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Loss-of-function allele of the soybean flowering/maturation gene TOF11 increases free amino acid content at the edamame stage and improves eating quality

Crossref DOI link: https://doi.org/10.1007/s00122-026-05205-w

Published Online: 2026-03-24

Published Print: 2026-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Shioya, Naohiro

Abe, Haruki

Miyagi, Atsuko

Murayama, Hideki

Tobita, Yui

Kawaguchi, Yoshiki

Adachi, Shunsuke

Kaga, Akito

Ogiso-Tanaka, Eri https://orcid.org/0000-0002-7655-3408
Hoshino, Tomoki https://orcid.org/0000-0001-5630-4685
Funding

Funding for this research was provided by:

Japan Society for the Promotion of Science (25K09057)

Japan Society for the Promotion of Science (18K05584)

Japan Society for the Promotion of Science (24KJ0334)

Yamagata University Advanced Agri-Food System Research Center

Tsuruoka Gastronomic Innovation Project

Yanmar Environmental Sustainability Support Association

Takahashi Industrial and Economic Research Foundation

Maeta Technology Research Foundation

KEYCOFFEE Y.S. Foundation

Yamaguchi Educational and Scholarship Foundation

Tojuro Iijima Foundation for Food Science and Technology

Fuij Foundation for Protein Research
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Text and Data Mining valid from 2026-03-24

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Article History

Received: 22 November 2025

Accepted: 5 March 2026

First Online: 24 March 2026

Declarations

:

: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as potential conflicts of interest. The authors have no relevant financial or non-financial interests to disclose.

: Not applicable.

: Not applicable.

: Not applicable.

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