The Effects of Increased Temperature on Seed Nutrition, Protein, and Oil Contents of Soybean [Glycine max (L.)]
2018
Lee, Y.H., National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea | Cho, H.S., National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea | Kim, J.H., National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea | Sang, W.G., National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea | Shin, P., National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea | Baek, J.K., National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea | Seo, M.C., National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea
The content of nutrients, proteins, and oils of crop seeds is affected by global climate change due to the increase in temperature. Information regarding the effects of increased temperature on soybean seed nutrition is limited despite its vital role in seed quality and food security. The objective of this study was to determine the effect of increasing temperature on seed nutrient, protein, and oil content in two soybean [Glycine max (L.) Merr] cultivars (Daewonkong and Pungsannamulkong during the reproductive period in a temperature-gradient chamber. Four temperature treatments, Ta (near ambient temperature), Ta+1℃ (ambient temperature+1℃), Ta+2℃ (ambient temperature+2℃), Ta+3℃ (ambient temperature+3℃), and Ta+4℃ (ambient temperature+4℃), were established by dividing the rows along the temperature gradient. At maturity, increased temperature did not significantly affect the concentration of P, K, Ca, and Mg. The protein and oil content was significantly correlated with temperature. At maturity, the protein content of DWK and PSNK was reduced at Ta+4℃. The oil content was the highest at Ta+4℃ in DWK, whereas it decreased in PSNK at Ta+4℃. Consequently, the biochemical composition of soybean seeds changed with the increase in temperature. These results illustrate the effects of temperature on soybean seed nutrient, protein, and oil content, which can help improve soybean quality at different temperatures. Thus, the biochemical composition of crop seeds can be changed in accordance with nutritional requirements for the benefit of human health in the future.
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