| 食用豆类种质创新的研究（Ⅰ）──同源四倍体绿豆的诱导 |
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| 引用本文： | 李贵全 赵晓明. 食用豆类种质创新的研究（Ⅰ）──同源四倍体绿豆的诱导[J]. 山西农业大学学报(自然科学版), 1995, 15(3): 221-223 |
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| 作者姓名： | 李贵全 赵晓明 |
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| 作者单位： | 山西农业大学 |
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| 摘 要： | 本研究以秋水仙素（Ｃｏｌｃｈｉｃｉｎｅ）作为诱变因子，对普通二倍体绿豆（Ｐｈｓｅｏｌｕｓａｎｇｕｌａｒｉｓ）进行了化学诱变，后经严格的自交，按同源四倍体植物的形态特征与普通二倍体进行了比较，选择后的材料经第二年种植，具多倍体的优良性状，能稳定的遗传下去，可为今后食用豆类种质创新的研究提供新的中间素材，培育具有外源优良基因的豆类作物新品种。
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| 关 键 词： | 绿豆；同源四倍体；种质创新 |
RESEARCH OF GERM PLASM AMELIORATION ON EDIBLE LEGUME Ⅰ INDUCING OF AUTOTETRAPLOIDY MUNG BEAN |
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| Li Guiquan et al.. RESEARCH OF GERM PLASM AMELIORATION ON EDIBLE LEGUME Ⅰ INDUCING OF AUTOTETRAPLOIDY MUNG BEAN[J]. Journal of Shanxi Agricultural University(Nature Science Edition), 1995, 15(3): 221-223 |
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| Authors: | Li Guiquan et al. |
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| Abstract: | The diploid mung bean were induced using colchicine as chemicalfacter. After self-hybridization,morphology and feature of autotetraploidy plantswere compared with diploid. Selected materials possess of polyploid finecharacter and that is hereditary. These materials can be used as middle material and breednew varieties of legume with fine genotype. |
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| Keywords: | Mung bean Autotetraploidy Germ plasm amelioration |
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