|Table of Contents|

Quality and Factors Involved in Vegetable Soybean Production(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年06期
Page:
1065-1070
Research Field:
Publishing date:

Info

Title:
Quality and Factors Involved in Vegetable Soybean Production
Author(s):
ZHANG Qiu-ying1 LI Yan-sheng1 WANG Guo-dong1 GONG Xue-kai2 ZHOU Ke-qin1LI Yan-hua1 HAN Bing-jin1
1. Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin 150081,Heilongjiang;
2. Longzhen Base for Farming and Side Product Production, Wudalianchi 164135, Heilongjiang,China
Keywords:
Vegetable soybeanCommercial qualitiesGenetics and environment
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2010.06.1065
Abstract:
Appearance quality, edible quality and nutrition quality were important properties of vegetable soybean. Morover,hygiene quality, storage quality and processing quality had received more and more attentions with growing demand of vegetable soybean. The paper summarized the study consequences of the components and composition of vegetable soybean, and analyzed the effects of genetics, environment, cultural practices and collecting stages on vegetable soybean’s qualities. Besides, this study also proposed sustainable development approaches in the breeding and cultivation of vegetable soybean.

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