大豆耐热机制的自然积累

Natural Acclimatization of Heat-tolerance Mechanism in Soybean

选择基础耐热性较强的大豆品种岔路口1号和金大332,耐热性中等材料苏丰和58-161,耐热性较差材料苏系5号和苏豆1号,探讨大豆在连续高温逆境栽培下耐热性的积累情况。1990年将上述材料全部繁种后分成2份,1份每隔1年在南京6月10—20日播种,开花时间稳定在7月底8月初,让其在连续10年的高温条件下接受自然驯化;另1份存放于冷库内,与2000和2010年各种植1次。2011年在高温胁迫栽培下比较高温驯化材料和未驯化材料的耐热机制积累效应。经过高温驯化的材料籽粒产量增加了69.38%,基础耐热性较强、中等、较差的材料分别增产40.50%、47.44%和114.25%。在其他农艺性状方面,以6个品种的综合表现看,经过高温驯化的品种,在高温胁迫栽培下,单株产量、单株荚数和每荚粒数分别比未驯化材料增加了62.89%、43.70%和13.37%,百粒重则下降了2.74%。经过高温驯化的材料,抵抗高温逆境的能力明显增强,最终导致了产量的明显上升。在产量构成因素中,以单株荚数的贡献最大,第二位是每荚粒数,百粒重呈轻度负向效应。

Six soybean varieties differring in heat- tolerance were studied on natural acclimatization of heat-tolerance mechanism.Cultivars Jinda 332 and Chalukou No.1 were resistant to heat-tolerance, Sufeng and 58-161 were moderate to heat-tolerance, Suxi No. 1 and Sudou No. 1 were susceptible to heat-tolerance All varieties were reproduced and divided into two parts, one part was planted in June 10-20 every two year in Nanjing and flowering time was stable at the end of July to early August, so that the materials were adopted to the natural domestication in 10 consecutive years with high temperature conditions, Another par was stored in cold storage, only planted two times in 2000 and 2010. All materials and untamed were evaluated under the cultivation of high temperature stress in 2011. The results showed that grain yield of domesticated materi- als at high temperatures was increased by 69.4%, while the yield in high-, moderate-, and poor- heat-resis- tant material was increased by 40.5%, 47.4% and 114.3% respectively. The yield per plant, pod number per plant, seeds per pod was increased by 62.9%, 43.7% and 13.4%, and 100 seeds weight was decreased 2.74% than the untamed materials under high temperature stress. The ability of varieties to tolerate heat stress was significantly increased, and eventually led to the apparent increase in yield. Among yield components, pod number per plant had the greatest contribution, followed by seeds per pod, while 100 seed weight showed a mild negative effect.