抄録
The soil used for planting Azuki beans in the Tokachi region of Hokkaido can be classified into four different types, namely brown volcanic, black volcanic, alluvial and peat. Since the soil types may affect the quality and cooking properties of beans, we investigated the influences of different soil types on the inorganic composition of Azuki beans, using c. v. Erimo-Shouzu in 1991. Results obtained can be summarized as follows;
1) Amounts of various available nutrients in the soil were found to vary between different soil types. Brown volcanic soil is characterized by low amounts of phosphorous, calcium and magnesium; alluvial soil by low nitrogen content; and peat soil by high nitrogen content.
2) Although the specific gravity of the beans did not vary regardless of soil types, alluvial soils produced the smallest beans.
3) The inorganic composition of the beans in this study was as follows: 3.26-3.45% total nitrogen; 0.495-0.509% phosphorus; 1.84-1.90% potassium; 0.033-0.0369% calcium; 1.05-1.10%magnesium; 81.1-94.0 ppm iron; 3.11-3.31 ppm manganese.
4) The soil types affected on the contents of total nitrogen, calcium and iron in beans. The beans produced from alluvial soils are characterized by low total nitrogen content and high iron content; brown volcanic soils produced the highest levels levels of calcium
5) From the above data, we conclude that the planting soil types play an important roll on the inorganic composition in Azuki beans.
