Pot experiments were conducted in 2017,2019,and 2020 to examine the effects of potassium nutrition on the nutritional components of vege-table soybeans with different K efficiency at immature and mature stages.Two veg...Pot experiments were conducted in 2017,2019,and 2020 to examine the effects of potassium nutrition on the nutritional components of vege-table soybeans with different K efficiency at immature and mature stages.Two vegetable soybean varieties with higher K efficiency and two varieties with lower K efficiency were studied in the low available K soil under the conditions of no K and normal K fertilization.The results indicated that almost all nutritional components in vegetable soybean were affected by K,genotypes,interannual differences,and their inter-actions.In general,no K fertilization increased protein and amino acid concentrations but decreased oil,soluble sugar,sucrose,K,Mg,and Fe concentrations in immature and mature vegetable soybean.The sensitivity of nutritional components to K nutrition differed among varieties.For instance,K high-efficiency varieties generally exhibited higher protein and amino acid concentrations without K application.K high-efficiency vegetable soybeans are low-K tolerance varieties to isoflavones.The results of this study provide insights for high yield and quality vegetable soybean breeding against soil K deficiency.展开更多
基金the National Natural Science Foundation of China(No.41977096)the Strategic Priority Research Program of Chinese Academy of Sciences(XDA24030403-3).
文摘Pot experiments were conducted in 2017,2019,and 2020 to examine the effects of potassium nutrition on the nutritional components of vege-table soybeans with different K efficiency at immature and mature stages.Two vegetable soybean varieties with higher K efficiency and two varieties with lower K efficiency were studied in the low available K soil under the conditions of no K and normal K fertilization.The results indicated that almost all nutritional components in vegetable soybean were affected by K,genotypes,interannual differences,and their inter-actions.In general,no K fertilization increased protein and amino acid concentrations but decreased oil,soluble sugar,sucrose,K,Mg,and Fe concentrations in immature and mature vegetable soybean.The sensitivity of nutritional components to K nutrition differed among varieties.For instance,K high-efficiency varieties generally exhibited higher protein and amino acid concentrations without K application.K high-efficiency vegetable soybeans are low-K tolerance varieties to isoflavones.The results of this study provide insights for high yield and quality vegetable soybean breeding against soil K deficiency.
