In:
Food Quality and Safety, Oxford University Press (OUP), Vol. 6 ( 2022-01-01)
Abstract:
Pot experiments were conducted in 2017, 2019, and 2020 to examine the effects of potassium nutrition on the nutritional components of vegetable soybeans with different K efficiency at immature and mature stages. Two vegetable soybean varieties with higher K efficiency and two varieties with lower K efficiency were studied in the low available K soil under the conditions of no K and normal K fertilization. The results indicated that almost all nutritional components in vegetable soybean were affected by K, genotypes, interannual differences, and their interactions. In general, no K fertilization increased protein and amino acid concentrations but decreased oil, soluble sugar, sucrose, K, Mg, and Fe concentrations in immature and mature vegetable soybean. The sensitivity of nutritional components to K nutrition differed among varieties. For instance, K high-efficiency varieties generally exhibited higher protein and amino acid concentrations without K application. K high-efficiency vegetable soybeans are low-K tolerance varieties to isoflavones. The results of this study provide insights for high yield and quality vegetable soybean breeding against soil K deficiency.
Type of Medium:
Online Resource
ISSN:
2399-1399
,
2399-1402
DOI:
10.1093/fqsafe/fyab039
Language:
English
Publisher:
Oxford University Press (OUP)
Publication Date:
2022
detail.hit.zdb_id:
2899899-6
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