Monitoring Quality and Yield Capacity of Soybean Varieties during the Creation of Various Ecotypes in Kazakhstan

Abstract

In 2020, on the territory of the Republic of Kazakhstan, soybeans were cultivated on an area of about 127.7 thousand hectares. To expand the acreage of this crop, it is necessary to create new varieties with a high genetic potential for productivity and quality and adaptive to the various soil and climatic zones of the Republic. The work aims to monitor the quality indicators and productivity of new highly productive varieties of soybeans with a high content of protein and oil in seeds. In Kazakhstan, 18 varieties of soybeans have been bred and approved for production at latitudes from 53 to 42°N. The varieties belong to maturity groups 00, 0, I, II, III. There is a tendency to an increase in the collection of oil and protein in the varieties of the new generation. In the varieties created in the 70s-80s, the collection of protein per hectare was 1,078.0-1,238.3 kg and oil at 577.5-734.5 kg. In the new generation varieties, the collection of protein per hectare is in the range of 944.7-1,705.3 kg, and oil at 415.9-974.6 kg. The yield capacity of different varieties falls in the range of 20.9 to 43.9 kg/ha, depending on the maturity group.

Unravelling the Fat Composition of Soybeans: Insights from Scientific Inquiry

“…Soybean is included in the list of strategic crops of the UNESCO organization due to its high nutritional value and protein storage [2].…”

Effect of pre-sowing treatment of soybean seeds with inoculant and microelements for yield and quality in the conditions of south-east of Kazakhstan

“…In the soybean varieties of the new generation from LLP "Kazakh Research Institute of Agriculture and Plant Growing", the protein yield was within 945-1705 kg/ha and oil yield À416-975 kg/ha. Crop yield of varieties ranged from 2.09 to 4.39 t/ha depending on the group of maturity (Didorenko et al, 2021).…”

Оценка Устойчивости Сортов Сои К Возбудителю Фузариоза, Распространенного В Условиях Северного Казахстана

“…Важным преимуществом соевых протеинов является то, что они легко перевариваются и усваиваются организмом, что делает их ценным источником белка. Кроме того соевые белки содержат полный набор незаменимых аминокислот в связи с чем, соя может представлять особый интерес для вегетарианской кухни, набирающей популярность в современном обществе [8].…”