Legume Science最新文献

{"title":"Fenugreek (Trigonella foenum graecum) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review","authors":"Sanju Bala Dhull, Pooja Bamal, Manoj Kumar, Sneh Punia Bangar, Prince Chawla, Ajay Singh, Waseem Mushtaq, Mudasir Ahmad, Sunita Sihag","doi":"10.1002/leg3.176","DOIUrl":"10.1002/leg3.176","url":null,"abstract":"Fenugreek (Trigonella foenum graecum) is an annual plant belonging to the family Leguminosae or Fabaceae. The seeds of fenugreek contain 26.8% soluble fiber chemically identified as galactomannans with properties similar to soluble fiber of guar seeds and psyllium husk and so on. Galactomannans are biopolymers consisting of linear core poly (1,4)‐β‐D‐mannan backbone having varying degrees of D‐galactosyl substituents attached by 1,6‐glycosidic linkages. Different galactomannans derived from various legumes usually differ in molecular weight, ratio of mannose to galactose, and the mode and place of linkages of galactose moieties to the mannan backbone. Fenugreek gum has a galactose to mannose ratio of 1:1, showing the highest amount of galactose resulting in its highest water solubility compared with guar and locust bean gum. It suggested that the galactose and mannose moieties are linked uniformly in fenugreek gum resulting in maximum hydration and solubility. This M/G ratio affects the physicochemical properties of galactomannans and is inversely related to the solubility of gum. Galactomannans sterically stabilize the emulsions against flocculation and coalescence by getting adsorbed onto oil droplets. In addition to this, galactomannans are all found to exhibit some surface, interfacial, and emulsification activities. Because of these properties, it is preferred over other natural hydrocolloids as an excellent ingredient for various food applications. As a hydrocolloid, fenugreek gum provides texture, appeal, gelling, thickening, emulsifying, stabilizing, and encapsulating properties. In the present review, we summarized the extraction, purification, chemical, functional properties, molecular structure, thermal and rheological behavior of gum isolated from fenugreek seeds, and then vital application of this traditional source of hydrocolloids in food, pharmaceutical, and other industries.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43404471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products","authors":"Charlotte Oduro-Yeboah,&nbsp;Rabiha Sulaiman,&nbsp;Mark A. Uebersax,&nbsp;Kirk D. Dolan","doi":"10.1002/leg3.171","DOIUrl":"10.1002/leg3.171","url":null,"abstract":"<p>Lentils (<i>Lens culinaris</i> Medik.) are grown worldwide in diverse agroecological regions with significant global production and trade. Since early 2000s, lentils production and consumption have been growing beyond its traditional areas of production and utilization, notably in USA, Canada, Australia, UK, and many European Union countries. Lentils are a rich source of protein, minerals, and many bioactive compounds. Therefore, lentil-based products can offer a healthy food choice for all consumers, including those who are vegetarian or vegans, and/or looking for meat protein alternatives due to health and/or environmental concerns. In order to avail all the benefits that lentils offer, a quality maintenance approach is essential across value-chain operations of postharvest handling, storage, and value-added processing. In recent years, lentils have been used increasingly in a variety of value-added products and cuisines in the developed countries. Different processing methods, for example, cooking, autoclaving, extrusion, baking, roasting, fermentation, and sprouting, significantly improve protein bioavailability, total digestibility, and overall nutritional and organoleptic quality. A number of traditional and innovative processing techniques also have been used to produce lentil-based end-products or ingredients for various food applications. Overall, lentils are well positioned as a food legume crop to cater to emerging trends among consumers, especially those looking for healthy food choices, an alternative plant-based protein for global food security, and foods that are produced in environmentally friendly and agriculturally sustainable manner. Significant production and consumption trends for lentils clearly demonstrate enhanced value for consumers and further impact in contributions to a nutritious global food supply.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48689620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of the opportunities for spectral-based technologies in post-harvest testing of pulse grains","authors":"Linda McDonald,&nbsp;Joe Panozzo","doi":"10.1002/leg3.175","DOIUrl":"10.1002/leg3.175","url":null,"abstract":"<p>Pulse grains are phenotypically diverse varying in colour, size, shape, and uniformity and have been integrated within many cultures and cuisines for several thousand years. Consumption of pulses within traditional dishes is still the dominant use for these grains, and therefore, the marketability is largely based on visual characteristics. There is also increasing interest into the utilisation of pulses in new processed food products because of their high protein content.</p><p>Pulse-quality assessment is critical within industry to determine marketability of the produce and remuneration for growers; however, the methods for assessment are largely subjective, completed by visual appraisal. Furthermore, targeted pulse-quality traits form part of the overall strategy of plant breeding programmes, but the grain-assessment methodologies are time consuming, constraining testing efficiency, and some destructive tests are reserved for advanced germplasm.</p><p>Recent advances in computing and spectral sensing technology have improved opportunities for development of non-destructive, high-throughput and accurate machine vision (MV) systems for product-quality evaluation. Algorithms based on digital image analysis have been developed to classify and quantify characteristics relating to the size, shape, colour and defects of grains and other agricultural products. Additionally, near-infrared-spectral processing has been successfully applied in the prediction of compositional constituents, such as protein and moisture, for some agricultural products.</p><p>This review describes the standard methodologies for the assessment of pulse-quality traits and developments in MV applications for grain quality assessment. Opportunities are identified, both within the pulse grain industry and plant breeding programmes, for objective and standardised post-harvest testing of pulse grains through MV.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.175","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44806797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of diverse agronomic traits in chickpea (Cicer arietinum L.) germplasm lines to use in crop improvement","authors":"Jafar Nabati,&nbsp;Seyedeh Mahbubeh Mirmiran,&nbsp;Afsaneh Yousefi,&nbsp;Mohammad Zare Mehrjerdi,&nbsp;Mohamad Javad Ahmadi-lahijani,&nbsp;Ahmad Nezami","doi":"10.1002/leg3.167","DOIUrl":"10.1002/leg3.167","url":null,"abstract":"A chickpea (Cicer arietinum L.) collection consisting of 445 Kabuli‐type collected from different locations of Iran was evaluated based on six qualitative and 14 quantitative morphological descriptors. Chickpea accessions were widely varied in plant height, the number of pods per plant, plant dry weight, 100‐grain weight, grain yield, and harvest index. Grain yield was positively correlated with the number of pods per plant (r = 0.39**), pod fertility percentage (r = 0.42**), dry weight per plant (r = 0.88**), and harvest index (r = 0.30**). The highest value for the Shannon–Weaver diversity index was observed in growth habit (0.98) and leaf color (0.88). The first and second components of the principal component analysis (PCA) explained 17.97% and 16.20% of the total variations, respectively. The cluster analysis results revealed that the accessions with higher pod, leaflet, and peduncle length were grouped in cluster I, whereas cluster II indicated the dominant contribution for the number of pods per plant, plant dry weight, and grain yield. The highest phenotypic coefficient of variation (PCV) and genotypic coefficient of variation (GCV) were observed for grain yield per plant (44.3% and 48.3%), the number of pods per plant (44.3% and 45.1%), and dry weight per plant (44.4% and 44.8%). The heritability estimates were also more significant for the number of pods per plant, plant dry weight, and harvest index. These accessions might be used in the chickpea breeding programs to expand high‐yielding Kabuli‐type cultivars with a broad genetic base.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44411576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Freezing stress induces changes in the morphophysiological of chickpea and wild mustard seedlings","authors":"Mehdi Rastgoo,&nbsp;Ahmad Nezami,&nbsp;Alireza Hasanfard,&nbsp;Jafar Nabati,&nbsp;Mohammad Javad Ahmadi-Lahijani","doi":"10.1002/leg3.173","DOIUrl":"10.1002/leg3.173","url":null,"abstract":"<p>Wild mustard is one of the common and troublesome winter weeds of chickpea fields and a great competitor to reduce the chickpea productivity. Plant species (chickpeas <i>cv</i>. Saral and wild mustard) were compared at freezing temperatures (+4 as a control, 0, −4, −8, −12, −16, and −20°C) based on the morphophysiological traits and their recovery ability. Chickpea chlorophyll fluorescence was more sensitive to low temperatures than wild mustard. Chickpea and wild mustard <i>F</i>_<i>v</i><i>′</i>/<i>F</i>_<i>m</i><i>′</i> (light-adapted maximum efficiency of photosystem II [PSII] photochemistry) decrease 33% and 11% exposed to −16°C, respectively, compared with +4°C. Particularly at lower temperatures, wild mustard electrolyte leakage was smaller than that of chickpea; the temperature drop had a greater impact on the stems than the leaves. Per temperature degree drop from −12 to −20°C, the survival probability decreased by 12.5%. Wild mustard had a greater root dry matter (RDM) compared with chickpea plants. 50% dry matter depression temperature (RDMT₅₀) could better distinguish among the species freezing response; wild mustard RDMT₅₀ was ~1°C higher than chickpea. Plant survival and <i>F</i>_<i>v</i><i>′</i>/<i>F</i>_<i>m</i><i>′</i> correlation suggested the reliability of chlorophyll fluorescence measurements to assay plants freezing tolerance. The important contribution of a more powerful root system to wild mustard survival under adverse circumstances may be suggested by the positive association between plant survival and RDM. Higher tolerance of wild mustard to freezing stress ultimately leads to greater survival, regeneration, continued growth, and geographical distribution. Therefore, the wild mustard invasion will be possible in chickpea fields after freezing stress, especially in the cold climates and high-altitude regions.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.173","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43049223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lentil (Lens culinaris Medik) as nutrient-rich and versatile food legume: A review","authors":"Lilian D. Kaale,&nbsp;Muhammad Siddiq,&nbsp;Sharon Hooper","doi":"10.1002/leg3.169","DOIUrl":"10.1002/leg3.169","url":null,"abstract":"<p>Lentil is one of the most important food legumes consumed widely throughout the world. Lentils are produced in diverse agroecological regions, such as Asia, North and South America, Africa, and Oceania. During the last two decades (2001–2020), world production of lentils increased by 107%, from 3.15 to 6.54 million metric tons. Canada leads lentil producing countries (with 44% share of the global output), followed by India and Australia having 18% and 8% share, respectively. Being a rich source of protein, complex carbohydrates, dietary fiber, and folic acid, lentils are considered a healthy food nutritionally. Lentils also contain a number of bioactive phytochemicals, such as flavonoids, total phenolics, phytate, saponins, and tannins. Dehulling and splitting of lentils are the most-commonly used basic processing methods. Additional value-added operations include milling of whole or dehulled lentils and isolating fractions that are rich in protein and starch that can be used as ingredients in diverse food applications. Lentils are aligned well with the changing consumer trends towards meat alternatives, plant-based diets, and healthy food options. Furthermore, due to increased environmental concerns for the production of meat, consumers are minimizing or even excluding meat consumption and opting for non-meat foods produced in a sustainable manner. This review article provides an overview of lentil's production/trade, consumption trends, nutritional profile, value-added processing, emerging research and development trends, and the role of lentil production in environmental sustainability.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46591535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional, antioxidant, and sensory properties of a ready-to-eat wheat flour snack incorporated with germinated legume flour","authors":"Dur-e-shahwar Sattar,&nbsp;Tahira Mohsin Ali,&nbsp;Umed Ali Soomro,&nbsp;Abid Hasnain","doi":"10.1002/leg3.174","DOIUrl":"10.1002/leg3.174","url":null,"abstract":"<p>The present study aimed to develop a protein-rich product by increasing the nutritional properties of a ready-to-eat snack known as “diamond cuts.” Diamond cuts, also known as “papad,” is a crunchy savory snack of South and South-East Asian countries, typically served between meals in India and Pakistan. In this research three legumes, namely, lentils (<i>Lens culinaris</i>), green gram (<i>Vigna radiata</i>), and black gram (<i>Vigna mungo</i>) were sprouted in a jute bag for 24 h. These were ground to form legume flour and were then used in the preparation of diamond cuts. These products were analyzed for moisture content, percentage expansion, pH, textural characteristics, oil content, peroxide value, total phenolic content, total antioxidant capacity, and sensory characteristics. The results showed that diamond cuts containing germinated lentils, green gram, and black gram containing to have higher total phenolic content (2.29 and 1.25 mg/100 g, respectively) and antioxidant activity (90%, 87%, and 84%, respectively) with improved moisture content. It was also observed that diamond cuts with germinated legumes exhibited significantly harder texture compared to their non-germinated counterparts. Also, oil uptake was positively correlated to moisture loss is an important parameter in characterizing the physical properties of fried products. In terms of overall acceptability, all germinated fried snacks were liked significantly higher 7.4 than the snacks containing non-germinated legumes. From the results of sensory evaluation, it is concluded that the incorporation of germinated legumes in diamond cuts would give acceptable color, flavor, and appearance. Therefore, diamond cuts supplemented with germinated legumes could improve the textural, sensory, and nutritional properties of the product.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43738520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and classification of selective Indian chickpea cultivars based on physical and hydration properties, using image and multivariate analysis","authors":"Ravneet Kaur,&nbsp;Kamlesh Prasad","doi":"10.1002/leg3.168","DOIUrl":"10.1002/leg3.168","url":null,"abstract":"<p>Chickpea (<i>Cicer arietinum</i>) is an important leguminous crop, widely consumed for its high protein content, mainly in Asian countries. India is the largest chickpea-producing country in the world. Chickpea seeds vary in shape and size depending on the cultivars. Physical properties play an important role in designing the equipment for storage and processing. Thus, the present study was carried out with the objective to characterize selected Indian chickpea cultivars based on their physical properties and hydration characteristics. Hydration is an important preprocessing treatment in most processes like germination, cooking, and fermentation, so the water uptake characteristics (water absorption capacity, swelling index, equilibrium moisture content, and weight gain) vary depending on the size and shape of the seeds. The increase in the length of chickpea seeds after hydration was found to be in the range of 18.18% to 32.08% for different cultivars, whereas the percentage increase in width ranged from 25.62% to 45.45%. The maximum increase in sphericity was 7.39%. Weight gain (%) after hydration was observed to be ranging from 98.87 ± 0.64% to 113.53 ± 0.60%. Comparative characteristics of selective chickpea cultivars based on their physical and hydration properties were studied and classify them using multivariate analysis. Principal component analysis and hierarchical cluster analysis (HCA) for multivariate data may be used to classify the chickpea cultivars. First three principal components explained the 90% variation, with PC1 and PC2 explaining the 73.03% variation. Using HCA, all the cultivars were classified into three clusters based on the similarities in their properties. The three-dimensional (3-D) image analysis approach was also employed to study the physical characteristics before and after soaking. It can be a helpful technique for process automation as it is less time consuming.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42402161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory analysis of microwave-roasted fenugreek and coffee blend","authors":"Nalan Yazicioglu","doi":"10.1002/leg3.166","DOIUrl":"10.1002/leg3.166","url":null,"abstract":"<p>Fenugreek is one of the well-known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)-roasted fenugreek with coffee arabica and to determine the best roasting conditions (2 and 4 min), and blending ratios (20% and 50%) for fenugreek seeds by consumer sensory analysis. A voluntary, minimal-trained consumer panel of 80 panelists was conducted. Coffee from roasted Arabica beans (100%) was used as a control. Cronbach's alpha values of 67.2% and 90.9% were obtained for the reliability of the first and second parts of the survey, respectively. The attributes “brown” color, “burnt,” and “bitter” taste, and “astringent” texture were significantly different between samples (<i>p</i> &lt; 0.05), whereas oily appearance, green color, coffee, green/vegan, fruity, sour, sweet, nutty, caramel, cacao, caffeine and creamy flavor, and viscosity sensation were statistically the same. The Tamhane T2 post hoc test showed that the color of the control sample was more brownish, whereas the 50% blend of 4 min roasted fenugreek had a more burnt, bitter, and astringent taste. Appreciation scores for taste/aroma, appearance, and mouthfeel also differed significantly between samples, whereas odor was rated as the same by panelists. This study shows that sample with 20% mixture of fenugreek roasted for 4 min at 600 W had statistically the same scores as the control sample in terms of odor, appearance, aroma, taste, and mouthfeel. These findings were also supported by physical and antioxidative quality measurements such as color, pH, moisture content, total phenolic content, and antioxidant activity.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.166","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43256009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficiency of visual selection of agronomic traits for soybean production in a protected environment","authors":"Francisco Charles dos Santos Silva,&nbsp;Amilton Ferreira da Silva,&nbsp;André Ricardo Gomes Bezerra,&nbsp;Danúbia Aparecida Costa Nobre,&nbsp;Daniele Piano Rosa,&nbsp;Tuneo Sediyama,&nbsp;Claudinei Martins Guimarães,&nbsp;Alan Mario Zuffo,&nbsp;Felipe Lopes da Silva,&nbsp;Hebert Hernán Soto Gonzales,&nbsp;Luis Angel Paucar Flores,&nbsp;Jorge González Aguilera","doi":"10.1002/leg3.164","DOIUrl":"10.1002/leg3.164","url":null,"abstract":"<p>The objectives of this work were to evaluate the efficiency of visual selection in soybean under a protected environment, to determine if the ability of an evaluator to select visually depends on their experience with the crop, and to study the efficiency of visual selection of traits associated with productivity to obtain income gains. For that, three soybean populations (F₃, F₄, and F₅) were used, composed of 20 families each, conducted in a greenhouse in a randomized block design, with three replicates and experimental units, two plants per pot. In these, five evaluators with different levels of experience with the crop made the visual selection for each plant. Evaluators differ in their ability to identify more productive plants, but this ability is not associated with the evaluator's experience with the crop. In the search for more productive soybean plants, the number of pods per plant is the characteristic that most assists visual selection, provided there is uniformity of experimental conditions and genetic variability.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.164","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41727900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}