Cultivation method for improving eating quality of vegetable soybeans

A technology of vegetable soybeans and cultivation methods, which is applied in the field of crops, can solve the problems of low sucrose content in vegetable soybean grains, achieve the effects of increasing sucrose content, reducing application, and improving national economy

Inactive Publication Date: 2015-01-07
NORTHEAST INST OF GEOGRAPHY & AGRIECOLOGY C A S
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  • Claims
  • Application Information

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Problems solved by technology

[0005] The present invention aims to solve the technical problem of low sucrose content in the existing ve...

Method used

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  • Cultivation method for improving eating quality of vegetable soybeans
  • Cultivation method for improving eating quality of vegetable soybeans
  • Cultivation method for improving eating quality of vegetable soybeans

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specific Embodiment approach 1

[0022] Specific embodiment one: a kind of cultivation method of improving edible quality of vegetable soybean according to the present embodiment is carried out according to the following steps:

[0023] 1. Seed selection: select vegetable soybean varieties with a growth period of 110-120 days;

[0024] 2. Land selection: choose non-bean crop continuous cropping land with neutral pH or non-heavy stubble land with neutral pH;

[0025] 3. Determine the sowing date: choose to sow when the soil temperature is ≥ 8°C / 5cm deep;

[0026] 4. Planting density: 250,000 to 260,000 jin / ha, the distance between rows is 65cm to 70cm, and the distance between plants is 5cm to 7cm;

[0027] 5. Fertilization: Apply 14.5t / ha~15.5t / ha cow dung as base fertilizer after the beginning of autumn, and apply nitrogen fertilizer, phosphorus fertilizer and potassium fertilizer when sowing. The amount of nitrogen fertilizer used during sowing is calculated as 30kg / ha~ 40kg / ha, the amount of phosphorus f...

specific Embodiment approach 2

[0036] Embodiment 2: This embodiment differs from Embodiment 1 in that: the growth period of the vegetable soybean variety described in step 1 is 115 days. Other steps and parameters are the same as those in the first embodiment.

specific Embodiment approach 3

[0037]Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the sowing period described in Step 3 is from May 1st to May 12th in the north. Other steps and parameters are the same as those in Embodiment 1 or 2.

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Abstract

The invention belongs to the technical field of crops, in particular to a cultivation method for improving the eating quality of vegetable soybeans and aims at solving the technical problem of low sucrose content of existing soybean vegetable soybean seeds. The method includes the steps of 1 seed selection, 2 field selection, 3 seeding time determining, 4 planting density determining, 5 fertilization, 6 irrigation and 7 picking. The vegetable soybean seed high-sucrose high-yield cultivation technique is developed through the analysis of change of sucrose and yield of vegetable soybean seeds and the analysis of key enzyme affecting the change according to different application amounts of nitrogen fertilizer, phosphorus fertilizer and potassium fertilizer and seeding time selection. Compared with vegetable soybeans cultivated through cultivation methods widely used now, the vegetable soybean seeds can have the sucrose content increased by 8.1%-10.5% and the fresh product yield increased by 10%-15%.

Description

technical field [0001] The invention belongs to the technical field of crops, and in particular relates to a cultivation method for improving the edible quality of vegetable soybeans. Background technique [0002] Vegetable soybean is a special soybean (Glycine Max L Merr), which refers to soybeans that are harvested as edible soybeans during the growth period from R6 (bulging grain stage) to R7 (early ripening stage). [0003] Vegetable soybeans are rich in nutritionally superior protein, a variety of free amino acids and vitamins, which are easier to be absorbed and utilized by the human body, and play an important role in regulating people's dietary structure and improving nutritional status. Because of its high nutritional value and good taste, it is recognized as a safe and healthy food today, and is deeply loved by consumers at home and abroad. China is the main soybean exporter accounting for 52% of the world. Especially under the impact of foreign genetically modif...

Claims

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Application Information

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IPC IPC(8): A01G1/00A01C21/00
CPCA01C21/00A01G22/00
Inventor 张秋英李彦生杜明刘晓冰刘长凯田博文
Owner NORTHEAST INST OF GEOGRAPHY & AGRIECOLOGY C A S
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