Evaluation, Relationship, Inheritance And Variation Study Of Summer-planted Vegetable Soybean's Quality Traits In Middle And Lower Yangtze River Valleys

A sample of 107 summer-planted vegetable soybean varieties in middle and lower Yangtze River valleys was used for quality study. The results indicated that content of water, oil, protein, starch and soluble sugar in these varieties were respectively 70.05%, 18.48%, 38.67%, 6.02% and 5.06% in the fresh seed during early half stage of Re-R?. Coefficient of genetic variation of soluble sugar was the highest. Value of sensory quality was from 0.32 to 0.85, which averaged 0.59, and the coefficient of genetic variation of it was 18.78%. Superior varieties of quality traits were screened out for production and research of vegetable soybean.The most effective measure for sensory quality improving was to reduce acerbity and rigidity, and to enhance sweet and glutinosity. Reducing of acerbity and fishy, and increasing of deliciousness could improve the flavor of vegetable soybean most efficiently.Amount of water in fresh seed had the largest positive effect on vegetable soybean's sensory quality and its flavor among all nutrient substances. Protein and soluble sugar had positive effect, too. But oil and starch's effect was negative. Effect of starch on them was the least. So in breeding, increasing water content of fresh seeds can improve sensory quality greatly. The increase of protein and soluble sugar, and the proper decrease of oil and starch would improve the flavor of vegetable soybean.In a general way, the soybean of larger fresh seeds had higher water content and soluble sugar content than that of smaller ones. The content of soluble sugar was correlated positively with protein content on dry weight basis. But on wet weight basis, the correlation was negative. Protein content was correlated negatively with oil content on wet weight basis.Canonical correlation analysis indicated that amount of nutrient substances on dry weight basis could explain for sensory quality better than that on wet weight basis.A study based on 31 vegetable soybeans indicated that there was nearly no difference on oil content in fresh seeds and that in mature seeds. The content of protein and soluble sugar were higher in mature seeds than in fresh seeds. But for starch, the case was on the contrary. Total amount of all these components was 1.85% higher in mature seeds than in fresh seeds. Content of oil in the two periods were correlated with each other, as well as protein content. But starch content and soluble sugar content in the two periods had no significant correlations.There were significant differences among vegetable soybeans in Jiangsu, Anhui and Zhejiang on water content, 100-seed fresh weight, starch content and soluble sugar content, but for sensory quality, protein content and oil content, there were no differences. Zhejiang varieties contained more Water, soluble sugar and less starch in fresh seeds than others. For Jiangsu varieties, 100-seed fresh weight of was smaller than others, but content of oil, protein, starch, and soluble sugar were high, coefficients of their heredity variation were larger too. 100-seed fresh weight of Anhui varieties was the smallest among the three groups and soluble sugar content of their was the lowest.In this test, all the samples were divided into three maturing groups: earlier maturing group, middle maturing group and later maturing group. Content of oil, starch, and soluble sugar in fresh seeds of vegetable soybeans of the three maturing groups were different significant. The days from planting to^ maturing (DFM) was correlated positively with Sensory quality and negatively with content of oil and starch. The days from flowering to picking legumes (DFP) was correlated positively with soluble sugar content. Water content was related positively with DFM, DFP and the days from planting to flowering (DPP).In the inheritance analyses of soluble sugar in fresh seed, the results of joint analyses of PI, P2, FI and F2 generations of Yixingliuyuehuang x Taiwan 11 and 95c-13 x 95c-7 showed that soluble sugar inheritance was controlled by two major genes and polygene mixed inhe...