Mapping the Pod-Shattering Trait in Soybean

摘要

In Japan and China, soybean known as edamame or maodou, respectively, are harvested at the R_6 stage (Fehr et al., 1971) and eaten as a vegetable. In the summer, Japanese serve fresh and frozen edamame soybean as a snack to accompany beer, whereas inChina edamame soybean is often found shelled in stir fry dishes. World wide production of edamame soybean has been inhibited by the high cost of seed (8-15 dollar/kg). This high cost is due in part to pod-shatter, which has made it necessary to hand-harvest the seed.