GENOTYPE BY ENVIRONMENT INTERACTION FOR SOYMILK AND TOFU QUALITY CHARACTERISTICS1

AbstractUnderstanding the genetic and environmental influences responsible for variation in end‐use quality of soymilk and tofu will help soybean [Glycine max(L.) Merr.] breeders develop cultivars for use in high‐quality products. This study was conducted to examine the relative contribution of genotype, environment, and their interaction to soymilk and tofu quality. Twelve genotypes were evaluated at two locations for 2 years, and a second group of 60 genotypes was tested at three locations for a single year. Genotype was the primary source of variation for most quality characteristics measured in soymilk and tofu. The relatively important genotype by environment interactions for tofu firmness and gumminess suggested the need for extensive testing to evaluate for these traits. A large genotype by environment interaction for chewiness prevented selection for this trait. These results indicate that breeders should consider genotype by environment interaction when developing soybean cultivars for soymilk and tofu.