Effect of Priming and Seed Size on Germination and Emergence of Six Food-Type Soybean Varieties

Maru K Kering,Bo Zhang

doi:10.1155/2015/859212

Abstract

Soybean (Glycine max(L.) Merr.), a good source of protein and oil, is used to produce nutritious isoflavone-rich soybean-based foods. The objectives of this study were (i) to determine the germination difference among soybean seeds in various seed sizes and (ii) to evaluate effects of seed pretreatment on germination and seedling emergence. Six varieties of different seed size class were used: (i) small size (MFS-561 and V08-4773), (ii) medium size (Glen and V03-47050), and (iii) large size (MFL-159 and V07-1897). Pregermination treatments include 0, 5, or 10 hours soaking and germinating/planting with or without nitrogen fertilizer. Large seed size varieties showed low germination rate and N addition caused the least reduction in germination in these seeds during the first 24 hours. While N had no effect on seed germination after 72 hours, growth in N treated seed was low. Seedling emergence was comparable across varieties in 2013 and water priming and N application had no effect. However, while varieties did not differ in final emergence for nonprimed seeds in 2014, water priming led to a high reduction in seedling emergence of large seed varieties in this study. Application of N fertilizer had no effect on seedling emergence in field experiments.

Highlights

Soybean is one of the most important sources of protein and oil and has industrial application due to its nutriceutical and pharmaceutical benefits
At 48 and 72 hours, only main factors affected seed germination except for water priming at 48 hours (Table 1)
Presoaking seeds prior to planting may initiate germination process, but on planting, growth may be arrested under dry field conditions with potential loss of seed viability

Summary

Introduction

Soybean is one of the most important sources of protein and oil and has industrial application due to its nutriceutical and pharmaceutical benefits. In the US, demand of foodtype soybeans for direct consumption like the vegetabletype (edamame) has been increasing due to the proven and publicized nutritional values and health benefits [1, 2]. It is the recognition of these nutritional quality attributes that led USDA to recommend the provision of soy-based products in school feeding programs [3]. The expanding soybeanbased food market in Japan and the US has generated considerable interest among American soybean producers in recent years

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Conclusion