms in Southern China wasstudied in a three-year experiment and 19 relativly high nutritional quality of vegetable soybean varietieswere screened out from 302 soybean varieties (lines). The results showed that ,among the five tested nutri-tional traits, the content of soluble sugar had a highest genetic coefficience variance of 10. 22%, and herita-bility in fat content was higher of 71. 72 %, that in protein, protein plus fat , soluble sugar was 47. 14%,48. 94%, 55. 30%, respectively. Meanwhile, According to the values of relative expected genetic gains(GS %),protein, fat , total protein plus fat , starch , soluble sugar content belonged to GS Ⅲ2,GS Ⅲ1 ,GSⅣ,GS Ⅳ,GS Ⅱ2 ,respectively.
参考文献/References:
1 Mohamed A I, Rangappa M. Nutrient composition and anti-nutri-tional facto rs in vegetable:Ⅱ. Fat , fat acids , sterols, and lipoxy-genase activity[ J] . Food chemistry. 1992,(44):277 - 282.
备注/Memo
基金项目:江苏高校高新技术产业化项目(项目编号:Q200220)