등숙온도가 콩의 품질 및 수분흡수 특성에 미치는 영향

• 영문명: Influence of Seed-filling Temperature on the Seed Quality and Water Soaking Properties of Soybean
• 발행기관: 한국작물학회
• 저자명: 정건호(Gun-Ho Jung) 권영업(Young-Up Kwon) 이재은(Jae-Eun Lee) 김율호(Yul-Ho Kim) 김대욱(Dae-Wook Kim) 손범영(Beom-Young Son) 김정태(Jung-Tae Kim) 이진석(Jin-Seok Lee) 신성휴(Seong-Hyu Shin) 백성범(Seong-Bum Baek) 이병무(Byung-Moo Lee) 정일민(Ill-Min Chung) 김선림(Sun-Lim Kim)
• 간행물 정보: 『한국작물학회지』제58권 제3호, 308~318쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.09.30

영문 초록

Korean soybean varieties, ‘Seonyu’ and ‘Hwangkeum’ were planted in 2012, and three temperature gradient, Tc(19.8℃, ambient temperatured), Tc+1.7℃, and Tc+2.5℃, were artificially created by controlling the green house system during seed filling period. Mature seeds that developed under these conditions were analyzed for variances in physicochemical properties. The 100-seed weight and seed-coat ratio of soybean were decreased, but small seed rate was increased by high temperature during seed filling period. Protein content was increased, but oil content was decreased significantly with increasing the seed filling temperature. The decrement of carbon to nitrogen ratio (C/N), and the increment of monosaccharide, fructose and sucrose, in seeds explained that carbohydrate assimilation during seed filling was restricted by high temperature. Rapid increments of seed volume and weight were observed in the seeds of high seed filling temperature, but as soaking time increased the highest values were observed in the seeds of ambient seed filling temperature. The 100-seed weight and seed-coat ratio of soybean were closely related not only to the increment of soaking volume and weight, but also the increments of total dissolved solids (TDS) and electro conductivity (EC). Whereas protein content and C/N ratio showed less relationship with the soaking properties, but they had a positive correlation with TDS and EC. From the results, it was considered that high values of TDS and EC in the seeds of high temperature were mainly due to the incomplete conversion of assimilates into storage compounds. However, sugar content showed less influence on the soaking properties and the values of TDS and EC.

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soybean seed filling high temperature soaking properties TDS EC