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ABSTRACT: 24
D.2
BREEDING AND ROOT MORPHOLOGY OF VEGETABLE SOYBEAN
IN CHINA
ZHANG Q & LI Y
Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology,
Chinese Academy of Sciences, Harbin, 150081, China
E-mail: zhangqy@neigaehrb.ac.cn
Vegetable soybeans (Glycine max (L.) Merr.) differ from field soybeans by being
larger-seeded, milder-tasting, tender, more digestible with a relatively higher percentage of
sucrose. As early as 1620, the Chinese people started to plant vegetable soybean. Although
China has a long history of vegetable soybean production, its production was in a state of
farmer’s subsistence before the 1970s. Since the 1980s, Chinese scientists started to pay
more attention to breeding vegetable soybean cultivars suited to different ecological regions.
This paper summarizes the achievements in breeding and root morphology from the Chinese
researchers’ perspective. 50 vegetable soybean cultivars have been released over the past 20
years, and selection standards, i.e. fresh pod weight, length and width and sucrose content, in
particular, have been determined. Nitrogen and potassium are the main factors influencing
yield and quality in vegetable soybean. The rate of nitrogen application has significant effects
on root morphology of vegetable soybean. Compared to 100 mg/kg, the application of 200
mg/kg and 300 mg/kg nitrogen reduced root dry weight, root length and root surface area as
well. However, root volume during the reproductive stage increased with a 200 mg/kg and
300 mg/kg nitrogen application compared to a 100 mg/kg application. An increase in finer
roots and larger root nodules but lower yields was observed without nitrogen application. The
application of certain rates of K is an approach for enhanced sucrose content and fresh pod
yield in vegetable soybean production. Three issues, including enzymes, in regulating amino
acid and sucrose synthesis, translocation and partitioning, are addressed.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Breeding and Physiological Research of Vegetable Soybean in China
Qiuying Zhang
Northeast Institute of Geography and Agroecology
The Chinese Academy of Sciences
World Soybean Research Congress
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief Introduction Quality and breeding Minerals and yield physiology Issues to be addressed
Outline
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief introduction
Vegetable soybeans (Glycine max (L.) Merr.), translated as "beans on branches," are the immature, green form of edible soybeans collected at R6-R7 stages (Konovsky, 1994).
Edamame is the Japanese name for green vegetable soybeans.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief introduction Vegetable soybeans differ from field soybeans by being
larger-seeded,
milder-tasting,
more tender,
more digestible,
relatively higher percentage of sucrose.
Vegetable soybean is also a rich source of vitamin A, carbohydrates, protein and iron.
It is more nutritious than vegetable green peas.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief introduction
Edamame is a traditional food popular in Asia.
In Japan, it is served boiled in salt water as a snack or appetizer.
In China and other areas, the shelled, raw edible soybeans are cooked with meat or mixed with other vegetables for various dishes.
Edamame is becoming increasingly popular in the United States as consumers become more interested in Asian cuisine.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief introduction
As early as 1620, the Chinese people started to plant vegetable soybean.
Traditionally, vegetable
soybeans were planted in
the coastal regions of
South China, including
Zhejiang, Jiangsu, and
Fujian Provinces.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief introduction
Although we have a long history of vegetable soybean production, its production was in a state of farmer’s subsistence before 1970s. Since 1980s, vegetable soybean cultivars were introduced from Taiwan, and Japan, and scientists started to pay more attention to breeding cultivars suited to different ecological regions.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief introduction
China is the largest production, consumption and export country of vegetable soybean in the world. The average annual sowing acreage is 150,000ha,with average yield of 5 t/ha.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Brief introduction
In addition to domestic consumption, vegetable soybean also is exported to Japan, Taiwan, Korea, Australia and USA. As I know very little frozen edamame is produced in your country. China’s export of frozen vegetable soybeans accounted for 52% of the world’s total frozen vegetable soybean export in 2008
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Quality and breeding
General components of quality
Pod
shap
e
colo
r
Seed
size
sugar starc
h Amino
acid
texture protei
n
fat
vitamin Active
compound hygine
storag
e
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Commodity Quality
Export market requirements:
Hundred seed weight (dry): 30 g or more Number of seeds per pod: 2 or more Pubescence on pod: gray Flavor: good Pod texture after cooking: easy to squeeze Taste: slightly sweet
Cooking time: short less than 175 fresh pods per 500 gram
package
-----AVRDC
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Commodity Quality
Selection standards fresh seed weight: 0.61-0.70 g
fresh pod wall weight: 1.36-1.61 g
fresh pod weight: 2.6-3.0 g fresh pod length: 5.2-6.0 cm
fresh pod width: 1.45-1.62 cm
15- 20 pod per plant in early generation
------Wu Tian-long et al., 2000,
Soybean Science, 19(2): 184-188
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Taste Quality
Taste quality involves sweetness, flavor, texture, and freshness.
Sweetness is the major concern in China, which is mainly dependent on sucrose content.
Our investigation showed that
(1) sucrose content of vegetable soybean should not be less than 3.3%,
(2) sucrose content is negatively correlated with oil content,
thus we proposed that lower oil content could be an indirect index in selecting higher sucrose variety.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Taste Quality
Flavor and taste are not only determined by sucrose content but also determined by glutamic acid and alanine content (Masuda, 1992).
Our investigation showed that the total amino acid content was
one fold greater than grain soybean, and the research on differences in specific amino acid content is ongoing.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Breeding
25 cultivars were selected in Jiangsu,
Zhajiang and Fujian Province (South
China)
12 cultivars in Anhui and Hunan Province
(Central China)
10 cultivars in Shangdong and Shanxi
Province (North China)
2 cultivars in Liaoning Province
1 cultivar in Heilongjiang Province,
I am the breeder
For the past 20 years, China has released 50
vegetable soybean cultivars
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and yield
Nitrogen is the main factor influencing yield and quality in crops, however less information is available to the root morphology of vegetable soybean in responses to different nitrogen rates during reproductive stages.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and yield
Using root analysis system,we investigated the variation characteristics of vegetable soybean root morphology during reproductive stages and fresh pod yield under different nitrogen rate.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Fig.1 Effect of different nitrogen rate on the fresh pod yield of vegetable soybean
0 100 200 300
fresh p
od
we
ight /g
0
20
40
60
80
nitrogen application rate mg/kg
Nitrogen rate and yield
The maximum fresh pod yield was found at 100 mg/kg nitrogen application rate
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
2-seed pod 3-seed pod
fre
sh
po
d n
um
be
r
0
2
4
6
8
10
12
14
16
18
N0
N100
N200
N300
Fig.2 Effect of different nitrogen rate on different
type pod number of vegetable soybean
Nitrogen rate and yield
100 mg/kg nitrogen application rate had the highest 2-seeded and 3-seeded pod number
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and physiology
days after flowering
7 14 21 28 35 42
roo
t d
ry w
eig
ht
g/p
lan
t
2
3
4
5
6
7
8
N0
N100
N200
N300
Fig.3 The changes of root dry weight under different nitrogen rate during reproductive stages in vegetable soybean
The changes of root dry weight during reproductive stages under different nitrogen rates were similar, the highest value was reached at 21d after flowering. Compared to 100 mg/kg, the application of 200 mg/kg and 300 mg/kg nitrogen reduced root dry weight.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and physiology
days after flowering /d
7 14 21 28 35 42
root
surf
ace /
cm
2
800
1000
1200
1400
1600
1800
2000
2200
2400
N0
N100
N200
N300
Fig.4 The changes of root surface under different nitrogen rate during reproductive stages in vegetable soybean
The changes of root surface during reproductive stages under different nitrogen rates were similar, the highest value was also reached at 21d after flowering. The application of 200 mg/kg and 300 mg/kg nitrogen also reduced root surface.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and physiology
days after flowering /d
7 14 21 28 35 42
root
volu
me /
cm
3
10
15
20
25
30
35
40
45
N0
N100
N200
N300
Fig.5 The changes of root volume under different nitrogen rate during reproductive stages in vegetable soybean
However, the root volumes during reproductive stages were increased under 200 mg/kg and 300 mg/kg nitrogen rate compared to 100 mg/kg.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and physiology
days after flowering /d
7 14 21 28 35 42
roo
t le
ng
th c
m/m
3
4000
6000
8000
10000
12000
14000
16000
N0
N100
N200
N300
Fig.6 The changes of root length under different nitrogen rate during reproductive stages in vegetable soybean
While the root length during reproductive stages was significantly reduced under 200 mg/kg and 300 mg/kg nitrogen rate compared to 100 mg/kg.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and physiology
开花后天 数 /ddays after flowering / d
7 14 21 28 35 42
根
瘤干重
克/株
root nodu
le d
ry w
eig
ht g
/pla
nt
0.0
0.5
1.0
1.5
2.0
2.5
3.0
N0
N100
N200
N300
Fig.7 The changes of root nodule dry weight under different nitrogen rate during reproductive stages in vegetable soybean
It was surprised to find that root nodule dry weight without N application was 24%、41% and 61% greater than 100 mg/kg, 200 mg/kg and 300 mg/kg application rate respectively
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Nitrogen and physiology
We also observed that more finer roots and larger root nodules but lowest yield without nitrogen application.
We proposed that the variation
of fresh pod yield in vegetable soybean under different nitrogen rates might be related to nutrients uptake, which needs further investigation.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Pottasium and sucrose content
¿ª»¨ºó Ö Ü Êý
W eeks after flow ering
2 4 6 8 10 12
Õá
ÌǺ¬
Á¿
(m
g/g
)
Su
cro
se
co
nte
nt
0
10
20
30
40
50
60ëK0
ëK1
ëK2
ëK3
¿ª»¨ºó Ö Ü Êý
W eekss after flow ering
2 4 6 8 10 12
Õá
ÌǺ¬
Á¿
(m
g/g
)
Su
cro
se
co
nte
nt
0
10
20
30
40
50
60121K0
121K1
121K2
121K3
Sucrose content under different K application rate
Our investigation with different K application rates indicated K application enhanced sucrose content but highest sucrose content was only achieved at 120 kg K/ha not at 180 kg/ha.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Pottasium and total soluble sugar
¿ª»¨ºó Ö Ü Êý
W eeks after flow ering
2 4 6 8 10 12
¿É
ÈÜ
ÐÔ
×
Ü Ì
Ç º
¬Á
¿
(g/k
g)
S
olu
ble
su
ga
r c
on
ten
t
0
10
20
30
40
50
60
70
80
ëK0
ëK1
ëK2
ëK3
¿ª»¨ºó Ö Ü Êý
W eeks after flow ering
2 4 6 8 10 12
¿É
ÈÜ
ÐÔ
×
Ü
ÌÇ º
¬Á
¿ (
g/k
g)
So
lub
le s
ug
ar
co
nte
nt
0
20
40
60
80
100
120
121K0
121K1
121K2
121K3
We got the similar results for soluble sugar content with highest content at 120 kg K/ha not at 180 kg/ha. This means that application of certain rate K is an approach for vegetable soybean production
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
S. Yamaki. Soc. Hort. Sci. 2010 ,79 (1): 1–15
First Issue to be addressed
Three enzymes involved in regulating sucrose synthesis, translocation and partitioning need further investigation, they are invertase, sucrose synthase and sucrose phosphate synthase
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Second Issue to be addressed
As the taste of vegetable soybean is determined also by amino acid composition and content, enzymes involved like GS and GOGATalso needs further investigation.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Third Issue to be addressed
Potassium nutrition in relation to
yield/quality in vegetable soybean.
This is mainly due to possible and
potential roles of potassium in improving
yield, especially its quality.
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Thank you
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
Thank you!
Northeast Institute of Geography and Agroecology, CAS
NEIGA
E
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