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Introduction to the new soybean variety Wuxing No. 2 (formerly Jiguan 52)
Characteristics: Purple flowers, brown pubescence, ovate leaves, sub-indeterminate podding habit. Average growth period 136.5 days, plant height 94.0 cm, 1.8 effective branches, 47.4 effective pods per plant, 107.1 seeds per plant, 19.8 g seed weight per plant, 19.2 g 100-seed weight. According to inoculation identification by the Soybean Research Center of the Jilin Academy of Agricultural Sciences, it is resistant to soybean mosaic virus (SMV) strain 1, moderately resistant to mixed SMV strains, highly susceptible to soybean pod borer, and susceptible to soybean cyst nematode. Resistant
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Introduction to the new beany-flavor-free soybean variety Sui 98-607
It was developed by the Suihua Agricultural Science Institute of the Heilongjiang Academy of Agricultural Sciences through sexual hybridization and selection using Zhongyu 37 as the female parent and Suinong 10 as the male parent. Plant height 110 cm, with branching ability, resistant to gray leaf spot and downy mildew, strong lodging resistance, short internodes, pods set evenly from top to bottom. White flowers, long leaves, gray pubescence, indeterminate pod-setting habit, round seeds, yellow seed coat, colorless hilum, 100-seed weight about 19 g, protein content 41.30%, fat content 19.59%, growth period about 120 days, requiring active accumulated temperature of 2450°C, average yield per hectare
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Introduction to Zhongte No.1, a Soybean Variety Without Beany Flavor
Beany flavor is the odor produced when soybean lipoxygenase (LOX) catalyzes the oxidation of unsaturated fatty acids, generating harmful substances such as aldehydes and ketones. To eliminate the beany flavor of soybeans, the industry has had to use high-temperature deodorization and chemical deodorization processes in soybean processing. However, these two deodorization methods both reduce the solubility of soybean protein and cause varying degrees of contamination to soybean products, while also increasing costs. Growing soybeans free of beany flavor, however, provides a strong guarantee for the nationwide implementation of the "National Soybean Action Plan" and the "School Milk Program." Beany-flavor-free
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Brief Introduction to the New Soybean Line 93103-1 with No Beany Flavor
Soybean lipoxygenase LOX catalyzes the oxidation of unsaturated fatty acids to produce aldehydes, ketones and other harmful substances, which gives soybean a beany flavor and affects the development and utilization of soy products. Researchers at the Crop Research Institute of the Shandong Academy of Agricultural Sciences introduced LOX-deficient materials in 1991 and focused on genetic improvement research on LOX deficiency. They developed China's first soybean line with practical value and no beany flavor, 93102-1, with a yield of about 200 kg/mu, more than 60 kg higher than the introduced materials, and a 100-seed weight of 18
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Introduction to the Beany-Flavor-Free Soybean Variety 93102-1
Soybean lipoxygenase (LOX) catalyzes the oxidation of unsaturated fatty acids to produce aldehydes, ketones and other harmful substances, which give soybean a beany flavor and hinder the development and utilization of soybean products. Since 1991, researchers at the Crop Research Institute of the Shandong Academy of Agricultural Sciences have introduced LOX-deficient materials and focused on genetic improvement for LOX deficiency. They developed China's first beany-flavor-free soybean line with practical value, 93102-1, with a yield of about 200 kg per 667 sq m (1 mu), more than 60 kg higher than the introduced materials.
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Introduction to the Characteristics and Traits of the Wangzhongwang Soybean Variety
Variety source: Introduced by the Jinzhou District Grain and Oil Technology Promotion Center from the Mudanjiang Agricultural Science Research Institute. Characteristics and traits: Growth period of about 115 days, plant height 75cm, dark green leaves, main stem basically unbranched, determinate podding habit, long terminal inflorescence, many pods, 50-80 pods per plant, mostly three-seeded pods, yellow seeds, 100-seed weight 18-19g, good quality, relatively strong stress resistance, wide adaptability, can be used as a multiple cropping variety following wheat. Cultivation points: Suitable sowing time is around May 20. Row spacing 53cm, reasonable density is: flat land
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Introduction to the Characteristics and Traits of the Tongsu No. 1 Soybean Variety
I. Approval Number: Su Shen Dou 200604. II. Origin and Type: Originally named "Tongsu 526", it is a spring-sown, medium-maturing fresh-eating (vegetable) soybean variety, systematically bred by the Jiangsu Yanjiang Area Institute of Agricultural Sciences from the Japanese early-maturing edamame, and developed in 2002. III. Adaptation Scope: Suitable for spring edamame cultivation in Jiangsu Province. IV. Yield Level and Characteristics: In 2003-2004, it participated in the Jiangsu Province fresh edamame regional trial. The two-year average fresh pod yield was 548.3 kg per mu, comparable to the control.
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Introduction to the characteristics of the Tongnong No. 12 soybean variety
"Tongnong No. 12" is a new high-protein soybean variety bred by the Crop Institute of the Tonghua Academy of Agricultural Sciences. In March 2000, it was approved by the Jilin Provincial Crop Variety Approval Committee and named "Tongnong No. 12." Its protein content is 44.83%, and its fat content is 19.28%. 1. Characteristics "Tongnong No. 12" plants are 85 cm tall and have a determinate podding habit. Lanceolate leaves, dark green leaf color, gray pubescence. The main stem has 17 nodes, belongs to the multi-branching type, and the plant form is compact. Pods turn dark brown when mature. Seeds are round, with yellow seed coat, yellow hilum, and glossy seeds.
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Introduction and Characteristics of Tongdou No. 4 Soybean Variety
1. Approval number: Su Shen Dou 200602. 2. Variety source and type: Originally named "95-50", it is an early-maturing summer soybean variety for the Huainan region, developed in 2000 by the Jiangsu Yanjiang Regional Institute of Agricultural Sciences through the cross of Pudong Da Huangdou / Yancheng Gan Jiangnan. 3. Suitable range: Suitable for cultivation as summer soybean in the Huainan region of Jiangsu Province. 4. Yield level and characteristics: In 2003-2004, it participated in the Jiangsu Province Huainan summer soybean regional trial, with a two-year average yield of 148.0 kg per mu, an increase of 8.
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Detailed Introduction to the Soybean Variety Tiefeng 29
The new soybean variety Tiefeng 29 was developed by the Tieling Institute of Soybean Science in Liaoning Province in 1987 through sexual hybridization, using Tie 8114-7-4 as the female parent, which had good yield performance, a yield of 56.1 g per plant, many branches, dense pods, large and uniform seeds, and a 100-seed weight of 25.4 g, and Tie 84059-13-8 as the male parent, which had ordinary traits but was lodging-resistant, and was developed through many years of selection and breeding. Its original line number was Tie 87107-6, and it passed examination and approval by the Liaoning Provincial Variety Approval Committee in November 1997. Characteristics and traits: this variety has determinate podding
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