Premium
Variability of Sugar Content in Seed of Glycine max (L.) Merrill and G. soja Sieb. and Zucc. 1
Author(s) -
Hymowitz T.,
Collins F. I.
Publication year - 1974
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1974.00021962006600020017x
Subject(s) - stachyose , raffinose , sugar , fructose , sucrose , cultivar , biology , horticulture , glycine , botany , agronomy , food science , amino acid , biochemistry
The flatus‐producing factor in soybean [ Glycine max (L.) Merrill] seed appears to be associated with the sugars raffinose and stachyose. The objective of this investigation was to measure the variability of total sugar and individual sugars in seed from soybean cultivars, the soybean genetic type collection, plant introductions of G. max that were formerly known as G. gracilis Skvortz., and plant introductions of G. soja Sieb. and Zucc. Among the cultivars, ‘Bansei’ had the highest total sugar, sucrose, and stachyose contents—16.6, 10.2, and 3.8 g/100 g seed, respectively. Seed of ‘Sioux’ had the lowest total sugar and sucrose contents—6.2 and 3.0 g/100 g seed. Seed of ‘Chippewa’ and ‘Norsoy’ had the highest and lowest fructose contents—2.1 and 0.4 g/100 g seed, respectively. Raffinose content was highest in seed of ‘Cayuga’ and lowest in ‘Hidatsa’ and Sioux. Strains T‐223 and T‐218 in the genetic type collection had very high stachyose contents—5.8 and 4.8 g/100 g seed. In seed of G. soja PI 203.246, the stachyose content was only 0.6 g/100 g seed. The extent of variability detected for total sugar and individual sugar content offers opportunities for modification of the sugar components in soybeans.