2011 Volume 73 Issue 1 Pages 51-56
In part 1, we determined the eating quality-related constituents of green soybean seeds, such as sucrose and NRQ, using a commercial near-infrared (NIR) spectrometer and concluded that the accuracy was sufficient for field use. However, this requires a time-consuming hulling process that takes 15∼20 minutes. In order to eliminate this, we carried out an investigation using the same NIR spectrometer with a sample transport module for green soybeans with pods and obtained relatively good results with R2=0.57 and SECV=0.49% for sucrose, and R2=0.69 and SECV=0.21% for NRQ. The results were slightly less accurate than those of the seed calibration ; however, as this method does not require hulling and reduces the measuring time to approximately one fifth of that for seeds, we concluded that it is better for field use.
