BACKGROUND Edamame is a vegetable soybean (Glycine max) rich in protein with well-balanced amino acid profiles, including all the essential amino acids. It is also relatively high in oil consisting of five fatty acids. In this study, fatty and amino acid contents in the oven-dried edamame and mature seeds in 54 genotypes were analyzed to help edamame breeding and relevant research. RESULTS Significant differences (P < 0.01) between the dried edamame and mature soybeans were found for all traits, suggesting that the contents of seed fatty and amino acids varied with drying methods and/or growth stage. The genotypic effects were significant for amino acids in all cases and mostly for fatty acids. Fatty acid content was more variable than amino acids in both edamame and mature soybeans. The broad-sense heritability estimates of traits in mature soybeans (51.89-90.37%) were larger than those of edamame seeds (13.10-81.83%), and the estimates for amino acids were larger than those of fatty acids. Correlations between the two edamame drying methods or between the edamame and mature soybeans were significant for all fatty and amino acids with few exceptions, and the correlation coefficients in amino acids (0.36-0.89) were larger than those for fatty acids (0.29-0.81). CONCLUSIONS Selection for both fatty and amino acids in edamame seems less effective than that in mature soybeans, and the improvement of amino acids would be more achievable than fatty acid improvement. Indirect selection through mature soybeans may benefit the edamame improvement for most of the amino acids. This article is protected by copyright. All rights reserved.

中文翻译：

---

两种烘干方法干燥毛豆与成熟大豆种子脂肪和氨基酸的比较


背景毛豆是一种蔬菜大豆（Glycine max），富含具有均衡氨基酸谱的蛋白质，包括所有必需氨基酸。它的含五种脂肪酸的油含量也相对较高。本研究对54个基因型的烘干毛豆和成熟种子中的脂肪和氨基酸含量进行了分析，以帮助毛豆育种和相关研究。结果 干燥毛豆和成熟大豆之间的所有性状均存在显着差异（P < 0.01），表明种子脂肪和氨基酸含量随干燥方法和/或生长阶段的不同而变化。在所有情况下，基因型效应对氨基酸都很显着，尤其是对脂肪酸。毛豆和成熟大豆中的脂肪酸含量比氨基酸含量变化更大。成熟大豆性状的广义遗传力估计值（51.89-90.37%）大于毛豆种子的广义遗传力估计值（13.10-81.83%），氨基酸的估计值大于脂肪酸的估计值。除少数例外，两种毛豆干燥方法之间或毛豆与成熟大豆之间的相关性对于所有脂肪和氨基酸均显着，并且氨基酸的相关系数（0.36-0.89）大于脂肪酸的相关系数（0.29-0.81） 。结论 毛豆中脂肪酸和氨基酸的选择似乎不如成熟大豆有效，并且氨基酸的改良比脂肪酸的改良更容易实现。通过成熟大豆的间接选择可能有利于毛豆改进大多数氨基酸。本文受版权保护。版权所有。