|Title:||樹豆品種(系)雜交後代選育||Other Titles:||Hybridization and Breeding of Pigeon Pea||Authors:||陳振義
|Keywords:||樹豆;雜交;選育;pigeon pea;hybridization;breeding||Issue Date:||Oct-2017||Publisher:||農業試驗所||Journal Issue:||104||Start page/Pages:||99-103||Source:||雜糧作物試驗研究年報||Abstract:||
樹豆在臺東縣原住民部落地區普遍種植，為原住民的傳統作物，已被視為一種健康食品。目前國內地方品系均有成熟期不一致且低產之現象，造成採收及管理上的困擾，為解決上述之問題，擬以人工雜交授粉方式，並於後代選育出高產及成熟期一致之雜交新品種，供農民種植。本場於99-101 年以人工雜交方式獲得其雜交種子，試驗結果顯示，雜交F5 的材料中以臺東3號 × S-95 品系的成熟莢數及百粒重表現較佳，分別為116.7 個及11.8 公克；F4 品系以S-95 × 臺東3 號的成熟莢數及單株粒重最高，為101.4 個及154.1 公克；F3 品系中則以TS-303 × 臺東3號的組合之農藝性狀表現較佳，成熟莢數為114.3 個，單株粒重為173.5 公克。期望將來於雜交後代選育出高產及成熟期一致之新品種，供農民種植，以增加農民收益。
Pigeon pea, which is a kind of traditional indigenous crops and considered a health food, is planted and cultivated generally in the areas of aboriginal in Taitung. Presently, since there is a maturity inconsistent and low-yielding phenomenon on the domestic local strains which would cause the troubles in harvesting and management. In order to solve the above issues, intend to adopt the methods of artificial hybridization, emasculation and pollination during the period of pigeon pea flowering. Afterwards, to select out the new species which is high production and consistent in maturity so as to provide the new hybrid varieties for farmers to plant. Among 2010–2012, by using artificial hybridization to obtain the hybrid seeds in this field, and the results of the test showed as follows: during the Hybrid F5 materials, the number of mature pods and kernel weight of Taitung No. 3 × S-95 performance were better, respectively were 116.7 and 11.8 g. In the F4 strains, the number of mature pods and grain weight per plant's of Taitung No. 3 × S-95 performance were the highest, which were 101.4 and 154.1 g respectively. And in the F3 strain, the agronomic characters' performance of TS-303 × Taitung No.3 was better, which the number of mature pods was 114.3, and the grain weight per plant was 173.5 g. Expecting this new variety could offer the farmers to plant for increasing their income in the future.
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