锰元素对不同基因型大豆脂肪和蛋白质含量影响研究

Effect of Manganese on Content of Fat and Protein of Different Soybean Genetic Types

研究施锰对不同基因型大豆籽粒脂肪含量和蛋白质质含量影响规律。结果表明,垦农18高油大豆无论拌种还是叶面喷施,随着锰使用量增加,脂肪含量下降,蛋白质含量有上升趋势;东农42大豆无论拌种还是叶面喷施,随着锰使用量增加,脂肪含量先上升,后下降,蛋白质含量变化不显著;垦农4双高大豆无论拌种还是叶面喷施,随着锰使用量增加,脂肪含量下降,而蛋白质含量各拌种处理没有达到显著差异,叶面喷施各处理间达到5%显著差异。

Studies were carried out on effects of manganese on fat and protein of soybean with seed treatment and leaf spraying. The results showed that application of manganese could increase protein content and decrease fat content in Kennong18 with seed treatment and leaf spraying; the content of fat was increased with the increasing of manganese and then decreased, and the change of protein content was not significant in Dongnong42; the content of fat decreased with the increase of manganese. And the change of protein content was not significant with seed treatment, but significant level with leaf spraying in Kennong4.