Sucrose, raffinose, and stachyose are major soluble sugars in soybean seeds. Sucrose is the major source of energy for fermentation and contributes to the sweetness of soybean foods. The soyfood and animal feed markets prefer soybean cultivars with high sucrose because they provide high levels of energy and better tasting food and feed. The objective of this study is to select soybean lines with high sucrose content. A total of 295 soybean genotypes including 13 current cultivars, 34 germplasms, and 248 breeding lines were planted at the field. After harvesting, sucrose contents for 295 genotypes were measured through HPLC method. Wide variation was detected among the 295 genotypes in sucrose content. The sucrose content ranged from 15.1 to 39.0 g. kg-1 in 13 current cultivars. The highest sucrose content was identified in “Dayangkong” (39.0 g. kg-1), whereas was lowest in “Seomoktae” (15.1 g. kg-1). The sucrose content ranged from 9.6 to 47.6 g. kg-1 in 34 germplasms. The sucrose content ranged from 0.9 to 46.4 g. kg-1 in 248 breeding lines.

• Mi-Kyung Sung(Department of Agronomy, Gyeongsang National University)
• Min-Whan Kim(Department of Agronomy, Gyeongsang National University)
• Hyung-Jin Seo(Department of Agronomy, Gyeongsang National University)
• Jong-Il Chung(Department of Agronomy, Gyeongsang National University) Corresponding Author