African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6578

Full Length Research Paper

Stability of soybean yield and quality components

Vera Popovic1*, Jegor Miladinovic1, Mladen Tatic1, Vera Djekic2, Gordana Dozet3, Vojin Đukić1 and Nada Grahovac1
1Institute of Field and Vegetable Crops, Maxim Gorky St. 30, Novi Sad, Serbia. 2Center for Small Grains, Sava Kovacevic St. 31, Kragujevac, Serbia. 3University of Megatrend, Faculty of Biopharming, Marsala Tita St. 39, Backa Topola, Serbia.
Email: [email protected]

  •  Accepted: 12 November 2013
  •  Published: 21 November 2013

Abstract

Varieties of testing are very important so we could evaluate which varieties are the best solution for the specific growing region. The aim of this research was to determine stability and correlations between yield, protein content and oil content in soybean cultivars. The research was carried out on ten NS soybean cultivars in 2009 and 2010. All of the analysed traits significantly varied depending on cultivar and year. The highest yield in the analysed period was found in cultivar Valjevka which was significantly higher than that of cultivars Afrodita and Balkan. The highest average yield in 2010 was found in cultivars Irina and Becejka. The highest protein content was found in cultivars Afrodita and Galina, while the highest oil content was found in cultivar Alisa. Significantly higher yield and protein content were gained in 2010, while significantly higher oil content was gained in 2009. Yield was insignificantly positively correlated with oil content both in 2009 and 2010, and negatively correlated with protein content. Oil content was significantly negatively correlated with protein content in 2009, while in 2010 this correlation was insignificant. This research is a basis for further breeding of soybeans with improved grain yield and content of protein and oil. 

Key words: soybean, yield, protein and oil content, correlations, stability.