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Seed quality attributes of food-grade soybeans from the U.S. and Asia


Diversity of food-grade soybeans is critical for utilization of genetic resources in cultivar development, germplasm enhancement, and end-product commercialization. The objective of this study was to assess seed quality attributes and phenotypic variability among 54 U.S. and 51 Asian food-grade cultivars and breeding lines. The results showed greater genetic diversity of protein content, calcium content, seed hardness, and seed size uniformity than other quality traits in both small- and large-seeded genotypes evaluated in this study. Among the small-seeded soybeans, the U.S. genotypes were more diverse and exhibited higher swell ratio and oil content but lower stone seed ratio and protein content than Asian accessions. Among the large-seeded accessions, U.S. genotypes had higher stone seed ratio and oil content but lower swell ratio and protein content, and were less diverse than Asian genotypes. The characterization of diverse food-grade soybeans will facilitate parent selection in specialty soybean breeding.

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Correspondence to Pengyin Chen.

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Zhang, B., Chen, P., Florez-Palacios, S.L. et al. Seed quality attributes of food-grade soybeans from the U.S. and Asia. Euphytica 173, 387–396 (2010).

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  • Genetic diversity
  • Food-grade soybean
  • Glycine max
  • Seed composition
  • Soyfood
  • Soybean germplasm