摘要
花生的蛋白质、脂肪酸、烘烤风味等可遗传品质性状受多基因遗传控制,且和花生品种专用密切相关。本文总结了前人的研究结果,讨论了我国花生品种专用化的研究对策,阐明了花生品种专用的意义和现状。
The peanut genetic quality traits may be controlled by multiple genes, such as protein, fatty acid, roasted flavor, which are closely related with special genetic peanut varieties. This article summarizes the previous study results, discusses the research strategy of Chinese special genetic pea- nut varieties, illustrates the importance and status of special genetic peanut varieties.
出处
《花生学报》
2013年第1期63-67,共5页
Journal of Peanut Science
基金
山东省现代农业产业技术体系创新团队岗位专家(花生)
菏泽市科技攻关项目(2010N002)
关键词
花生
品种专用
蛋白质
脂肪酸
烘烤风味
peanut
special genetic varieties
protein
fatty acid
roasted flavor
