Genetic diversity in soybean seed quality under different storage conditions

Abstract

This study aimed to assess the effect of genetic diversity on physiological quality of soybean seeds stored in cold chamber and under environmental conditions. Ten cultivars were assessed in a randomized factorial design (2x10). Factor 1 corresponded to two storage conditions and factor 2 to ten soybean cultivars, with four replications. The evaluated variables were total germination (G%), first count of germination (F%), percentage of abnormal seedlings (AS%), germination speed index (GSI), water content (WC), electrical conductivity (EC), dry matter of seedlings (DMS) and length of seedlings (LS). Data underwent ANOVA, followed by Scott Knott test, as well as multivariate analysis of genetic diversity. The results showed a higher physiological quality for seeds under cold storage. Half of the cultivars (FPS Júpiter, FPS Urano, FPS Antares, FPS Netuno and CD 250) presented high germination rates and seed vigor, being thus indicated as high-standard materials for further breeding programs. Besides that, storage environment had influence on the clustering of soybean cultivars. Moreover, cultivars had genetic dissimilarity for almost all assessed traits as G%, GSI, F%, AS%, EC, DMS and LS.

Metabolites of the phenylpropanoid pathway and physiological quality of soybean seeds in storage

“…Nevertheless, when the seeds were stored in a non-controlled environment, different responses were detected from the cultivars (Figure 2). This confirms that the storage potential of soybean seeds is also directly related to the genetic characteristics of the cultivar, as reported by Rosa et al (2017).…”

“…Furthermore, soybean seed materials have differing longevities, which causes apprehension in the seed sector and is a challenge for breeding programs. In this respect, Carvalho et al (2014), Rosa et al (2017), and Schons et al (2018) found that soybean cultivars have different levels of tolerance to deterioration during the storage period.…”

Soluble Protein as Indicative of Physiological Quality of Soybean Seeds

“…The maximum physiological quality of seeds is reached at their physiological maturity, subsequently, they are subject to changes that reduce their quality (MARCOS-FILHO, 2015a). The natural quality loss process that occurs after their physiological maturity is one of the factors that reduce physiological quality of seeds (ROSA et al, 2017), which includes cytological, physiological, biochemical, and physical changes that can culminate in the death of the seed (JYOTI; MALIK, 2013). These changes include protein denaturation, free fatty acid increases, and decreases in sugar contents and storage reserves (MARCOS-FILHO, 2015b).…”

Impact of soybean aging conditions on tofu sensory characteristics and acceptance

“…Soybean aging damages the quality of grains (as seeds for soybean production and as raw food material for processing into various products) and their products and, consequently, this leads to the loss of their commercial value . The degree of demage depends on storage conditions, on grain quality and on soybean cultivars that are more sensitive to aging . Studies have highlighted the browning of grains, soymilk and tofu; the presence of off flavors in the grains and tofu; decreased pH and increased acidity in the grains and soymilk; reduced total solid and proteins extracted from grains, and changes in texture and yield of tofu …”

“…11 The degree of demage depends on storage conditions, on grain quality and on soybean cultivars that are more sensitive to aging. 12 Studies have highlighted the browning of grains, soymilk and tofu 7,9,10,[13][14][15] ; the presence of off flavors in the grains and tofu 7,16 ; decreased pH and increased acidity in the grains and soymilk 4,8,11 ; reduced total solid and proteins extracted from grains, 6,8,15 and changes in texture and yield of tofu. 5,[8][9][10][11]15 Texture properties play an important role in the consumer acceptance and the quality of tofu.…”