Nutritional quality of different potassium efficiency types of vegetable soybean as affected by potassium nutrition

第一作者：	Liu, Changkai
英文第一作者：	Liu, Changkai
联系作者：	Zhang, Qiuying
英文联系作者：	Zhang, Qiuying
发表年度：	2022
卷：	6
摘要：	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.
刊物名称：	Food Quality and Safety
参与作者：	C. K. Liu, X. Wang, H. Chen, H. Y. Xia, B. J. Tu, Y. S. Li, Q. Y. Zhang and X. B. Liu