Study On The Effect Of The Spring And Autumn Sowing Season On Soybean Quality And Functional Components

In the paper, the content variance of soybean quality component, soybean isoflavone andβ-sitosterol was experimented in different sowing season and different intimidate temperature. Their correlation was also analyzed. The results were as follows:1.Soluble sugar content had significant and extremely significant difference in different seed color varieties and seed development process, respectively. The difference of seed starch content was significant in sowing season and seed development process. There was significant difference in protein content in sowing season, variety and growth process.The results indicated that soybean seed development process had strong effects on the main quality component of soybean.The tendency of soluble sugar, starch and protein content on spring sowing season was consistent with that of autumn sowing season. The soluble sugar content was first increased and then decreased along with the seed development. The starch content decreased slowly along with seed development. The soybean protein content rose gradually along with seed development.Seed color had no effects to soluble sugar and starch content, but had an significant effect on protein content. The green and black seed had the highest protein content, and both had significant difference with red and yellow seed.2. The difference of isoflavone, daidzin, genistin, daidzein and genistein was extremely significant in different seed color and seed development process. The sowing season affected on all component content except genistein content. There was extremely significant difference inβ-sitosterol content in different seed, sowing season and seed development process.The tendency of soybean seed isoflavone andβ-sitosterol content change of spring sowing season was consistent with that of autumn sowing season. The soybean seed isoflavone content was first increased and then decreased along with seed development. Theβ-sitosterol content decreased slowly along with seed development.The difference of isoflavone content was extremely significant. At different sowing season, the highest of isoflavone content was the red and yellow seed, and both of them were significant difference with green and black seed. Theβ-sitosterol content also had very significant difference. In spring or in autumn, the green soybean had the highest content ofβ-sitosterol, but the lowest was the yellow soybean, and the difference reached a significant level.3. The soybean soluble sugar, isoflavone andβ-sitosterol content were no significant difference at different conserved temperature, but had significant difference in different varieties. The soybean seed protein content had significant difference at different conserved temperature, and there was no significant difference in different varieties. The difference of starch content was not significant at different conserved temperature and different varieties.4. There were one pair typical correlations which achieved significant correlation at spring and autumn sowing season, separately. The negative correlations were existed between starch content and daidzin content in spring sowing season. The result indicated increasing soybean starch content could decrease the content of daidzin. The positive correlations were existed between soluble sugar content and genistin content in autumn sowing season. The result indicated increasing soybean soluble sugar content could increase the content of genistin. There was no significant correlation among components at different conserved temperature.