洪桂芬

摘 要：为鉴定大豆品种的丰产性、稳产性、适应性、抗病性、品质及综合农艺性状，同安区农村经济发展中心实施2019年国家鲜食型大豆品种（春播组）区域试验。结果表明：交大14多粒荚率84.3%，单株荚重64.8 g，百粒鲜重85.3 g，均高于对照浙鲜5号;标准荚率90.9%，略低于对照（91.2%）;该品种每667 m2产量1246.2 kg，在试验品种中居第1位，比对照增产17.98%，增产达极显著水平。辽鲜豆17株高42.7 cm，多粒荚率80.6%，单株荚重67.2 g， 标准荚率94.8%，百粒鲜重82.6 g，均高于对照，其中标准荚率居试验品种第1位;该品种每667 m2产量1217.6 kg，仅次于交大14，在试验品种中居第2位，比对照增产15.27%，增产达极显著水平。以上两个品种适合厦门地区栽培，可进行生产试验。晋科2号、成鲜43、浙鲜19综合性状优于对照，但增产未达到显著水平，可繼续试验;辽鲜豆13、浙鲜18标准荚率较低，比对照减产，但未达到显著水平，可继续试验;交大19、辽鲜豆18、浙鲜豆2013综合表现一般，比对照减产达极显著水平，建议终止试验。

关键词：鲜食;大豆;品种;区域试验

中图分类号：S643.7 文献标志码：A 文章编号：0253-2301（2020）08-0038-05

Abstract： In order to identify the high yield， stable yield， adaptability， disease resistance， quality and comprehensive agronomic traits of soybean varieties， Tongan District Rural Economic Development Center carried out the regional test on the 2019 national fresheating soybean varieties （Spring sowing group）. The results showed that the multiplepod rate of Jiaoda 14 was 84.3%， the pod weight of single plant was 64.8 g， and the 100seed fresh weight was 85.3 g， all of which were higher than that of the control Zhexian No.5， and the standard pod formation rate was 90.9%， slightly lower than that of the control group （91.2%）. The yield of this variety was 1246.2 kg per 667 m2， ranking the first in the tested varieties， with an yield increase of 17.98% than that of the control group， reaching an extremely significant level. The plant height of Liaoxian soybean 17 was 42.7 cm， multiplepod rate was 80.6%， the pod weight of single plant was 67.2 g， the pod rate of standard plant was 94.8%， and the 100seed fresh weight was 82.6 g， all of which were higher than that of the control group， and the standard pod formation rate ranked the first in the tested varieties. The yield of this variety was 1217.6 kg per 667 m2， second only to Jiaoda 14， ranking the second in the tested varieties， with an yield increase of 15.27% than that of the control group， reaching an extremely significant level. The above two varieties were suitable for the cultivation in Xiamen and could be tested for production. Jinke No.2， Chengxian 43 and Zhexian 19 had better comprehensive characters than that of the control group， but the yield was not significant， so the experiment could be continued. The standard pod formation rate of Liaoxian soybean 13， Zhexian 18 was low， and the yield was reduced compared with that of the control group， but did not reach a significant level， so the experiment could be continued. The comprehensive performance of Jiaoda 19， Liaoxian soybean 18 and Zhexian soybean 2013 was general， and the yield reduction reached an extremely significant level compared with that of the control group. Therefore， it was suggested to terminate the experiment.

Key words： Fresheating; Soybean; Varieties; Regional test

鲜食大豆又称菜用大豆、毛豆、青毛豆，在鼓粒饱和度达到80%～90%、豆荚和籽粒颜色为翠绿色时采摘食用的大豆总称。鲜食大豆作为一种特用大豆，营养丰富，口感鲜美，在当今被公认为绿色保健食品，蛋白质含量高于43%，可通过不同的烹调方式做出很多种菜肴，深受广大群众的喜爱[1-2]。近年来，鲜食大豆的种植面积不断扩大，种植区域由原来的江浙地区扩展到全国各地，市场供应量逐年增加，在优化农业种植结构方面越来越得到重视，年种植面积15万hm2，每667 m2净效益3000～4000元[3]。……