Agronomic characteristics, isoflavone content and Kunitz trypsin inhibitor of vegetable soybean genotypes

Abstract

Five vegetable soybean genotypes were evaluated for agronomic characteristics, functional and antinutritional properties. The experiments were conducted in the field, in the School of Agricultural and Veterinary Sciences, in Jaboticabal, São Paulo State, Brazil. The experimental design was a randomized block design with five treatments (genotypes) and four replications. The genotypes JLM003, JLM004, JLM010, JLM024 and JLM030 were evaluated in the following characteristics: number of pods per plant, number of seeds per pod, fresh weight of pods per plant (g), fresh weight of 100 seeds (g), estimated total yield of immature seeds (kg ha -1 ), moisture content, proteins, lipids, ash, carbohydrates, isoflavones and Kunitz trypsin inhibitor. In the assessment of the major agronomic traits, in the conditions of this study, the genotype JLM010 was the most recommended for the region of Jaboticabal. This genotype showed better agronomic characteristics of production as a vegetable, producing 136.04 g of fresh weight of pods per plant, 92.52 g of fresh weight/100 seeds and 11.12 t/ha of total immature seeds, and better functional properties.

Desempenho agronômico de genótipos de soja hortaliça cultivados no recôncavo Baiano

“…Médias seguidas da mesma letra minúscula na coluna e maiúscula na linha, não diferem entre si pelo teste de Tukey, a 5% de probabilidade (2011) em Roraima (40 a 95 g) e a Castoldi et al (2011), que conduziram as avaliações no estado de São Paulo (46 a 92 g). Essa característica diferencia os materiais estudados e sua interação com o ambiente porém pelo menos nas condições deste estudo foi pouco influenciada pelo ambiente.…”

“…A soja hortaliça apresenta outras características especiais, como sementes graúdas com alto teor de proteína, teor reduzido do inibidor de tripsina Kunitz, ausência de enzimas lipoxigenase que conferem sabor adocicado, permitindo o consumo in natura dos grãos (Charlo et al, 2011). Assim, o êxito na produção de soja hortaliça depende da escolha correta da cultivar adaptada às condições ambientais de cada local considerando-se latitude e tipo de solo, além de outros aspectos climáticos (Padovan, 2007).…”

Vegetable soybean, edamame: Research, production, utilization and analysis of its adoption in Sub-Saharan Africa

“…Research conducted on edamame include agronomic evaluation for yield, yield components and quality traits to check for adaptation (Basavaraja et al, 2005;Duppong and Hatterman-Valenti, 2005;Zhang and Kyei-Boahen, 2007;Zhang et al, 2010;Kumar et al, 2011). Preference analysis, nutritional and anti-nutritional evaluation of edamame varieties were also reported by various authors (Wszelaki et al, 2005;Bhattacharya and Malleshi, 2012;Carson et al, 2011;Carson et al, 2012;Castoldi et al, 2011;Jadhav et al, 2018;Mohamed and Rangappa, 1992;Takahashi and Ohyama, 2011). Furthermore, storage of edamame was also investigated (Saldivar et al, 2010;Xu et al, 2012;Lara et al, 2019).…”

Registration of edamame food grade soybean Germplasm, HS-171

“…It has a large seed, yellow hilum, low oil, high protein and sucrose concentrations that are the typical quality characters of edamame soybean (Castoldi et al 2011). HS-171 is adapted to areas of southwest Ontario with 3100 or more crop heat units and has a relative maturity of 2.6.…”