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炸荚是大豆的一种自然属性,在作为芽用的小粒大豆中炸荚现象尤为普遍。炸荚严重影响大豆的收获与产量。该文在剖析大豆荚的形态微观组织结构特征的基础上,分析了环境因素的影响、大豆炸荚的类型及其观测方法,对大豆抗炸荚基因的分子标记技术和炸荚的农艺减损措施等研究现状进行阐述,并从生理生化机制、农艺性状与炸荚的相关性和转基因技术等方面展望了大豆炸荚性的研究前景,为进一步研究大豆炸荚性提供理论借鉴与技术参考。
Fried pods are a natural property of soybeans and podding is especially common in small grains used as shoots. Deep-fried pods severely affect the yield and yield of soybeans. Based on the analysis of the morphological and microstructure characteristics of soybean pods, the paper analyzed the influence of environmental factors, the types of soybean pods and their observation methods. The molecular markers of soybean pod genes and the agronomic abatement measures And other research presentations, and from the aspects of physiological and biochemical mechanism, the correlation between agronomic traits and fried pod and transgenic technology, the research prospects of soybean pods were prospected, providing theoretical reference and technical reference for further studying soybean podding.