STUDY ON STABILITY OF MAIN CHEMICAL TRAITS IN SOYBEANS

Nian Hai Wang Jinling Yang Xiaoxin Yang Qingkai (Northeast Agricultural University, Harbin, 150030) Chen yi Luan Xiaoyan Liu Zhongtang Wang Daqiu (Heilongjiang Academy of Agricultural Sciences)(Jilin Agric

Soybean chemical traits; Stability; Correlations

Twenty five soybean lines of same maturity group were grown at eight locations and main chemical traits were determined to conduct the stability analysis for these traits. The results indicated that great differences in stability of these traits existed. Protein + oil content was the most stable, and protein and oil contents were more stable than fat acids contents. Linolenic acid was the least stable among these traits, showing that it was more easily affected by environments. Meanwhile, stability of lines in each chemical traits was also remarkablely different. Protein, oil and protein + oil contents were not correlated with their stabilities, but linolenic acid content was both significantly and positively associated with its stability. The regression analysis showed that the stability regression coefficient of linolenic oleic and linoleic acids were significantly and positively correlated and the same was true for that of protein and protein + oil contents. The CV(%) of each chemical trait was also significantly and positivery correlated with its stability regression coefficient, indicating that both methods for stability analysis were effective.On the whole, remarkable differences of lines in stability of each chemical trait suggested that stability analysis for these traits be indispensable.