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Soybean Genetics Newsletter

Abstract

Protein, oil, and crushing hardness as an indicator of cooking quality are the important seed attributes for which soybean is valued in all parts of the world. Protein and oil content have been reported to be influenced by genetic and climatic factors (Chapman et al., 1976; Shorter et al., 1977) but with respect to crushing hardness attribute of soybean seed, information available in the literature is as good as nil. In the present communication, attempts have been made to understand the nature of genetic effect through heritability and other genetic parameters of variability for both photosensitive and insensitive groups of soybean. Association of these attributes has also been studied.

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