蚕豆籽粒充实过程中鲜干重变化呈指数增长,水分含量直线下降,蛋白质、脂肪、淀粉总量不断增加,但蛋白质与脂肪相对含量有下降趋势,淀粉含量持续增长,可溶性糖在总趋势下降的过程中有所波动。鲜干重的变化状况对确定鲜豆、干豆适宜成熟收获期有一定参考价值。有机物质积累过程的了解对于后期采取根外追肥等措施有所启发。不同品种之间物质代谢上的差异有助于我们对各品种进行评价,也为新品种筛选提供了新的信息。 The dry weight of the broad bean grains increased exponentially during the filling process. The moisture content decreased linearly while the total contents of protein, fat and starch increased continuously. However, the relative content of protein and fat decreased, the starch content continued to increase, and the soluble sugar decreased in the general trend The process has fluctuated. Fresh dry weight changes in the determination of fresh beans, dry beans suitable for mature harvest has some reference value. Understanding of the process of accumulation of organic matter for the late take root and top dressing and other measures inspired. Differences in material metabolism between different varieties help us evaluate each variety and provide new information for screening new varieties.