Influence of Different Sowing Dates on the Quality of Vegetable Soybeans

doi:10.16420/j.issn.0513-353x.2023-1029

Acta Horticulturae Sinica ›› 2025, Vol. 52 ›› Issue (1): 213-228.doi: 10.16420/j.issn.0513-353x.2023-1029

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

Influence of Different Sowing Dates on the Quality of Vegetable Soybeans

ZHANG Shiqi¹, HUANG Lu², CHENG Xi², ZHANG Xiaoyan², YUAN Yuting², HOU Yichen², DAI Dongqing², XIA Xiudong⁴, YUAN Xingxing², CHEN Xin²^,³, ZHU Yuelin¹^,^*(), XUE Chenchen²^,³^,^*()

¹ College of Horticulture，Nanjing Agricultural University，Nanjing 210095，China
² Institute of Industrial Crops，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，China
³ College of Food Science and Engineering，Jiangsu University，Zhenjiang，Jiangsu 212013，China
⁴ Institute of Agro-Product Processing，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，China

Received:2024-10-22 Revised:2024-11-25 Online:2025-01-25 Published:2025-01-19
Contact: ZHU Yuelin, XUE Chenchen

Abstract

Abstract:

In this study，the effects of different sowing dates on the main qualities of vegetable soybeans were investigated. The cultivars‘Sucheng 4’‘Suxin 6’and‘Xin 3’，which have been popularized in large areas in Jiangsu Province in recent years，were selected as test materials. The effects of different sowing dates（15 April，15 May，15 June）on their nutrient composition（crude protein，crude fat，peptides below 10 kD，free amino acid content，sugar components）and edible quality（taste response value，aroma response value，volatile compounds）of vegetable soybeans were analyzed by the electronic tongue，the electronic nose and the gas chromatography-mass spectrometry（GC-MS）. Results showed that the crude protein content and sucrose content changed in the same trend with the delay of sowing date，showing a trend of increasing and then decreasing. The crude fat content decreased first and then increased，and reached the minimum value under 15 May sowing date. In terms of edible quality，the sweetness and umami response values of the cultivars showed significantly difference under different sowing treatments. Ketones，aldehydes and nitrogenous were detected as main substances by the electronic nose. In addition，GC-MS results showed that hexanal，1-hexanol and 1-octen-3-ol were identified as the main flavor constituents of vegetable soybeans. Affiliation function analysis revealed that the three cultivars had the best combined performance in terms of major quality traits under 15 May sowing period. Correlation analysis showed that sucrose and free amino acid content were positively correlated with e-tongue sweetness response value and umami response value，respectively. In conclusion, sowing in mid-May showed the best quality performance of vegetable soybean cultivars with the highest umami and sweet taste, and the nutritional quality of‘Suxin 6’and the edible quality of‘Sucheng 4’were superior to other cultivars.

Key words: vegetable soybean, sowing date, nutritional quality, edible quality, GC-MS

ZHANG Shiqi, HUANG Lu, CHENG Xi, ZHANG Xiaoyan, YUAN Yuting, HOU Yichen, DAI Dongqing, XIA Xiudong, YUAN Xingxing, CHEN Xin, ZHU Yuelin, XUE Chenchen. Influence of Different Sowing Dates on the Quality of Vegetable Soybeans[J]. Acta Horticulturae Sinica, 2025, 52(1): 213-228.

Figures/Tables 10

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编号 No.	传感器名称 Sensor name	检测范围 Detection range
1	LY2/LG	氯、氮氧化合物、氧化分子Chlorine，nitrogen oxides，oxidized molecules
2	LY2/G	氨、胺、醇类和酮类Ammonia，amines，alcohols and ketones
3	LY2/AA	氨和酮类Ammonia and ketones
4	LY2/GH	氨和有机胺类Ammonia and organic amines
5	LY2/gCTL	硫化氢Hydrogen sulfide
6	LY2/gCT	丙烷、丁烷、醇类Propane，butane，alcohols
7	T30/1	有机化合物、极性化合物、酸类Organic compounds，polar compounds，acids
8	P10/1	烃类、甲烷Hydrocarbons，methane
9	P10/2	甲烷、丙烷、脂肪酸Methane，propane，fatty acids
10	P40/1	氟利昂、氧化分子Freon，oxidizing molecules
11	T70/2	芳香族化合物Aromatic compound
12	PA/2	酮类、醇类、有机胺类、含氮化合物Ketones，alcohols，organic amines，nitrogen-containing compounds

编号 No.	传感器名称 Sensor name	检测范围 Detection range
1	LY2/LG	氯、氮氧化合物、氧化分子Chlorine，nitrogen oxides，oxidized molecules
2	LY2/G	氨、胺、醇类和酮类Ammonia，amines，alcohols and ketones
3	LY2/AA	氨和酮类Ammonia and ketones
4	LY2/GH	氨和有机胺类Ammonia and organic amines
5	LY2/gCTL	硫化氢Hydrogen sulfide
6	LY2/gCT	丙烷、丁烷、醇类Propane，butane，alcohols
7	T30/1	有机化合物、极性化合物、酸类Organic compounds，polar compounds，acids
8	P10/1	烃类、甲烷Hydrocarbons，methane
9	P10/2	甲烷、丙烷、脂肪酸Methane，propane，fatty acids
10	P40/1	氟利昂、氧化分子Freon，oxidizing molecules
11	T70/2	芳香族化合物Aromatic compound
12	PA/2	酮类、醇类、有机胺类、含氮化合物Ketones，alcohols，organic amines，nitrogen-containing compounds

品种 Cultivar	播期/（M-D） Sowing date	粗蛋白/% Crude protein	粗脂肪/% Crude fat	游离氨基酸/（mg · g^-1） Free amino acid	10 kD以下肽/（mg · g^-1） Peptide below 10 kD
苏成4号 Sucheng 4	04-15	38.84 ± 0.57 d	21.51 ± 0.09 a	8.39 ± 0.03 a	1 111.26 ± 3.91 cd
	05-15	42.27 ± 0.70 b	15.10 ± 0.07 h	8.40 ± 0.05 a	1 144.63 ± 7.62 c
	06-15	40.96 ± 0.61 bcd	15.73 ± 0.07 g	7.93 ± 0.04 c	1 143.04 ± 41.29 c
苏新6号 Suxin 6	04-15	39.69 ± 0.72 bcd	20.71 ± 0.07 b	8.34 ± 0.02 a	1 085.36 ± 21.27 cd
	05-15	42.75 ± 1.17 a	17.66 ± 0.08 f	8.41 ± 0.10 a	1 052.31 ± 23.22 de
	06-15	41.19 ± 0.82 bcd	18.81 ± 0.06 e	8.17 ± 0.04 b	1 282.07 ± 12.46 a
新3号 Xin 3	04-15	41.63 ± 1.15 bc	19.30 ± 0.02 d	7.96 ± 0.03 c	1 109.83 ± 6.19 cd
	05-15	41.64 ± 0.57 bc	18.99 ± 0.02 e	8.08 ± 0.03 bc	1 007.67 ± 11.18 e
	06-15	39.03 ± 0.65 cd	20.29 ± 0.06 c	7.78 ± 0.07 d	1 204.05 ± 13.29 b

品种 Cultivar	播期/（M-D） Sowing date	粗蛋白/% Crude protein	粗脂肪/% Crude fat	游离氨基酸/（mg · g^-1） Free amino acid	10 kD以下肽/（mg · g^-1） Peptide below 10 kD
苏成4号 Sucheng 4	04-15	38.84 ± 0.57 d	21.51 ± 0.09 a	8.39 ± 0.03 a	1 111.26 ± 3.91 cd
	05-15	42.27 ± 0.70 b	15.10 ± 0.07 h	8.40 ± 0.05 a	1 144.63 ± 7.62 c
	06-15	40.96 ± 0.61 bcd	15.73 ± 0.07 g	7.93 ± 0.04 c	1 143.04 ± 41.29 c
苏新6号 Suxin 6	04-15	39.69 ± 0.72 bcd	20.71 ± 0.07 b	8.34 ± 0.02 a	1 085.36 ± 21.27 cd
	05-15	42.75 ± 1.17 a	17.66 ± 0.08 f	8.41 ± 0.10 a	1 052.31 ± 23.22 de
	06-15	41.19 ± 0.82 bcd	18.81 ± 0.06 e	8.17 ± 0.04 b	1 282.07 ± 12.46 a
新3号 Xin 3	04-15	41.63 ± 1.15 bc	19.30 ± 0.02 d	7.96 ± 0.03 c	1 109.83 ± 6.19 cd
	05-15	41.64 ± 0.57 bc	18.99 ± 0.02 e	8.08 ± 0.03 bc	1 007.67 ± 11.18 e
	06-15	39.03 ± 0.65 cd	20.29 ± 0.06 c	7.78 ± 0.07 d	1 204.05 ± 13.29 b

品种 Cultivar	播期/(M-D) Sowing date	甜味 Sweetness	鲜味 Umami	酸味 Sourness	咸味 Saltiness	苦味 Bitterness
苏成4号 Sucheng 4	04-15	2 658.43 ± 5.24 a	2 155.77 ± 4.83 a	570.62 ± 4.67 a	2 929.68 ± 48.15 a	834.76 ± 3.97 a
	05-15	2 668.57 ± 3.82 a	2 155.49 ± 10.26 a	569.37 ± 4.56 a	2 918.10 ± 42.08 a	834.84 ± 3.94 a
	06-15	2 566.87 ± 5.16 c	2 114.09 ± 8.88 bc	569.96 ± 4.71 a	2 894.45 ± 40.58 a	835.45 ± 4.05 a
苏新6号 Suxin 6	04-15	2 565.87 ± 1.55 c	2 109.10 ± 2.88 bc	572.87 ± 4.24 a	2 965.55 ± 24.58 a	836.73 ± 3.70 a
	05-15	2 663.76 ± 2.54 a	2 129.93 ± 8.02 b	573.19 ± 4.10 a	2 951.66 ± 21.81 a	837.58 ± 3.55 a
	06-15	2 567.90 ± 3.43 c	2 099.02 ± 5.36 c	573.94 ± 4.09 a	2 942.09 ± 21.77 a	838.46 ± 3.64 a
新3号 Xin 3	04-15	2 610.11 ± 5.19 b	2 061.33 ± 6.47 d	570.12 ± 4.53 a	2 939.83 ± 34.22 a	835.41 ± 3.94 a
	05-15	2 536.31 ± 5.07 d	2 119.59 ± 6.10 bc	571.25 ± 4.24 a	2 895.18 ± 30.73 a	836.27 ± 3.82 a
	06-15	2 482.57 ± 3.00 e	2 051.10 ± 4.26 d	571.02 ± 4.19 a	2 899.31 ± 29.82 a	836.29 ± 3.70 a

Influence of Different Sowing Dates on the Quality of Vegetable Soybeans

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分类Categorization	名称Name	苏成4号 Sucheng 4			苏新6号 Suxin 6			新3号 Xin 3
分类Categorization	名称Name	04-15	05-15	06-15	04-15	05-15	06-15	04-15	05-15	06-15
醛Aldehyde	己醛Hexanal	16.03	15.83	6.59	9.98	23.56	6.01	14.8	19.98	10.98
	2-己醛2-Hexenal, (E)-	0.71	3.30	2.38	0.48	1.39	2.13	2.54	2.96	4.32
	庚醛Heptanal	0.35	ND	ND	1.08	ND	ND	ND	ND	ND
	2-庚烯醛2-Heptenal, (Z)-	0.81	0.69	0.38	0.91	ND	0.31	1.06	0.64	0.72
	2-辛烯醛2-Octenal, (E)-	0.85	0.62	0.30	1.40	0.99	0.74	0.82	0.73	0.64
	壬醛Nonanal	14.08	3.53	2.68	26.25	5.96	3.25	9.42	3.45	2.42
	2-壬烯醛2-Nonenal, (E)-	ND	0.62	0.36	ND	0.31	ND	ND	0.01	ND
	癸醛Decanal	0.41	ND	ND	0.47	ND	ND	ND	ND	ND
	2-癸烯醛(E)- 2-Decenal,(E)-	ND	ND	ND	1.71	0.47	ND	ND	ND	ND
	7-十六烯醛(Z)- 7-Hexadecenal,(Z)-	ND	ND	ND	0.74	ND	ND	ND	0.03	ND
醇Alcohol	1-戊醇1-Pentanol	0.94	ND	ND	0.52	ND	ND	0.47	ND	ND
	3-己烯-1-醇 3-Hexen-1-ol	0.60	ND	ND	2.10	0.12	ND	0.02	ND	ND
	1-己醇 1-Hexanol	18.08	29.61	34.65	16.49	42.87	40.01	33.54	28.70	20.74
	1-庚醇 1-Heptanol	0.69	ND	ND	1.41	ND	ND	ND	ND	ND
	1-辛烯-3-醇 1-Octen-3-ol	42.06	17.96	18.94	33.20	9.89	27.67	14.77	26.45	37.05
	3-辛醇 3-Octanol	ND	ND	2.08	ND	0.09	ND	ND	ND	ND
	3-甲基-5-庚醇 -Heptanol,5-methyl-	0.25	1.16	ND	0.22	ND	0.51	0.26	0.6	0.93
	1-辛醇 1-Octanol	4.12	ND	ND	3.03	ND	ND	1.55	ND	ND
	1-壬烯-4-醇1-Nonen-4-ol	ND	ND	ND	ND	5.56	2.88	ND	ND	ND
	2-癸-1-醇 2-Decen-1-ol,(E)-	ND	0.33	0.12	0.01	0.24	ND	0.47	1.01	0.69
酮Ketone	3-甲基-6-庚酮 3-Heptanone,6-methyl-	ND	ND	0.03	ND	ND	ND	0.04	ND	ND
酮Ketone	3-辛酮 3-Octanone	ND	26.00	30.72	ND	8.55	15.84	19.70	15.28	21.30
酯Ester	甲酸己酯 Formic acid, hexyl ester	0.01	0.02	0.57	ND	ND	ND	0.17	ND	ND
	乙酸己酯 Acetic acid, hexyl ester	ND	ND	ND	ND	ND	0.40	ND	ND	ND
	1,2-苯二甲酸丁辛酯 1,2-Benzenedicarboxylic acid, butyl octyl ester	ND	0.09	0.04	ND	ND	0.07	ND	0.04	0.10
烯烃Alkene	1,3-二甲基-5-己烯 1-Hexene,3,5-dimethyl-	ND	0.08	0.13	ND	ND	0.18	0.19	0.12	0.10
烯烃Alkene	1-甲基-6-辛烯 1-Methyl-6-octene	ND	ND	ND	ND	ND	ND	0.18	ND	ND

品种 Cultivar	播期/ （M-D） Sowing date	综合指标值Comprehensive index value				隶属函数值Membership function				综合评价值 Comprehensive evaluation value
品种 Cultivar	播期/ （M-D） Sowing date	x₁	x₂	x₃	x₄	μ₁	μ₂	μ₃	μ₄	综合评价值 Comprehensive evaluation value
苏成4号 Sucheng 4	04-15	-1.010	0.893	-0.607	0.689	0.081	0.807	0.298	0.869	0.368
	05-15	1.224	1.027	1.099	-0.592	0.902	0.857	0.850	0.414	0.838
	06-15	0.771	-1.268	0.279	-1.112	0.736	0.000	0.585	0.229	0.482
苏新6号 Suxin 6	04-15	-0.867	1.411	-0.035	-0.288	0.134	1.000	0.484	0.522	0.439
	05-15	1.490	0.361	-0.471	1.058	1.000	0.608	0.343	1.000	0.805
	06-15	-0.336	-0.332	1.561	0.902	0.329	0.349	1.000	0.944	0.488
新3号 Xin 3	04-15	-0.398	0.029	-0.955	-1.757	0.306	0.484	0.186	0.000	0.305
	05-15	0.358	-0.881	-1.529	0.888	0.584	0.145	0.000	0.940	0.421
	06-15	-1.231	-1.238	0.658	0.212	0.000	0.011	0.708	0.699	0.170

相关指标 Relevant indicator	甜味 Sweetness	鲜味 Umami	蔗糖 Sucrose	果糖 Fructose	葡萄糖 Glucose	游离氨基酸 Free amino acid
甜味Sweetness	1
鲜味Umami	0.937^**	1
蔗糖Sucrose	0.653	0.525	1
果糖Fructose	0.210	0.042	0.391	1
葡萄糖Glucose	-0.326	-0.375	-0.128	0.734^*	1
游离氨基酸Free amino acid	0.782^*	0.717^*	0.627	0.220	-0.422	1

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