Physiological performance of green soybean seeds: a systematic review

Abstract

The production of seeds, mainly of oilseed species, requires that the stages of maturation and harvest occur under optimal conditions, with mild temperatures and dry climatic conditions, avoiding biotic or abiotic stresses, which result in premature death or forced maturation, producing seeds and grains. greenish, with reduced physiological and organoleptic qualities. Greenish seeds are the result of very rapid translocation of reserves and lower rates of photosynthesis, preventing chlorophyll degradation. These levels of chlorophyll present in the seeds can be affected by the genotype and the climate, being an enzymatic process, evidenced by the increase of chlorylides, resulting in an increase of pheophytins and other derivatives. Green seeds, when destined for the production of vegetable oil, resulted in a product with higher acidity and higher refining cost.

Soybean Seed Coat Cracks and Green Seeds—Predisposing Conditions, Identification and Management

“…The viability and vigor of the greenish soybean seeds deteriorated more, with this deterioration proportional to the percentage of seeds in which the cotyledons had green pigmentation, indicating that chlorophyll caused the physiological quality of the soybean seeds to decrease [55]. Tonello et al [56] concluded in their review that soybean seeds should be harvested when they reach physiological maturity. However, harvesting is more usual when the seeds obtain a water content of around 14%.…”