[1]李方舟,张海生,杨婷婷,等.国审鲜食大豆新品种晋科2号的选育研究[J].大豆科学,2024,43(04):503-509.[doi:10.11861/j.issn.10009841.2024.04.0503]
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国审鲜食大豆新品种晋科2号的选育研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第43卷 期数: 2024年04期 页码: 503-509 栏目: 出版日期: 2024-07-20
Title:
Breeding Research of A New National Approved Vegetable Soybean Variety Jinke 2
作者:
李方舟1; 张海生1; 杨婷婷1; 王军1; 任鹏2; 古晓红1
1.山西农业大学 农学院，山西 太原 030031；2.阳泉市乡村产业振兴指导中心，山西 阳泉 045099
关键词:
鲜食大豆; 选育; 栽培技术; 病圃; 晋科2号
DOI:
10.11861/j.issn.10009841.2024.04.0503
摘要:
针对山西省鲜食大豆品种相对较少，更新换代速度慢，良种紧缺的现状，山西农业大学农学院以晋遗38为母本，忻毛豆1号为父本，通过系谱法选育而成鲜食大豆新品种晋科2号。该品种2019年参加国家鲜食大豆春播组区域试验。平均鲜荚产量为14 703.1 kg·hm-2，比对照浙鲜豆5号增产19.6%，居参试品种第1位；2020年续试，平均鲜荚产量为12 521.4 kg·hm-2，比对照浙鲜豆5号增产8.8%，居参试品种第3位；两年平均鲜荚产量为13 612.25 kg·hm-2，比对照浙鲜豆5号增产14.4%。2021年参加国家鲜食大豆春播组生产试验，平均鲜荚产量为12 265.5 kg·hm-2，比对照浙鲜豆5号增产7.2%，排名第2位。该品种粗蛋白（干基）含量44.06%，粗脂肪（干基）含量19.39%，可溶性总糖含量4.9%。口感清香，甜味浓，微软或脆，糯性中等，风味较好。审定编号：晋审豆20170008；国审豆20220048。该品种在选育过程中亲本血缘关系远，病圃中选育，各世代选育的侧重点不同，因而，晋科2号具有高产、优质、抗病等特点，具有广泛的应用前景。

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更新日期/Last Update: 1900-01-01