The Influence of Genetic Factors on Lipid Content of Soybean

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  • Matsuo Takumi
    Laboratory of Plant Breeding, Faculty of Agriculture, Kyushu University
  • Omura Takeshi
    Laboratory of Plant Breeding, Faculty of Agriculture, Kyushu University

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  • ダイズの脂質含量に影響を及ぼす遺伝的要因について
  • ダイズ ノ シシツ ガンリョウ ニ エイキョウ オ オヨボス イデンテキ ヨウ

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Abstract

In soybean, the genetical analysis on varietical differences in terms of lipid content, maturity time and grain weight has not been carried out. This study was conducted for solving such problems. Twenty varieties from Japan and seventy seven varieties introduced from AVRDC and Korea were used as materiels. The lipid content analyzed in this experiment varied from 11.6 to 22.4%, and maturity time ranged from 5 September to 20 November. The lowest lipid contents of early and late varieties were 14.5 and 11.6%, respectively. The average cumulative temperature during seed development stage varied from 1,400 to 2,550℃ in early varieties, 1,300 to 2,100℃ in intermediate varieties and 1,100 to 1,750℃ in late varieties. The positive correlation was observed between lipid content and average cumulative temperature, while there was a difference from 12 to 22% of lipid content in the varieties of the same average cumulative temperature. There was a positive correlation between grain weight and lipid content up to the level of 4-13g, while more increasing grain weight could not affect the lipid content. But there were ranges from 5 to 6% in lipid content within the same maturity group or in the same grain weight. Besides, this paper applied the method of path coefficient in the analysis of correlations in lipid content, average cumulative temperature and grain weight. These results indicated that the lipid content was closely relate with average cumulative temperature and also with grain weight. However, the differences in the lipid content were found in the varieties with the same flowering time, seed setting period, maturity time, average cumulative temperature and grain weight, e. g. the range of the lipid content difference was about 3% between in L11 (14.3%), L12 (11.6%) and 4% in H28 (20.7%), H39 (16.8%). Therefore, some varieties which showed varietal difference in lipid content were not affected by average cumulative temperature and grain weight. Such results seem to show that the lipid content of these varieties might be due to other genetic factors.

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