大豆科学2024,Vol.43Issue(4) :503-509.DOI:10.11861/j.issn.1000-9841.2024.04.0503

国审鲜食大豆新品种晋科2号的选育研究

Breeding Research of A New National Approved Vegetable Soybean Variety Jinke 2

李方舟 张海生 杨婷婷 王军 任鹏 古晓红
大豆科学2024,Vol.43Issue(4) :503-509.DOI:10.11861/j.issn.1000-9841.2024.04.0503

国审鲜食大豆新品种晋科2号的选育研究

Breeding Research of A New National Approved Vegetable Soybean Variety Jinke 2

李方舟 1张海生 1杨婷婷 1王军 1任鹏 2古晓红1
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作者信息

  • 1. 山西农业大学 农学院,山西 太原 030031
  • 2. 阳泉市乡村产业振兴指导中心,山西 阳泉 045099
  • 折叠

摘要

针对山西省鲜食大豆品种相对较少,更新换代速度慢,良种紧缺的现状,山西农业大学农学院以晋遗38 为母本,忻毛豆1 号为父本,通过系谱法选育而成鲜食大豆新品种晋科2 号.该品种2019 年参加国家鲜食大豆春播组区域试验.平均鲜荚产量为14 703.1 kg·hm-2,比对照浙鲜豆5 号增产19.6%,居参试品种第1 位;2020 年续试,平均鲜荚产量为12 521.4 kg·hm-2,比对照浙鲜豆5 号增产8.8%,居参试品种第3 位;两年平均鲜荚产量为13 612.25 kg·hm-2,比对照浙鲜豆5 号增产14.4%.2021 年参加国家鲜食大豆春播组生产试验,平均鲜荚产量为 12 265.5 kg·hm-2,比对照浙鲜豆5 号增产7.2%,排名第2 位.该品种粗蛋白(干基)含量44.06%,粗脂肪(干基)含量19.39%,可溶性总糖含量4.9%.口感清香,甜味浓,微软或脆,糯性中等,风味较好.审定编号:晋审豆20170008;国审豆20220048.该品种在选育过程中亲本血缘关系远,病圃中选育,各世代选育的侧重点不同,因而,晋科 2 号具有高产、优质、抗病等特点,具有广泛的应用前景.

Abstract

In response to the relatively limited number of vegetable soybean varieties,slow replacement speed,and shortage of high-quality varieties in Shanxi Province,Jinke 2 is a new variety of vegetable soybean selected by the College of Agriculture,Shanxi Agricultural University through pedigree selection,Jinyi 38 was used as female parent and Xinmaodou 1 as the male parent.Jinke 2 participated in the regional experiment of spring sowing group of the national vegetable soybean in 2019.The average fresh pod yield was14 703.1 kg·ha-1,increased19.6%more than that of Zhexiandou5(CK),ranking first among the tested varieties.In 2020,the average fresh pod yield was 12 521.4 kg·ha-1,an increase of 8.8%compared to the control Zhexiandou 5(CK),ranking third among the tested varieties.The average fresh pod yield of 2019-2020 years was 13 612.25 kg·ha-1,which was 14.4%more than Zhexiandou 5(CK).The average fresh pod yield of Jinke 2 was 12 265.5 kg·ha-1 increased7.2%morethanthatof Zhexiandou5(CK)inproductiontestin2021,rankingsecondamong the tested varieties.Its crude protein content is 44.06%,the crude fat content is 19.39%,and the total soluble sugar is 4.9%.The taste is faint scent,and a strong sweet taste.It is either soft or crispy,and has a medium glutinous texture with a good flavor.Its approval number is Jinshendou 20170008 and Guoshendou 20220048.Jinke 2 has a distant genetic relationship with its parents,the breeding in disease gardens and different key point of offspring during the breeding process,so Jinke 2 has the characteristics of high yield,high quality,and disease resistance.Jinke 2 has a wide range of application prospects.

关键词

鲜食大豆/选育/栽培技术/病圃/晋科2号

Key words

vegetable soybean/breeding/cultivation techniques/disease nursery/Jinke 2

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基金项目

山西农业大学校科技创新提升工程项目(CXGC2023006)

山西省科技重大专项计划"揭榜挂帅"项目(202201140601025)

中央引导地方科技发展资金项目(YDZJSX2021C013)

山西农业大学生物育种工程项目(YZGC095)

出版年

2024
大豆科学
黑龙江省农业科学院

大豆科学

CSTPCD北大核心
影响因子:0.641
ISSN:1000-9841
参考文献量11
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