大豆突变新品系部分品质性状的分析

Analysis of some quality characteristics in soybean mutants

为丰富大豆种质资源,改良大豆品质,对现有的大豆品种进行改良,以获得新的大豆品系。大豆品种高蛋白东农42和高脂肪东农163经NaN3诱变处理后,分别在其M6代品系中取32份和54份材料进行实验,对它们的农艺性状(株高、百粒重等)和部分品质(脂肪、水溶蛋白和碱溶蛋白)进行了分析。结果表明:(1)所有品系的品质性状的变异系数差别较大,说明在后代中进行品质性状筛选是有效的;(2)突变品系内脂肪含量与水溶性蛋白含量呈显著负相关。

In order to gain the new soybean variety strains, it is necessary to improve the existent soybean resource to increase the soybean variety and improve the soybean qualities. After the soybean variety DongNong 42 which has more protein than others and the DongNong 163 which have more fat than others were treated with NaNa ,32 mutants from DongNong 42 in its M6 generation and 54 from DongNong 163 were selected,and their agronomic characteristics （high, hundred grains, etc. ）and their qualities（fat, water-soluble protein and alkali dissolved protein） were analyzed. The result indicates that： （1）the coefficients of variation of all strains＇ quality character are different, so it is effective to select qualitative character from the descendants; （2）the content of fat and content of water-soluble protein are remarkably negative correlation among variation strains.