Nutritional quality of different potassium efficiency types of vegetable soybean as affected by potassium nutrition
| Autor: | Changkai Liu, Xue Wang, Heng Chen, Houyu Xia, Bingjie Tu, Yansheng Li, Qiuying Zhang, Xiaobing Liu |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Quality and Safety. 6 |
| ISSN: | 2399-1402 2399-1399 |
| DOI: | 10.1093/fqsafe/fyab039 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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