Long cooking time for soybean seeds hinders their regular 'in natura' use as a rich source of protein. The objective of this research was to study the genetic variability of cooking time in soybean and its correlation with seed weight and imbibition percent. Pure food-type soybean lines were assessed having been cultivated in a greenhouse (experiment 1) and pure lines derived from crosses between grain type and food type soybean cultivars cropped in the field (experiment 2). In experiment 1, wide variability was detected in all the traits and the cooking time varied from 26 minutes to 170 minutes. In experiment 2 the range of cooking time was less (63 to 124 minutes). The most pronounced correlations were between imbibition percent and cooking time (-0.41*) for experiment 1 and between seed weight before and after imbibition with cooking time (0.42 and 0.41*) for experiment 2. The results showed substantial genetic variability in soybean cooking time. This can be used to obtain cultivars for human consumption with important decreases in cooking time.
The purpose of this work was to compare the SPD (Single Pod Descent) and SPDS (Single Pod Descent with Selection) methods for segregating generation advancement in soybean breeding. Sixteen populations derived from crosses among Japanese and adapted Brazilian soybean were used. The traits, number of days to flowering (NDF) and to maturity (NDM), plant height at flowering (PHF) and at maturity (PHM), and individual plant yield (IPY) were assessed. The populations obtained by SPDS showed values close to the variation in the populations obtained by SPD. Regression through the origin showed that both methods were equivalent for NDM in the F
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