毛豆果莢質量性狀的遺傳研究
Other Title
Genetic Studies on Pod of Quality and Total Yield of Edible Soybean
Journal
2000年豆類、茶及新興作物育種及生產技術改進研討會論文集
Part Of
農業試驗所特刊第94號
Pages
177-178
ISBN
957-02-7274-0
Date Issued
2000-11
Date
2000-11
Author(s)
郭介煒
李瑞興
曾富生
吳詩都
Kou Chei-Wei
Ruey-Shing Lee
Fu-Sheng Thseng
Shu-Tu Wu
Abstract
本研究由89年春作調查的資料及秋作已完成調查的資料進行分析。在莢果色澤的研究方面，綠光等30個品種為材料分別以分光光度計Hitachi U-2000及SPAD-502葉綠素計測度R6期莢果及不同節位葉月的色澤變化，以建立適切的分析方法。結果顯示以663nm（毛豆莢殼最大吸收波長）測度吸光值再依Amon式計算所得葉綠素含量與以葉綠素計所測葉綠素含量有高度正相關（相關值達0.9283）。不同節位葉月與莢果青翠色澤的相關探討顯示，由頂向下計算第三節位與莢果葉綠素含量相關最高為0.9064。葉月及莢果的葉綠素含量在30個參試品種間均呈顯著的差異。此顯示莢果翠綠的特性可藉助葉綠素計對葉月的測定行間接選拔，當可獲致良好的選拔效果。
試驗另以Stable-.icrosystems的Texture analyzer TA-IHD-100質地儀測度毛豆莢仁剖面質地（Texture Prof1le Analysis）之擠壓力（Extrusion）及黏著力(Adhesion)，以探討毛豆口成特性。結果顯示兩個變數在品種問均顯示有品種的差異。脆硬度方面以雪之下為最高，FTC值為5.22kN，次為KVS844(5.21kN）、KVS862(5.17kN),最低為丹波（3.4IkN）及KVS836(3.45kN）。黏著力以群鶴最高為1.26kN，次為KVS836(1.23kN)，最低為雪之下（0.87kN）及KVS832(0.89kN）。兩性狀與實際的食用口感（煮熟後的品味試驗）關係的聯係，及其與其他農藝性狀間的探討，需待品味試驗、秋作產量性狀的調查完成後再探討分析。
The purpose of this study was to investigate the pod and leaf color of thirty edible soybean varieties, with using chlorophyll meter(SPAD-502) and spectrophotometer (Hitachi U-2000). Texture and pod-shattering trait was measure using the FTC shear press and the standard shear-compression cell. Physical and rheological properties of edible soybean (texture, color, and yield strength) are functions of time of development. Thus quality, which depends on the above properties, may be controlled in part by selecting the proper harvest time. The pod color and FTC texture reading at the optimun value can be determined and used as a criterion for selecting quality. Measurements of pod color and texture are easy and the instruments are readily available.
Event(s)
2000年豆類、茶及新興作物育種及生產技術改進研討會
Proceeding of the Symposium on the Improvement of Breeding and Production Techniques of Legumes, Tea and New Special Crops 2000
Subjects
毛豆
每莢粒數
莢飽滿度
裂莢性
Edible soybean
Kernel number per pod
Fullness degree of pod
Pod-shattering trait
Publisher
農業試驗所
Type
conference paper
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