title: Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading.
abstract: The profiles of isoflavone and fatty acids constitute important quality traits in soybean seeds, for making soy-based functional food products, due to their important contributions to the flavor and nutritional value of these products. In general, the composition of these constituents in raw soybeans is affected by cultivation factors, such as sunlight; however, the relationship of the isoflavone and fatty acid profiles with cultivation factors is not well understood. This study evaluated the isoflavone and fatty acid profiles in soybeans grown under a maize-soybean relay strip intercropping system with different row spacings, and with changes in the photosynthetic active radiation (PAR) transmittance. The effects of PAR on the isoflavone and fatty acid contents were found to be quadratic. Appropriate intercropping shading may reduce the bitterness of soybeans caused by soy aglycone and could improve their fatty acid composition.
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China; Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu 611130, China. Electronic address: jiangliu@sicau.edu.cn.
authors.forename: Jiang
authors.initials: J
authors.lastname: Liu
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China.
authors.forename: Cai-qiong
authors.initials: CQ
authors.lastname: Yang
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Lou
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China.
authors.forename: Hai-jun
authors.initials: HJ
authors.lastname: Wu
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China.
authors.forename: Jun-cai
authors.initials: JC
authors.lastname: Deng
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China.
authors.forename: Feng
authors.initials: F
authors.lastname: Yang
authors.affiliation: Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China. Electronic address: mssiyangwy@sicau.edu.cn.
authors.forename: Wen-yu
authors.initials: WY
authors.lastname: Yang
mesh_terms: D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry*; D005421:Flavoring Agents; D007529:Isoflavones / Q000032:analysis / Q000737:chemistry*; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013472:Sunlight; D013649:Taste
chemical_list: D005227:Fatty Acids; D005421:Flavoring Agents; D007529:Isoflavones
keywords: Fatty acid; Flavor; Isoflavone; Shading; Soybean