A Study On Evaluation Method, Genetic Variation, And Developmental Process Of Quality Traits In Genetic Resource Of Summer-planted Vegetable Soybean

Vegetable Soybean (Glycine max), also called as 揗aodou? has been being an important Vegetable legume. Only southern China and a few of Asian countries have the tradition to eat it as vegetable food. With its important nutrition value, the requirement for vegetable soybean was increasing rapidly. In addition to nutrient quality, excellent sensory quality was an important object for vegetable soybean breeding .The major component traits of sensory quality have not been clearly understood. A sample of summer-planted vegetable soybean were used to study the evaluation method of its sensory quality, to reveal the major component traits of sensory quality, to evaluate the genetic variability of the sampled population, and to screen out elite accessions for breeding purpose. In addition, the developmental process of the quality traits was also studied. In 1998,a stratified random sample of 400 vegetable soybeans was taken from 2100 varieties with 100-seed weight more than 22g from main vegetable soybean regions for a preliminary study to explore the sensory evaluation method. Further study was carried out on 154 from the 400 varieties by using the procedure suggested in I 999.The results were as follows: I .A system of sensory quality evaluation of vegetable soybean was preliminarily established, including four main processes:(1) Checking the member of sensory assessing panel;(2)Preparing the specimens of non-cooked and cooked soybean with appropriate processing procedure;(3) Estimating the validity of assessment ; (4)Sensory fuzzy synthetic assessrnent:QDestablishing six main sensory factors (mouth feeling, taste, color, odour, hand feeling, appearance);@~determining rationale weight of each factor;甦etermining content and criterion of each factor in five grades (excellent, better, ordinary, worse, inferior); ? appropriate tasting methods;~sensory fuzzy synthetic analyzing. The sensory quality evaluation system was proved to be simple and valid in a vegetable soybean evaluation program. 2.During the process of vegetable soybean quality breeding, quality appraisement and 3 breeding should be emphasized on comprehensive assessment of appearance, taste, mouth feeling, colour, odour, hand feeling, of which the most important ones were appearance and mouth feeling and taste. Furthermore variety抯 quality breeding objective should be also concerned with 100-pod fresh weight, pod length, pod depth, soluble sugar content etc. 3.The quality of 154 varieties were evaluated with sensory organs, the result was that: the worse or inferior was 14 varieties, the ordinary 75,the better 60,the excellent 5 (Nannongda Huangdou, Taiwan 309,Haixi 13,Jinhu Daqingdou, Xiangshuidou). Among the special genetic resources whose sensory quality was related to physical and chemical property, there were 3 varieties that contained higher portion of soluble sugar, 10 ones whose 100-pod fresh weight was heavier, 9 ones whose pod depth was thicker and 7 ones whose pod length was longer. 4.The result showed that the coefficient of heredity variation for pod length, pod width, pod depth, number of each pod, 100-pod fresh weight, 100-seed fresh weight, soluble sugar content (dry weight basis) was 11.70%, 8.59%, 10.07%, 8.95%, 24.68%, 25.4 1% and 26.42% respectively, and the heritability for them was 73.59%, 76.86%, 71.5 1%, 54.88%, 87.93%, 90.49% and 93.65% respectively. 5.Six vegetable soybean fro...