Research Advance on Quality Traits of Vegetable Soybean(PDF)
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
- Issue:
- 2013年05期
- Page:
- 698-702
- Research Field:
- Publishing date:
Info
- Title:
- Research Advance on Quality Traits of Vegetable Soybean
- Author(s):
- ?ZHANG Yu-mei; HU Run-fang; LIN Guo-qiang
- ?(Crop Sciences Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China)
- Keywords:
- Vegetable soybean; Quality traits; Progress
- PACS:
- -
- DOI:
- 10.11861/j.issn.1000-9841.2013.05.0698
- Abstract:
- ?Quality trait improvement is one of the important goals of vegetable soybean breeding.In recent years,the demand of vegetable soybean with goodeating quality is rapidly increasing,and soluble sugar contents including glucose,fructose,sucrose,raffinose and stachyose and starch content in nutritional quality traits as well as the main aroma compound 2-acetyl-1-pyrroline(2-AP)in goodeating quality traits are in deeper research.Detailed progress in quality traits is discussed,including appearance,nutritional value,sensory characteristics,storage and processing.The objective is to better understand the status and hotspots of research on quality traits of vegetable soybean at home and abroad.
Last Update: 2013-11-13