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品质性状改良一直是菜用大豆育种的重要目标之一。随着近年来国际市场对菜用大豆需求的增加,对菜用大豆可溶性糖包括葡萄糖、果糖、蔗糖、棉子糖和水苏糖以及淀粉含量等营养品质性状以及香味主要成分2-乙酰-1-吡咯啉等食用品质性状进行了更深层次的研究。现对近年来菜用大豆的外观品质、营养品质、食味品质以及贮藏加工等方面取得的研究进展进行了综述,以期更好地了解国内外菜用大豆品质育种的现状和热点。
Improvement of quality traits has been one of the important goals of vegetable soybean breeding. With the increasing demand for vegetable soybeans in the international market in recent years, the nutritional quality traits of vegetable soluble soybeans including glucose, fructose, sucrose, raffinose and stachyose, and starch content, as well as 2-acetyl-1 - pyrroline and other food quality traits conducted a more in-depth study. In recent years, the research progress on appearance quality, nutritional quality, taste quality and storage and processing of vegetable soybean has been reviewed in order to better understand the current situation and hot spots of vegetable quality soybean breeding at home and abroad.