Soybean consumption as food is still limited due to its characteristic flavor and odor that have as the main cause the lipoxygenases enzymes. To avoid this problem, the Soybean Genetic Improvement Program of the Federal University of Viçosa developed lines with the absence of the three forms of lipoxygenases in the grains. The present work was performed to evaluate the effect of the genetic elimination of lipoxygenases on physiological seed quality of four varieties, harvested at different periods. Seeds of CAC-1, Doko-RC, UFV-16 and Cristalina varieties and their respective derived lines with absence of three lipoxygenases, called triple-null, were multiplied in the field and the seeds were harvested at the R8 stage and 15, 30 and 45 days after the first harvest. Later, the seeds were submitted to the germination test, first germination counting test, sand bed germination, accelerated aging and seedling emergence. It was observed that the fourth harvesting time showed highest differences among varieties and materials with or without lipoxygenases. It was concluded that the introduction of genes that condition the absence of the three lipoxygenases in the seeds, in the four varieties, produced lines of soybean with seeds of equal or poorer physiological quality, than that of the original varieties, depending on the studied variety, indicating a lack of direct relation between physiological quality and presence of lipoxygenases in the seeds.
Glycine max; flavor; germination
