Abstract
The objective of the present study was to investigate the potential of vegetable soybean (Edamame) cultivation in Lithuania. Six soybean varieties were grown in an open field. Our data showed that the plants of the ‘Chiba Green’ variety were the shortest. Such plants had higher chlorophyll index and photosynthesis intensity. Variety ‘Midori Giant’ had more branches than plants of other varieties. The highest yield was produced by the plants of the ‘Chiba Green’ variety. Higher protein content was found in beans of the ‘Chiba Green’ variety. However, there were no differences found in soluble carbohydrates and micro- and macroelement contents between the varieties. In summary, the results revealed that of the tested varieties, the most suitable and useful for the cultivation under Lithuanian climate conditions was the ‘Chiba Green’ vegetable soybean variety.
Highlights
IntroductionThere are possibilities to grow plants in Lithuania and in the northern regions of other countries (northern Florida, North Dakota) that are normally grown in warmer regions and have high nutritional value
In a changing climate, there are possibilities to grow plants in Lithuania and in the northern regions of other countries that are normally grown in warmer regions and have high nutritional value
The results revealed that of the tested varieties, the most suitable and useful for the cultivation under Lithuanian climate conditions was the ‘Chiba Green’ vegetable soybean variety
Summary
There are possibilities to grow plants in Lithuania and in the northern regions of other countries (northern Florida, North Dakota) that are normally grown in warmer regions and have high nutritional value. One of such plants could be vegetable soybeans. The optimum time to harvest edamame is when the pods are still green or become yellow, immature (at R6 stage - full seed), and tight with fully developed immature green seeds, usually at 80-90% pod fill (Fehr and Caviness, 1977; Wang et al, 2005; Zhang et al, 2010). At this stage the flavor of edamame is nutty, sweet, buttery and beany (Wszelaki et al, 2005)
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