大豆豆腐产量、品质及有关加工性状的遗传分析

A study of genotypic variation and inheritance of tofu output, quality and processing traits

以全国 2 6 1个大豆品种为材料分析大豆豆腐产量、品质及有关加工性状的遗传变异 ,以干豆腐产量有差异的 2个杂交组合为材料分析杂交后代植株世代干豆腐产量的遗传规律。结果表明豆腐加工过程中每10 0g干大豆种子平均生产 5 1.80 g干豆腐 ,其中包括 2 3.94g蛋白质、12 .73g脂肪和 10 .0 3g总糖 ;蛋白质、脂肪和总糖的利用率分别为 5 3.34 %、6 8.85 %和 34 .43% ;干豆腐蛋白含量、脂肪含量、总糖含量和蛋脂含量分别为 46 .2 2 %、2 4.6 7%、19.42 %和 70 .80 %。大豆豆腐产量、品质及有关加工性状在品种间的差异均达到极显著水平 ,变异系数为 10 .5 8%～ 38.13%。六合小叶青×新沂小黑豆和上饶干不死×淮阴秋黑豆 2个杂交组合植株世代干豆腐产量的遗传均符合一对主基因和多基因混合遗传模型 ,干豆腐产量的遗传率较高 ,为87.86 %～ 99.83% ,F3 家系主基因遗传率为 5 1.80 %～ 5 9.80 % ,多基因遗传率为 39.18%～ 48.0 3%。

The average dried tofu from 100g dried seeds of 261 soybean varieties was 51.80g, in which the average protein was 23.94g, average oil 12.73g, average carbohydrate 10.03g, and the average recovery of protein being 53.34%, that of oil 68.85%, that of carbohydrate 34.43%, and the average content of protein in dried tofu being 46.22%, that of oil 24.67%, that of carbohydrate 19.42%, that of total protein and oil 70.80%. These observed significant variation among varieties for all the traits. The results of the joint analyses of multiple plant generations of P 1, P 2, F 1, F 2 and F 3 of two crosses of Liuhexiaoyeqing×Xinyixiaoheidou and Shangraoganbusi×Huaiyinqiuheidou showed a consistant one major gene plus polygene mixed inheritance model. The heritability values for dried tofu output were as high as 87.86%～99.83%. In plant generation F 3 of these crosses, the heritabilities of major gene were 51.80%～59.80%, and those of polygene were 39.18%～48.03%.