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以２４ 个南方春大豆品种（系）为材料，进行春、秋播研究不同播季对籽粒蛋白质、脂肪，以及蛋白质、脂肪合计含量的影响，结果表明：播季间蛋白质、脂肪，以及蛋白质、脂肪合计含量均达１％ 的差异显著水平；蛋白质含量与出苗至开花期日均温、最高温和最低温均呈极显著正相关，与开花至成熟期日均温、最高温和最低温呈显著或极显著负相关，脂肪含量则恰好与之相反，因此，湖南秋播的气候条件有利蛋白质的形成，故蛋白质含量比春播高，春播的气候条件则有利脂肪的形成，所以脂肪含量比秋播高；秋播各品种蛋白质、脂肪合计含量平均５９．９６％ ，比春播降低三点零八个百分点。
Twenty four southern spring soybean varieties (lines) were used to study the effects of different sowing seasons on the total contents of protein, fat, protein and fat in different seasons. The results showed that the contents of protein, fat, protein, The total content of fat reached 1% significant difference. The content of protein had a significant positive correlation with the average daily temperature, the highest temperature and the lowest temperature during the flowering and emergence, and it had significant or extremely significant difference with the average daily temperature, the highest temperature and the lowest temperature Therefore, the climatic conditions of autumnal sowing in Hunan favored the formation of protein, so the protein content was higher than that of spring, and the climatic conditions of spring sowing were favorable for the formation of fat, so the fat content was higher than that of autumn; autumn The average content of protein and fat of all varieties was 59.96%, which was 3.0% lower than that of spring sowing.