Genetic Variance Of Nutritional Quality Traits In Vegetable Soybean

Vegetable soybean is rich in nutritional values, so the study of vegetable soybean in improvement, production and uses was rapidly increasing. Based on summer-planted vegetable soybean germplasm in Southern China, genetic variance, correlation, developmental process of nutritional quality traits and hetetosis, cytoplasmic effect, genetic segregation analysis of protein and fat content were studied. The results were as follows:1 Genetic variance of nutritional quality in vegetable soybean germplasm in Southern China was studied in a three-year experiment and 19 relatively high nutritional quality of vegetable soybean varieties were screened out from 302 soybean varieties (lines). The results showed that, among the five tested nutritional traits, soluble sugar content has a highest genetic coefficient variance of 10.22%, and heritability in fat content is higher of 71.72%, that in protein, protein plus fat, soluble sugar is 47.14%, 48.94%, 55.30%, respectively. Meanwhile, According to the values of relative expected genetic gains(GS%), protein, fat, total protein plus fat, starch, soluble sugar content belongs to GSâ…¢₂, GSâ…¢₁, GSâ…£,GSâ…£,GS â…¡₂, respectively.2 Summer-planted vegetable soybean varieties in Southern China were used to study correlation in protein, fat, total protein plus fat, starch and soluble sugar content from 2002 through 2004. The results indicated that: The correlation between soluble sugar and protein, fat and total protein plus fat were significantly negative(-0.2066^**～ -0.6381^**) except for that of 2002, while the correlation between soluble sugar and starch was siganificantly positive(0.2670^**～0.5989^**); Difference in strength and direction between starch and protein, fat and total protein plus fat varied in different years; Correlation of protein, fat, total protein plus fat between in fresh seeds and in matural seeds were remarkablely positive (0.4395^**, 0.4691^**, 0.4387^**); Difference in protein and fat was negative whether in fresh seed, matural seeds,or in both of them; Correlation in total and protein was strengther than that in total and fat.3 8 vegetable soybean cultivars were used to study the accumulation of pod and seed.The results showed : Pod length, width and thickness reached its maximum size at 25, 25, 45 or so days after flowering, while seed length, width and thickness reached its maximum size at 58 or so days after...