| 不同产量水平鲜食型甘薯品种产量形成及品质差异分析 |
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| 引用本文： | 孙哲,田昌庚,陈路路,郝媛媛,徐加利.不同产量水平鲜食型甘薯品种产量形成及品质差异分析[J].中国农学通报,2019,35(29):57-62. |
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| 作者姓名： | 孙哲 田昌庚 陈路路 郝媛媛 徐加利 |
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| 作者单位： | 1.泰安市农业科学研究院;2.山东省黄河三角洲可持续发展研究院管理中心;3.泰安市种子管理站 |
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| 基金项目： | 泰安市农业良种工程项目“优质耐贮鲜食型甘薯新品种的选育及利用”；山东省现代农业（薯类）产业技术体系创新团队泰安综合试验站 (SDAIT-10-021-18)；泰安市科学技术发展计划项目“高产耐贮能源型甘薯品种选育及高产栽培技术研究”(2017NS0088)。 |
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| 摘 要： | 旨在研究不同产量水平的鲜食型甘薯品种生长发育、产量形成及品质的差异，为高产优质鲜食型甘薯品种的选育提供借鉴和指导。以2 个不同产量水平的鲜食型甘薯新品种‘泰薯14’和‘烟薯25’为材料，测定2 个品种不同生长时期茎叶生长、块根膨大速率、以及收获期产量和品质性状，分析其差异。结果表明，‘泰薯14’茎粗、蔓长、茎叶鲜重和单株叶面积均高于‘烟薯25’，‘烟薯25’的地下部发育早于‘泰薯14’，而‘泰薯14’生长后期地下部发育快于‘烟薯25’，栽苗后80 天‘泰薯14’块根单薯重和单株薯重均显著高于‘烟薯25’；‘烟薯25’的块根商品薯率高于‘泰薯14’，‘泰薯14’块根产量高于‘烟薯25’，薯干产量低于‘烟薯25’。‘泰薯14’的干物率、淀粉率和可溶性糖含量显著低于烟薯25，β-胡萝卜素含量显著高于‘烟薯25’，食味评分低于‘烟薯25’。茎叶较长的功能期使‘泰薯14’具有更大的高产潜力，而‘烟薯25’的品质及食味优于‘泰薯14’。
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| 关 键 词： | 小麦作物 小麦作物 遗传多样性 形态标记 生化标记 分子标记 |
| 收稿时间： | 2018-08-06 |
Differential Analysis of Yield Formation and Quality of Fresh-edible Sweetpotato Varieties with Different Yield Levels |
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| Abstract: | To investigate the difference of growth, yield formation and quality of fresh- edible sweetpotato varieties with different yield levels, and provide references for breeding, two fresh-edible sweetpotato varieties with different yield levels‘Taishu No.14’and‘Yanshu No.25’were used as materials. The stem and leaf growth, root expansion rate, yield and quality at harvest stage were determined, and the variation was analyzed. The results showed that: the stem diameter, vine length, stem and leaf fresh weight, and leaf area per plant of ‘Taishu No.14’were higher than those of‘Yanshu No.25’. The underground part growth of‘Yanshu No.25’ was earlier than that of‘Taishu No.14’, while the growth rate of the underground part of‘Taishu No.14’at the later growth stage was faster than that of‘Yanshu No.25’. 80 days after planting, the weight per storage root and the storage root weight per plant of‘Taishu No.14’were significantly higher than those of‘Yanshu No.25’; marketing tuber ratio of‘Yanshu No.25’was higher than that of‘Taishu No.14’, storage root yield of‘Taishu No.14’was higher and dry matter yield was lower than that of‘Yanshu No.25’. The dry matter ratio, starch
ratio and soluble sugar content of‘Taishu No.14’were significantly lower than that of‘Yanshu No.25’, β- carotene content was significantly higher and taste grade was lower than that of‘Yanshu No.25’. The stem and leaf function period of‘Taishu No.14’was longer than that of‘Yanshu No.25’, which made‘Taishu No.14’ have greater high- yield potential, and the quality and taste of‘Yanshu No.25’were superior to those of ‘Taishu No.14’ |
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