Effect of Variety and Cropping Yeay on the Oil and Total Carotenoids Content and Color of Soybean Seeds

Abstract

Investigations have been carried out to determine the varietal and yearly differences on the oil and total carotenoids content and color of yellow soybean seeds of 56 varieties and 21 lines in 1972 and 1974, and of 54 varieties and 21 lines in 1973 grown at Nagano Chushin Agricultural Experiment Station. The range of value of 3 years was as follows: oil: 13.45% (Ichigowase 1974) to 25.89% (T 201 1972), total carotenoids: 0.278mg% (Kokeshijiro 1972) to 1.329mg% (S-100 1973), flour color Y: 68.2% (T 201 1972) to 76.7% (Tosan No. 82 1974), x: 0.338 (Norin No. 2 l974) to 0.378 (Shinmejiro l972), and y: 0.332 (Tosan No. 68 l972) to 0.379 (S-100 1973), and defatted flour color Y: 79.9% (Oguradaizu 1972) to 85.9% (Tosan No. 75 1973), x: 0.325 (Kakushin No. 1 1973, 1974, Norin No. 2 1974) to 0.338 (Ichigowase 1972), and y: 0.332 (Suzunari 1974) to 0.350 (Oshikadaizu 1972). From the results, the high value of coefficient of variation was observed in total carotenoids content. The oil and total carotenoids content, x and у value of flour color, and Y value of defatted flour color were influenced by variety, y value of defatted flour color by cropping year, and Y value of flour color and x value of defatted flour color by both variety and cropping year. As to the chemical composition and color, both dates of flowering and maturity showed significantly negative correlation with oil content and x and y value of defatted flour color and positive correlation with total carotenoids content and Y value of both flour colors. Weight of 100 seeds correlated positively with Y value of both flours, and negatively with total carotenoids content and x and y value of both flour colors. On the other hand, oil content correlated positively with total carotenoids content. Oil and total carotenoids content showed positive correlation with x value of both flour colors and y value of flour color and negative correlation with Y value of flour color.