Crops ›› 2022, Vol. 38 ›› Issue (1): 84-87.doi: 10.16035/j.issn.1001-7283.2022.01.012

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Study on the Accurate Detection Method of Soybean Fried Pod Phenotype

Han Dezhi()   

  1. Heihe Branch of Heilongjiang Academy of Agricultural Sciences/National Soil Quality Aihui Observation and Testing Station, Ministry of Agriculture and Rural Affairs, Heihe 164300, Heilongjiang, China
  • Received:2021-04-01 Revised:2021-12-22 Online:2022-02-15 Published:2022-02-16

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Abstract:

The phenotype of soybean fried pods is easily affected by environment. The key to the study of soybean fried pods is how to obtain the accurate phenotype of soybean fried pods. In this study, two cultivated soybean varieties with relatively close genetic background and great differences in pod frying phenotypes were used as research materials. The fried pod rate of different parts of the two varieties at full ripe stage was detected by using an oven. The dry temperature and duration were set as five treatments. The results showed that there was no significant difference in the fried pod rate among different parts of soybean, but the fried pod rate was positively correlated with the temperature and duration of drying. The fried pod rates of different varieties at 60℃, 11h after treating were significant differences. Comprehensive consideration of fried pod testing convenience, safety, and the seed germination rate, the treatment of the final dry temperature of 60℃, duration of 11-13h was the best test condition.

Key words: Soybean, Phenotype, Fried pods, Detection method

Table 1

Comprehensive comparison of agronomic traits of materials"

名称
Name		 审定年份
Approval of year		 应用情况
The application situation		 株高
Plant height (cm)		 结荚习性
Pod-bearing		 荚色
Pod color		 炸荚性
Pod shattering		 生育期
Growth stage (d)
黑河18 Heihe 18 1998 停止 75 亚有限 黑褐色 S 115
黑河43 Heihe 43 2007 应用 75 亚有限 褐色 HR 115

Table 2

Comparison of fried pod rate in different parts of the tested materials"

品种
Variety		 部位
Part		 平均值
Average (%)		 变异范围
Range of variation		 标准差
SD		 变异系数
CV
黑河18 顶荚 25.9 0~0.9 0.30 1.20
Heihe 18 中荚 23.7 0~0.7 0.27 1.20
底荚 23.2 0~0.7 0.26 1.11
黑河43 顶荚 12.4 0~0.6 0.19 1.56
Heihe 43 中荚 14.3 0~0.6 0.20 1.40
底荚 4.7 0~0.3 0.09 1.87

Fig.1

Comparison of fried pod rate in different parts"

Table 3

Correlation analysis of fried pod rate in different parts"

品种
Variety		 部位
Part		 相关性
Correlation		 黑河18 Heihe 18 黑河43 Heihe 43
顶荚
Top pod		 中荚
Pod in the middle		 底荚
Bottom pod		 顶荚
Top pod		 中荚
Pod in the middle		 底荚
Bottom pod
黑河18 顶荚 相关系数 1.000 0.837 0.774 0.694 0.776 0.715
Heihe 18 显著性 0.000** 0.000** 0.000** 0.000** 0.000**
中荚 相关系数 0.837 1.000 0.869 0.757 0.791 0.587
显著性 0.000** 0.000** 0.000** 0.000** 0.000**
底荚 相关系数 0.774 0.869 1.000 0.744 0.761 0.607
显著性 0.000** 0.000** 0.000** 0.000** 0.000**
黑河43 顶荚 相关系数 0.694 0.757 0.744 1.000 0.869 0.738
Heihe 43 显著性 0.000** 0.000** 0.000** 0.000** 0.000**
中荚 相关系数 0.776 0.791 0.761 0.869 1.000 0.820
显著性 0.000** 0.000** 0.000** 0.000** 0.000**
底荚 相关系数 0.715 0.587 0.607 0.738 0.821 1.000
显著性 0.000** 0.000** 0.000** 0.000** 0.000**

Fig.2

Difference of fried pod rate among parents with different treatments “**”indicates significant difference at 0.01 level; different capital letters indicate significant difference at 0.01 level"

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