HENG Jixuan,ZHANG Li,HE Chenglong,et al.Breeding and Cultivation Technology of A New Vegetable Soybean Variety Wanxian 4[J].HEILONGJIANG AGRICULTURAL SCIENCES,2025,(10):117-120.[doi:10.11942/j.issn1002-2767.2025.10.0117]
菜用大豆新品种万鲜4号的选育及栽培技术
- Title:
- Breeding and Cultivation Technology of A New Vegetable Soybean Variety Wanxian 4
- 文章编号:
- 17
- Keywords:
- vegetable soybeans; Wanxian 4; variety selection and breeding; characteristics; cultivation technology
- 文献标志码:
- A
- 摘要:
- 为了促进菜用大豆新品种万鲜4号的推广应用，介绍其选育过程、特征特性、产量表现及栽培技术要点。万鲜4号是重庆三峡农业科学院与浙江省农业科学院作物与核技术利用研究所，以引豆9701为母本、K2为父本配置杂交组合共同选育而成的菜用春大豆新品种。万鲜4号在2021－2022年参加重庆市菜用春大豆区域试验两年平均鲜荚产量为14 135.4 kg·hm-2，较对照品种辽鲜1号增产18.3%。2023年参加重庆市菜用春大豆生产试验平均产量15 189.6 kg·hm-2，较对照辽鲜1号增产13.1%。2024年通过重庆市农作物品种审定委员会审定，审定编号为渝审豆20240005。该品种具有产量高、品质优、商品性佳等特点。平均每500 g鲜荚的标准荚数为170.6个，标准荚率81.5%，标准两粒荚长5.3 cm、宽1.4 cm。食味鉴评属香甜柔糯型。中感大豆花叶病毒病SC3和SC7株系，感炭疽病。该品种荚大粒大，兼具优良食用品质和外观特性，既适合作为鲜食蔬菜，又可加工成休闲食品等多样化产品，适宜在重庆市春季种植。
- Abstract:
- To promote the widespread adoption of the new vegetable soybean variety Wanxian 4, this article introduced the breeding process, 〖JP2〗characteristics, yield performance, and key cultivation technology. Wanxian 4 is a new variety of spring vegetable soybean, which was jointly bred by the Chongqing Three Gorges Academy of Agricultural Sciences and the Institute of Crop and Institute of Crop and Nuclear Technology，Zhejiang Academy of Agricultural Sciences through a hybrid combination of Yindou 9701 as the female parent and K2 as the male parent. From 2021 to 2022, the average yield of spring vegetable soybeans regional trial in Chongqing was 14 135.4 kg·ha-1, an increase of 18.3% compared with the control variety Liaoxian 1. In 2023, the average yield of spring vegetable soybeans production trial in Chongqing was 15 189.6 kg·ha-1, an increase of 13.1% compared with the control variety Liaoxian 1. It was approved by the Chongqing Crop Variety Approval Committee in 2024. The approval number is Yushendou 20240005. This variety has the characteristics of high yield, good quality and good commerciality, the average number of standard pods per 500 g of fresh pods is 170.6, with a standard pod rate of 81.5%. The standard two pods are 5.3 cm in length and 1.4 cm in width. Sensory evaluation classifies its taste profile as ragrant, sweet, soft, and glutinous.This variety is moderately susceptible to the SC3 and SC7 strains of soybean mosaic virus (SMV), and susceptible to anthracnose. Wanxian 4 has large-sized pods and seeds, boasting both excellent eating quality and appearance characteristics. It is not only suitable for use as a fresh vegetable, but also can be processed into snack foods and other diversified products, and is well-suited for planting in Chongqing Municipality in spring.
相似文献/References:
[1]徐传富,杨栋承,王树林,等.菜用大豆鲜粒荚性状的主成分评价[J].黑龙江农业科学,2009,(04):30.[doi:10.11942/j.isn1002-2767.2009.04.0030]
[2]姜忠君,郭荣利,赵清艳.不同氮肥用量对菜用大豆品质的影响[J].黑龙江农业科学,2006,(05):66.[doi:10.11942/j.issn1002-2767.2006.05.0066]
JIANGZhong-jun,GUO Rong-li,ZHAO Qing-Yan.The Effect of Different Nitrogen Consumption on the Vegetable Soybean Quality[J].HEILONGJIANG AGRICULTURAL SCIENCES,2006,(10):66.[doi:10.11942/j.issn1002-2767.2006.05.0066]
[3]何梓彬,何龙,黄惠绿,等.不同菜用大豆品种产量与外观品质分析[J].黑龙江农业科学,2023,(07):7.[doi:10.11942/j.issn1002-2767.2023.07.0007]
HE Zibin,HE Long,HUANG Huilü,et al.Analysis of Yield and Appearance Quality of Different Vegetable Soybean Varieties[J].HEILONGJIANG AGRICULTURAL SCIENCES,2023,(10):7.[doi:10.11942/j.issn1002-2767.2023.07.0007]
备注/Memo
收稿日期：2025-08-15