Sucrose as a key nutritional marker distinguishing vegetable and grain soybeans, regulated by <i>GmZF-HD1</i> via <i>GmSPS17</i> in seeds.

ABSTRACT: Vegetable and grain soybeans are typically distinguished by harvest time and pod size, yet their nutritional differences are often overlooked in breeding programs. This study compared 10 varieties each of vegetable and grain soybeans to find key nutritional markers distinguishing them. Results showed that vegetable soybeans have higher concentrations of sucrose, total soluble sugar, and crude protein, along with lower concentrations of crude oil and total fatty acid. Specifically, vegetable soybeans contain a relatively higher amount of unsaturated fatty acids, particularly oleic acid, at green edible stages. Principal component analysis of 12 nutritional components revealed clear distinctions between vegetable and grain soybeans. Additionally, machine learning algorithms identified sucros

SUBMITTER: Liu C 

PROVIDER: S-EPMC12701574 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature