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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 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 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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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 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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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 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 Shenxian No. 1, an excellent vegetable soybean variety
Main characteristics: plant height 45 cm, determinate podding habit, uniform maturity, 3-seed pods account for more than 70%; fresh pods are green, with a lining inside the pod, fresh seeds have high crude protein content, tender taste, and excellent quality. Good early maturity; in the Yangtze River Basin region, about 65 days from emergence to fresh pod harvest, with fresh pod yield of 1000 kg per mu. Dry seed 100-seed weight 38 g. Key cultivation techniques: choose fertile, flat loam or sandy loam fields for planting. When the soil temperature in the 5-10 cm soil layer is stable at 1
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Introduction to the Characteristics of the Xiangchundou 18 Soybean Variety
Xiangchundou 18 is a new medium-maturing conventional soybean variety bred by the Crop Research Institute of the Hunan Academy of Agricultural Sciences, with the parents Huaichun 79-16/Zhechun 1. Characteristics and traits: the whole growth period of this variety is 101 days, the plant is erect, the plant height is 66 cm, the stem thickness is medium, it has a determinate podding habit, the number of nodes on the main stem is 12.8, the number of branches is 2.5, the leaves are medium-sized, oval-shaped, the flowers are white, and the hairs are gray. The number of pods per plant is 18.4, with an average of 2.3 seeds per pod. When the pods are ripe, they are light brown, and the bottom pod height is about 16 cm. The seed
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Introduction to the New Soybean Variety Qi Huang 26
Qi Huang 26 was bred by the Crop Research Institute of the Shandong Academy of Agricultural Sciences and was approved by the Shandong Provincial Crop Variety Approval Committee in 1999. Characteristics: This variety is a medium-late maturing high-yield soybean, with a growth period of 103 days, determinate podding habit, erect and compact plant type, plant height 75.3 cm, 2.5 effective branches, 14.5 nodes on the main stem, podding height 12.6 cm, 46 effective pods per plant, and 99 seeds per plant. It is moderately resistant to soybean cyst nematode and resistant to mosaic virus disease and downy mildew. It is semi-deciduous, does not shatter pods, and has strong lodging resistance. Suitable
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