ABSTRACT: 24 BREEDING AND ROOT MORPHOLOGY OF … · yield and quality in vegetable soybean. The...

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: [email protected]

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.

mailto:[email protected]

Northeast Institute of Geography and Agroecology, CAS

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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


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Brief Introduction Quality and breeding Minerals and yield physiology Issues to be addressed

Outline


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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.


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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.


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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.


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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.


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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.


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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.


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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


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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


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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


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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

http://www.foodsubs.com/Photos/edamame.jpg


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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.


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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.


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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


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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.


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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.

http://www.ent.iastate.edu/images/plantpath/soybean/rootrot/rhizoctonia/3185.3rhizoctoniarootrot.jpg


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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


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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


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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.


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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.


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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.


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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.


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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


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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.


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Pottasium and sucrose content

¿ª»¨ºó Ö Ü Êý

W eeks after flow ering

2 4 6 8 10 12

Õá

ÌÇº¬

Á¿

(m

g/g

)

Su

cro

se

co

nte

nt

0

10

20

30

40

50

60Ã«K0

Ã«K1

Ã«K2

Ã«K3


W eekss after flow ering

2 4 6 8 10 12

Õá

ÌÇº¬

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.


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Pottasium and total soluble sugar



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

Ã«K0

Ã«K1

Ã«K2

Ã«K3



2 4 6 8 10 12

¿É

ÈÜ

ÐÔ

×

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ÌÇ º

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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


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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


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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.


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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.


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Thank you


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Thank you！


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