大豆种质资源耐盐性鉴定与评价

【目的】 研究120份大豆种质资源芽期和苗期耐盐特性,筛选大豆耐盐资源,为新疆大豆耐盐新品种选育提供参考。【方法】 120份供试材料按照农业部《大豆耐盐性鉴定评价技术规范》 NY/PZ001-2002的标准,在萌发期设置2个不同NaCl(1.2%和1.5%)溶液处理,测定萌发期发芽率;大豆苗期用1.5% NaCl溶液对5 d的幼苗进行处理15 d后,测定株高、根长、植株鲜重、根鲜重、植株干重和根干重。【结果】 在1.2% NaCl浓度处理下,筛选出高耐盐品种2份,分别是中黄30号和FtC099,占参试材料的1.67%,相对盐害率为20.1%～40.0%的2级耐盐材料有10份,占8.33%;芽期在1.5%NaCl浓度处理下,筛选出2级耐盐材料为来自日本的FtC099,占参试验材料的0.83%。苗期中筛选出高耐盐材料有1份(日本引进品种S11-5),占0.83%。苗期2级耐盐材料有12份,占10%。【结论】 大豆种质资源芽期和苗期耐盐性表现不同,在盐胁迫条件下,盐敏感品种比耐盐品种受盐胁迫影响更大。

Salt Tolerance Evaluation of Soybean Germplasm

【Objective】 The salt tolerance characteristics of 120 soybean germplasm resources in germination and seedling stage were studied in order to screen the salt tolerance resources of soybean and provide reference for the breeding of new soybean varieties with strong salt tolerance in Xinjiang.【Method】 The technical criterion for appraisal and assessment of salt tolerance of soybean cultivars(NY/PZT001 - 2002) of Ministry of Agriculture was referred in this study and 1.2% and 1.5% NaCl solution were treated at the germination stage to test the germination rate. Plant height, root length, fresh weight of plants, fresh weight of roots, dry weight of plants and dry weight of roots were measured in the seedling stage using 1.5% NaCl solution.【Result】 At germination stage, under the 1.2% NaCl concentration treatment, two high salt resistance (grade 1) varieties were screened out, accounting for 1.67% , which were Zhonghuang 30 and FtC099, and ten salt resistance (grade 2) varieties were screened out, accounting for 8.33% . Under the 1.5% NaCl concentration treatment, one salt resistant material (grade 2) was screened, accounting for 0.83%, and the variety was FtC099 from Japan. At seedling stage, one high salt resistance material was selected, accounting for 0.83%, which was the imported variety S11-5 from Japan. There were 12 salt-resistant materials of grade 2 in seedling stage, accounting for 10%.【Conclusion】 The salt tolerance mechanism at soybean germination stage and seedling stage were different. Under salt stress, salt-sensitive varieties were more affected by salt stress than salt-tolerant varieties.