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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 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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Zhonghuang 13, the new high-yield soybean variety with the largest promotion area
The new high-yield soybean variety "Zhonghuang 13", supported by the national "Institute Directors Fund" (basic research operating expenses for public welfare research institutes), has now become the soybean variety with the largest promotion area in China, reaching a record 10.87 million mu in 2007. Zhonghuang 13 (National Approved Soybean 2001009) was bred under the leadership of the famous Chinese soybean breeder, Researcher Wang Lianzheng of the Chinese Academy of Agricultural Sciences, and was recommended by the Ministry of Agriculture as a national key soybean variety for three consecutive years from 2005 to 2007. It was developed by sexual hybridization using Yudou 8 as the female parent and Zhongzuo
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What are the characteristics of the Wa 8801 soybean variety?
Variety source: Bred by the Wafangdian City Agricultural Extension Center through sexual hybridization. Characteristics: Determinate podding habit, plant height 90-100cm, thick and sturdy stems, main stem with 19 nodes, 15 branches, one inflorescence at the top of the main stem, white flowers, multiple short fruiting branches on the middle and upper parts, high pod-setting rate, plump seeds, round leaves, gray pubescence, lush growth after flowering, and green-stem maturity. Seeds are yellow with a yellow hilum, 100-seed weight 22-23g, and complete-seed rate of about 96%. The spring-sowing growth period in this city is about 137 days.
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How good is the Wandou 15 soybean variety?
This variety has advantages such as extra-early maturity, high quality, high yield, disease resistance, and large seeds. It can be cultivated both as a summer soybean and as an early-maturing vegetable pod bean, and is the best variety for field-edge beans. It is widely planted in the areas along the Huai River and in northern Huai, and in southern Anhui it can be grown for two seasons a year, with a yield of 280-380 kg per mu, a summer planting yield of 150-200 kg per mu, and a fresh pod yield of 750 kg per mu. This variety has a 100-seed weight of more than 25 g, with the high reaching 28-30 g, and contains 46.4% crude protein and 21.4% oil. The seeds are round and plump, with a yellow seed coat and a glossy hilum.
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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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What causes soybean root nodules to be few and small?
Soybean roots have root nodules that can perform symbiotic nitrogen fixation, which is an important source of nitrogen for legume crops. But in actual production, sometimes soybean root nodules are few and small. What causes this? Expert: When encountering particularly severe symptoms, the first thing to consider is that this may be caused by a deficiency of the trace element molybdenum. Since molybdenum is an essential trace element for nitrogen fixation by legume root nodules, the absolute content in general crops is at the level of one part per million, while soybean's requirement for molybdenum is dozens of times higher than that of other crops. The main role of molybdenum is to promote the formation of soybean root nodules
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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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