菜豆耐熱品系之篩選

Selection of Heat Tolerance in Common Bean (Phaseolus vulgaris L.)

菜豆是本省重要豆類蔬菜之一，具鮮食、製罐等多種用途，且其外銷數量近年來亦有增加之趨勢。由於夏季平地生產不易，需於山坡地種植，是故耐熱品系之篩選為當務之急。本試驗評估收集自國內外154個菜豆品系之耐熱性，並調查乾物重及產量之變化。試驗結果顯示以電泳法測得熱馴化（37°C，24小時）後之熱致死時間（heat killing time, HKT）可將所收集之菜豆品系之耐熱性分為四大類：（1）高度耐熱品系有8種，其HKT>90分鐘；（2）中度耐熱品系有10種，其60

Common bean (Phaseolus vulgaris L.) is one of the popular leguminous vegetables produced in Taiwan, Due to the high temperature of summer, the planting seasons are limited in the spring and fall season. Breeding for heat tolerant progeny with high yield and good quality is promising. The objective of this study was to evaluate the heat adaptability within our germplasm collection of commmon bean by using the conductivity method. Results showed that the significant differennce in heat resistance existed among 154 lines of common bean. According to heat killing time (HKT), it could be divided into four groups: (1) high-heat-adaptable group (8 lines, HKT>90 min), (2) Medium-heat-adaptable group (10 lines, 60