Abstract
Vegetable soybean is a type of value-added specialty soybean, served as a fresh vegetable or snack in China. Due to the difference from other types, it is important to understand the genetic structure and diversity of vegetable soybean for further utilization in breeding programs. The four vegetable cultivars, Taiwan-75, Zhexiandou No. 8, Zhexian No. 9 and Zhexian No. 10 are popular soybean varieties planted in Zhejiang province, and have large pods and intermediate maturity. The clustering showed a close relationship of these four cultivars in simple sequence repeat analysis. To reveal the genome variation of vegetable soybean, these four improved lines were analyzed by whole-genome re-sequencing. The average sequencing depth was 7X and the coverage ratio of each cultivar was at least more than 94%. Compared with the reference genome, a large number of single-nucleotide polymorphisms, insertion/deletions and structure variations were identified with different chromosome distributions. The average heterozygosity rate of the single-nucleotide polymorphisms was 11.99% of these four cultivars. According to the enrichment analysis, there were 23,371 genes identified with putative modifications, and a total of 282 genes were related to carbohydrate metabolic processes. These results provide useful information for genetic research and future breeding, which can facilitate the selection procedures in vegetable soybean breeding.
Highlights
Soybean (Glycine max) is a legume species native to China which has spread all over the world, with a history of more than 5000 years [1]
Agronomic traits play a critical role in the acceptability and marketability of vegetable soybean; the main agronomic characters of the four cultivars (Taiwan-75, Zhexiandou No 8, Zhexian No 9 and Zhexian No 10) were investigated in both 2019 and 2020 (Table 1)
Vegetable soybean is a kind of food-grade specialty soybean which has become a very popular vegetable crop
Summary
Soybean (Glycine max) is a legume species native to China which has spread all over the world, with a history of more than 5000 years [1]. Oil, isoflavone, unsaturated fatty acid, vitamins and other nutrients, soybean has become an important crop as both food and forage [2,3,4]. Vegetable soybean is typically harvested during the R6 and R7 growth stages, when the color of pods is still green and seeds comprise about 85% of the total weight [3,9]. Vegetable soybean has become a very popular vegetable crop worldwide because of its multiple health benefits as well as its economic importance [6,8]
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