菜用大豆钾素营养研究进展

Advance of Potassium Nutrition in Vegetable Soybean

从光合作用、物质合成与运输、肥料的吸收利用等方面,概述了钾素对大豆产量及品质影响的研究进展,探讨了钾素营养在提高大豆含油量的同时,在改善外观品质,尤其是在菜用大豆食用品质和营养品质改良中的作用。并从改善菜用大豆品质角度,提出了菜用大豆钾素营养研究应该注重探讨钾素营养在生理代谢过程中的作用及对蔗糖和氨基酸含量的影响,在研究手段上应将常规实验方法与分子生物学实验方法结合。

The paper summarized recent advances and effects of potassium nutrition on yield and quality in soybean from the aspects of photosynthesis,photosynthate synthesis and transport,uptake and utilization of chemical fertilizer.The roles of potassium nutrition in increasing seed oil content as well as improving commodity quality in soybean were presented,and possible role of potassium nutrient in improving the quality of vegetable soybean was discussed.Several issues of potassium nutrition for further investigation in vegetable soybean were addressed.It was important to investigate the role of potassium nutrition in physiological metabolism and the effect of potassium nutrition on the content of sucrose and amino acid and combination conventional and molecular biological methods.The objective is to provide theory evidences for the potassium fertilizer application in vegetable soybean production.