How to increase soybean production

To boost soybean production, in addition to selecting high-quality varieties, enhancing the nitrogen-fixing ability of rhizobia, and managing pests and diseases, there are four key strategies that farmers can implement. These methods not only improve yield but also enhance the overall health and productivity of the crop. First, applying lime effectively is crucial. Calcium plays a vital role in the growth and development of soybeans. Using lime with a high calcium content helps strengthen the stems and leaves, improves seed set, and increases grain weight. It's recommended to apply 25 to 30 kilograms of lime per acre as a base fertilizer during land preparation. Second, the application of phosphorus and potassium fertilizers is essential for achieving full grains and higher yields. These nutrients should be applied as a top-dressing from the flowering stage through the pod-filling period. A common method involves mixing 100 grams of mono-potassium phosphate with 70 to 80 liters of water per acre and spraying it evenly over the field. This practice supports better grain development and increases overall productivity. Third, using sodium bisulfite to inhibit photorespiration can significantly improve soybean yields. During the early flowering stage, spraying a solution containing 4.5 grams of sodium bisulfite per 50 liters of water can help reduce the loss of photosynthetic products. This promotes more dry matter accumulation and ultimately increases yield. However, there are some important considerations: this method works best on early and mid-season soybean varieties, and the fields must be well-established. Additionally, watering should be done before spraying in dry conditions, and the spray must be applied evenly. If rain occurs within 12 hours after spraying, it’s advisable to wait until the rain stops before proceeding. Finally, while not mentioned explicitly in the original text, maintaining proper soil moisture and ensuring good drainage can further support healthy plant growth. Regular monitoring of the crop for signs of stress or disease is also highly recommended. By combining these practices, farmers can achieve more consistent and higher soybean yields while promoting sustainable agricultural practices.

Anthocyanin

Anthocyanins widely exist in flowering plants (angiosperms), and their content in plants varies greatly with varieties, seasons, climate and maturity[ 5] According to preliminary statistics, anthocyanins are contained in 27 families and 73 genera, such as purple sweet potato, grape, blood orange, red ball cabbage, blueberry, eggplant, cherry, red berry, strawberry, mulberry, hawthorn, morning glory and other plant tissues. Anthocyanins are mainly used in food coloring, dyes, medicine, cosmetics and so on.

Application

Antioxidant and free radical scavenging function

Anthocyanins belong to bioflavonoids, and the main physiological functions of flavonoids are free radical scavenging ability and antioxidant ability. Studies have proved that anthocyanins are the most effective antioxidants and the most powerful free radical scavengers found by human beings. The antioxidant performance of anthocyanins is 50 times higher than that of VE and 20 times higher than that of VC. Purple Sweet Potato Anthocyanin products can scavenge and inhibit - Oh, H2O2 and other reactive oxygen species, especially - Oh is stronger than ascorbic acid, and the scavenging effect is dose-dependent with concentration.

Anti mutation function

The function of anthocyanins not only makes plants present colorful colors, but also active molecules with health functions such as reducing enzyme activity and anti mutation. Studies have shown that the extract with a certain concentration of anthocyanin can effectively prevent carcinogenesis at different stages, but the individual role of anthocyanin is uncertain, partly because anthocyanin is easy to degrade after bioassay after separation from other stable components such as phenols.

Application in food

With the development of science and technology, people pay more and more attention to the safety of Food Additives. The development and utilization of natural additives has become the general trend of the development and use of additives. Anthocyanins can not only be used as nutritional enhancers in food, but also as food preservatives instead of synthetic preservatives such as benzoic acid, and can be used as food colorants in ordinary drinks and food, which meets people's general requirements for natural, safe and healthy food additives.

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