国家区试鲜食夏大豆品种重要农艺性状的演变

为指导鲜食夏大豆高产优质新品种的选育与推广，分析了2006-2018年国家区试鲜食夏大豆13年的品种试验数据，研究了鲜食夏大豆品种14个重要农艺性状的演变规律。研究结果表明:2006-2018年8个鲜食夏大豆新品种通过国家审定；14个农艺性状的变异范围在6.75%～38.67%之间，A级口感率的变异系数最大，标准二粒荚宽最小；参试品种的平均鲜荚产量为10 468.9 kg·hm^-2，较对照减产1.7%；随着年度的推进，鲜荚产量得到了提升，采青天数、株高、主茎节数、单株有效分枝数、单株有效鲜荚数有下降趋势，而多粒荚率、单株鲜荚重有上升趋势，百粒鲜重、标准二粒荚长和宽、标准荚率、A级口感率逐步提升。相关性分析表明，鲜荚产量与多粒荚率、单株鲜荚重、百粒鲜重、标准二粒荚长和宽、标准荚率极显著正相关，A级口感率与百粒鲜重、标准二粒荚长和宽极显著正相关。主成分分析表明，影响鲜食夏大豆性状变异的最主要因子是标准二粒荚长和宽、荚数、多粒荚率及株型因子，在鲜食夏大豆选育过程中应注重选择多粒荚多、荚长、荚大、粒大的品种进行组配，以提高鲜食夏大豆的产量和品质。

Evolution of important agronomic traits of vegetable summer soybean varieties attending national regional test

In order to guide the breeding and promotion of new varieties with high yield and good quality of vegetable summer soybean, the data of 13 years of national regional trials of vegetable summer soybean from 2006 to 2018 were analyzed, and the evolution laws of 14 important agronomic traits of vegetable summer soybean varieties were studied. The results showed that 8 vegetable summer soybean varieties passed the national regional test and declared for national approval. The variation coefficient of 14 agronomic traits ranged from 6.75% to 38.67%. The variation coefficient of grade A taste quality rate was the largest, while the variation coefficient of standard pod width was the smallest. The average yield of fresh pod of the tested varieties was 10 468.9 kg?hm^-2, which was 1.7% lower than that of control. As the year progressed, fresh pod yield was improved, while fresh pod harvested days had a downturn, as well as plant height, nodes on main stem, effective branches per plant, effective fresh pods per plant, there has a downturn. Multiple seed pod rate and fresh pod weight per plant had rising trend. 100 fresh seeds weight, standard pod length and width, standard pod rate and grade A taste quality rate were improved gradually. Correlation analysis showed that fresh pod yield was significantly positively correlated with multiple seed pod rate, fresh pod weight per plant, 100 fresh seeds weight, standard pod length and width, standard pod rate. Grade A taste quality rate was significantly positively correlated with 100 fresh seeds weight, standard pod length and width. Principal component analysis showed that the main factors that affect the vegetable summer soybean traits variation are fresh pod length and width, number of pod, pod rate and plant factor. In the vegetable summer soybean breeding process should pay attention to choose the varieties which have the traits of fresh pods with more seeds and length, pod big and fresh seeds big to making cross combinations, can improve the vegetable summer soybean fresh pod yield and taste quality.