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从光合作用、物质合成与运输、肥料的吸收利用等方面,概述了钾素对大豆产量及品质影响的研究进展,探讨了钾素营养在提高大豆含油量的同时,在改善外观品质,尤其是在菜用大豆食用品质和营养品质改良中的作用。并从改善菜用大豆品质角度,提出了菜用大豆钾素营养研究应该注重探讨钾素营养在生理代谢过程中的作用及对蔗糖和氨基酸含量的影响,在研究手段上应将常规实验方法与分子生物学实验方法结合。
From the photosynthesis, material synthesis and transportation, the absorption and utilization of fertilizer, the paper summarized the research progress on the effect of potassium on the yield and quality of soybean. It also discussed that potassium nutrition can improve the quality of appearance, especially Role of food quality and nutritional quality in vegetable soybeans. From the perspective of improving the quality of vegetable soybean, the paper proposed that the research of potassium nutrition in vegetable should focus on the role of potassium nutrition in physiological metabolism and the impact on the content of sucrose and amino acid. In the research method, Molecular biology experimental methods combined.