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.

The content of sucrose is one of the most important characters in the value of quality of melon fruit. For genetic studies of sucrose content, a wild melon GM42, as a very low sucrose parent (mean, 9.82 mg · g^-1 fresh wt) was crossed with a hig