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B. P. Meena ¹, S. D. Billore ², A. K. Vyas ³, H. K. Sumeriya ⁴, K. K. Meena ¹

Affiliations
1 Department of Agronomy, Institute of Agricultural Sciences, Bundelkhand University, Jhansi, U.P., IN
2 Directorate of Soybean Research, Indore, M.P., IN
3 Division of Agronomy, I.A.R.I., New Delhi, IN
4 Department of Agronomy, Rajasthan College of Agriculture, Udaipur, Rajasthan, IN

Abstract

A field experiment was conducted at Instructional Farm, Directorate of Soybean Research (DSR), Indore M.P. during 2006-07 and 2007-08 to study effect of potassium application on its transformation and use efficiency under soybean - wheat cropping system. Data revealed that normal sowing date of soybean and wheat recorded significantly higher seed and straw yield (2544 and 2481 and 4908 and 7284 kg ha^-1, respectively).Total K uptake by soybean-wheat system and potassium harvest index also higher over late sowing date of both the crops. With respect to K levels, application of 49.80 kg K₂O the recorded maximum yield of soybean and wheat, K uptake by soybean, wheat and system and potassium harvest index. The highest agronomic and physiological K use efficiency was associated with 33.2 kg K/ha. Maximum partial factor productivity, recovery efficiency and physiological K use efficiency was recorded with JS 335. Among soybean genotypes, JS 9305 showed its superiority in case of agronomic K use efficiency, internal K use efficiency and recorded higher yield, system, total K uptake and potassium harvest index over control.

Keywords

Potassium Level, Seed, Straw, Yield, Soybean, Wheat, Genotypes, Potassium Transformation, K Use Efficiency

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Vineet Kumar ¹, Anita Rani ¹, Devendra Pratap ¹, Lokesh Goyal ¹, S. D. Billore ¹

Affiliations
1 Biochemistry Lab, Directorate of Soybean Research, Indore-452017, IN

Abstract

Vegetable-type soybean (VSB) differs from the conventional grain-type soybean in large seed size, sweet taste and pleasant aroma. VSB has been in daily cuisines in SouthEast Asian countries since ages and popularly known by nomenclature like edamame (Japan), mao dou (China) and poot kong (Korea). For consumption, the pods of VSB are picked when they attain approximately 80 per cent maturity but not turned yellow, which corresponds to the R₆ stage of soybean plant development. Freshly harvested pods are boiled in water and directly popped into mouth or tender seeds shelled from boiled pods can be used in various food recipes similar to the chick pea and green pea. Traditional soy products of the South-East countries viz. soy milk, tofu, natto, miso processed from mature seeds, could not evoke much public response in other parts of world including India due to their off-flavour, time-consuming preparation and the exotic appeal. In such countries, VSB owing to its sweet taste, reduced off-flavour, easy cook- ability and more importantly, resemblance to other regular beans viz. chickpea, green pea and French bean offer an excellent alternative mode for harnessing health benefits of soybean. Efforts are underway to introduce the special vegetable-type genotypes from countries like Taiwan, China and India and popularize among masses.

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