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Genetic Variability for Phytic Acid Phosphorus and Inorgaic Phosphorus in Seeds of Soybeans in Maturity Groups V, VI, and VII


This article in CS

  1. Vol. 46 No. 1, p. 67-71
    Received: Jan 25, 2005

    * Corresponding author(s): dan_israel@ncsu.edu
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  1. D. W. Israel *a,
  2. P. Kwanyuenb and
  3. J. W. Burtonb
  1. a USDA-ARS, 3131 Williams Hall, Raleigh, NC 27695
    b USDA-ARS, 3127 Ligon Street, Raleigh, NC 27607


Phytic acid (PA; myo-inositol 1,2,3,4,5,6 hexakisphosphate) in soybean [Glycine max (L.) merr.] meal is a major source of P in animal excreta, a serious environmental pollutant. Genetic mutants in which seed PA is reduced by 60% have been developed. The objectives were to assess (i) natural variation in seed PA-P and inorganic phosphorus (Pi) concentrations in soybean breeding lines and cultivars of Maturity Groups (MGs) V, VI, and VII; (ii) genotype × environment (G × E) interactions for Pi and PA-P, and (iii) relations among PA-P, Pi, and seed protein concentrations. Three sets of cultivars and breeding lines were tested separately in two or three environments. Variation among lines was highly significant, ranging from 3.77 to 5.07 g kg−1 PA-P and from 0.19 to 0.37 g kg−1 Pi The G × E interactions were highly significant for Pi concentration, but significant variation for PA-P concentration was observed only among cultivars, not across environments nor as G × E interactions. Rank correlation coefficients for Pi concentrations between environments were large (0.65–0.88), suggesting that the G × E interactions were due to differences in average Pi concentration in various environments. Variation in seed protein was highly significant in all three sets, but protein was not correlated with PA-P and was correlated with Pi (r = 0.56) only in the MG V breeding lines test. Therefore, genetic relationships between protein and either PA-P or Pi could not be established. Significant natural genetic variation indicates that PA level of potential adapted parents may be useful in breeding low-PA soybeans.

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