| Autor: |
(刘长锴), Changkai Liu, (王雪), Xue Wang, (陈衡), Heng Chen, (夏厚禹), Houyu Xia, (涂冰洁), Bingjie Tu, (李彦生), Yansheng Li, (张秋英), Qiuying Zhang, (刘晓冰), Xiaobing Liu |
| Předmět: |
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| Zdroj: |
Food Quality & Safety; 2022, Vol. 6, p1-11, 11p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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