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利用3个不同蛋白质含量的大豆品种(系)研究了鼓粒(R_5)期至成熟期籽粒脂肪和蛋白质的积累方式。结果表明,各品种脂肪相对含量积累的高峰期均出现在鼓粒期后30d,品种间积累方式略有差异,低蛋白含量品种(系)初期的脂肪积累能力很低;品种间蛋白质积累方式和积累高峰明显不同;同一品种单粒脂肪和蛋白质绝对含量积累方式相似;高蛋白质含量品种单粒脂肪和蛋白质绝对含量积累主要受粒重变化曲线的影响,而低蛋白含量品种还受两者相对含量变化的影响。
Three soybean varieties (lines) with different protein contents were used to study the accumulation pattern of fat and protein in grain during the grain filling (R_5) to maturity. The results showed that the accumulation peak of relative fat content of all cultivars occurred at the 30th day after the drumming stage, and there was a slight difference in the accumulation pattern among different cultivars. The accumulation of fat in early stage of low protein content cultivars was low. The accumulation of single fat and protein absolute content in the same variety was similar. The accumulation of single fat and protein absolute content in the high protein content variety was mainly affected by the grain weight curve, but the low protein content variety was also affected by the relative content of the two The impact of change.