摘要
在九月上、中旬大豆陆续成熟,十月一日前对黄淮流域的30个大豆品种(系)的炸荚性,进行了观察。结果表明,成熟至开始炸荚的天数,多数品种为6至12天,少数品系成熟时即炸荚,也有至十月一日前仍不炸荚的。成熟后第10天的炸荚率在0到30％之间;开始炸荚率在0到8.5％之间;十月一日以前的总炸荚率在0到61％之间。根据不同品种(系)炸荚性的动态变化,可将炸荚性分为单峰型、单峰延迟型、双峰型和双峰提高型4个类型,其中单峰型是主要的,双峰型对大豆产量威胁最大,特别是双峰提高型。
During the period between the beginning of Sept. when soybeans begin to mature and Oct. 1, 30 soybean strains distributed in Yellow River and Huai River Soybean Adaptation Region were investigated for their pod shattering. It's concluded that the time from maturing to the onset of shattering was about 6 to 12 days. A few strains shattered at once when matured and some didn't perform shattering even after Oct. 1. Shattering rate 10 days after maturity varied from 0 to 30 percent. The starting shattering rate was from 0 to 8. 5 percent. The total shattering rate before Oct. 1, was 0 to 61 percent. According to the relation of rate of shattering to time of shattering, soybean shattering of various strains could be classified to four types, i. e. type of monopeak, delayed - monopeak, dipeak and raised -dipeak. Among them, monopeak was the major type, dipeak, especially rased-dipeak was the most important type that affected soybean yield.
出处
《大豆科学》
CAS
CSCD
北大核心
1991年第4期285-290,共6页
Soybean Science
关键词
大豆
炸荚性
类型
时间
黄淮流域
Soybean ( G. max )
Shattering
Shattering rate
Shattering type
Shttering time
