Abstract
Vegetable soybean production is dependent on the development of vegetable type varieties that would be achieved by the use of germplasm to evolve new agronomically superior yielding vegetable type with beneficial biochemical traits. This can be accomplished by a better understanding of genetics, which is why the research was conducted to reveal the quantitative genetics of vegetable soybean genotypes. Genetic variability of main morphological traits in vegetable soybean genotypes and their divergence was estimated, as a result of the magnitude of genotypic variation (GV), and phenotypic variation (PV) of traits varied among the genotypes. All traits showed high heritability (h2) associated with high genetic advance percentage mean (GAM). Therefore, these variable traits are potential for genetic improvement of vegetable type soybean. Genetic diversity is the prime need for breeding, and the magnitude of genetic diversity values were maximized among specific genotypes. Eight clusters were found for all genotypes; cluster VIII and cluster I were considered to have the most diversity. Cluster VIII consisted of two genotypes (GM-6 and GM-27), based on the mean outcomes of the high yield attributing traits. Hence, these two (GM-6, GM-27) genotypes can be advanced for commercial cultivation; furthermore, other genotypes can be used as source of breeding lines for genetic improvement of vegetable soybean.
Highlights
Vegetable soybean has been botanically known as Glycine max (L.) Merrill (2n = 40) belonging to the family Fabaceae
Semideterminate types were distinguished from indeterminate and determinate types, which were with highly expressed SAMs than indeterminate lines, since vegetative operation of shoot apical meristems (SAM) ceases soon after inflorescence initiation in determinate types of soybean, whereas in indeterminate types the terminal bud continues with SAM during the growing season, semi-determinate types were distinguished from indeterminate and determinate types, which were with highly expressed SAMs [12,13,14] (Figure 1b)
The findings of the research revealed a high prevalence of genetic heterogeneity among genotypes, both genotypic and phenotypic variation
Summary
Vegetable soybean has been botanically known as Glycine max (L.) Merrill (2n = 40) belonging to the family Fabaceae. It is considered an improved vegetable crop over pulse crop soybean, and an immature soybean pod consumed as a vegetable or a snack. Vegetable soybean has been harvested for immature pod at R6 (green pod with full green seeds) stage [4]. It has wider acceptance in Japan and China [5], as a rich source of proteins, vitamin A, C and E, unsaturated fats, thiamine and riboflavin, mainly due to consumer’s preference regarding its characteristic pleasing aroma and sweet pod taste. Vegetable soybean has several medicinal components including lactose free fatty acids, vitamins
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