作物学报Issue(11)：1692-1700,9.DOI:10.3724/SP.J.1006.2015.01692
菜用大豆食用品质关键组分及其积累动态研究
Key Components of Eating Quality and Their Dynamic Accumulation in Vege-table Soybean Varieties [Glycine max(L.) Merr.]
摘要
Abstract
The eating quality and seed chemical compositions of 30 vegetable soybean cultivars (lines), as well as their correla-tions were analyzed. At the same time, main quality compositions and their roles for eating quality were investigated by path analysis, while the dynamic accumulation of each component was also studied with three cultivars differing in soluble sugar content. Results showed that the cumulative contribution of sucrose, fructose + glucose, raffinose, stachyose, protein, free amino acid and oil for eating quality was 67.8%. A significant positive correlation was found between eating quality score and sucrose content (0.864**), while a significant negative correlation between eating quality score and protein content (–0.439*). The average content of raffinose and stachyose at fresh harvest stage was only 7.4% and 12.4% of that at mature stage respectively, which had much less negative impact on eating quality of vegetable soybean than field grain soybean. The optimum harvest time for fresh pods was at 42 days after flowering and could last for one week with highest sucrose content and lowest raffinose and stachyose contents. Besides, the average content of amino acids was higher and fructose + glucose contents were medium, and protein content was 3% less than that at mature stage. Postponing the harvest time deteriorated eating quality due to decreased content in sucrose and monosaccharide, increased content in fat and protein contents, as well as a dramatic increase in raffinose and stachyse.关键词
菜用大豆/食用品质/蔗糖/鲜食期Key words
Vnetegnets.able soybean/Eating quality/Sucrose/Fresh harvest stage引用本文复制引用
张秋英,李彦生,刘长锴,田博文,涂冰洁,毛健伟..菜用大豆食用品质关键组分及其积累动态研究[J].作物学报,2015,(11):1692-1700,9.基金项目
本研究由黑龙江省自然科学基金重点项目(ZD201307)和国家自然科学基金项目(41471241)资助。 （ZD201307）
