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菜用大豆籽粒发育过程中Vc及矿物质含量分析
作者: 陈华涛  陈 新  袁星星  顾和平  张红梅  崔晓艳  
单位: (江苏省农业科学院蔬菜研究所  南京 210014)  
关键词: 菜用大豆  籽粒  Vc  矿物质  品质  
分类号:S643.7
出版年,卷(期):页码:2012 ,43 ( 1 ): 页码:22-25
摘要:

【Objective】The present experiment was conducted to analyze the changes in vitamin C and mineral content during seeds development process in vegetable soybean to provide practical basis for high-quality vegetable soybean production. 【Method】Nine vegetable soybean varieties with similar growth duration were used to analyze the contents of vitamin C (Vc), potassium (K), magnesium (Mg), calcium (Ca) and iron (Fe) in seeds during seed development. 【Result】With the development of seeds in vegetable soybean, 100-seed weight, Vc, Mg and Fe contents increased and then showed a decreasing trend. Vc content was found the highest at 50 days after flowering, while 100-seed weight, Mg and Fe contents were the highest at 55 days. The K content showed a declining trend, while Ca content showed an increasing trend. 【Conclusion】The weight of 100 seeds, and Vc, Mg and Fe contents showed similar trends of change during seed development process, while K and Ca behaved differently. The results may provide the help in breeding programs tailored to develop fine vegetable soybean varieties.

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