Characteristics of the Wuxing No. 1 Soybean Variety and Key Cultivation Points

The first new natural beany-flavor-free soybean variety bred by the Hebei Academy of Agriculture and Forestry Sciences, approved by the Hebei Provincial Variety Approval Committee in March 2001. During soybean product processing, no industrial deodorization is needed, which can reduce costs, maintain the solubility and nutritional value of soybean protein, and the soybean oil produced has a long shelf life. It can be directly ground into slurry and processed into various natural green foods. Main characteristics: sub-determinate pod-setting habit, plant height 92.4-98.1 cm, bottom pod height 12.7-13.3 cm. Number of nodes on the main stem 17.6-18.1 nodes, effective branches 0.85, upright growth. The plant has strong growth vigor, a well-developed root system, resistance to lodging, resistance to viral diseases, drought tolerance, and salt-alkali tolerance. Pods are mainly set on the main stem, with about 35 effective pods per plant. The lower leaves of the plant are relatively large, and the upper leaves gradually taper; purple flowers and brown pubescence, pod color dark brown, pods do not shatter. Seed coat yellow with a slight gloss, brown hilum, seed shape oval, 100-seed weight 20-23 g. Lipoxygenase deficiency (LOX23), protein content 40.0%, fat content 20.1%. Summer sowing growth period about 100 days. In the 2000 Hebei Provincial regional trial and production appraisal trial, it increased yield by 8% and 9% respectively compared with Jidou No. 7. In field production, it generally yields about 2550 kg per hectare, and high-yield plots yield 3750 kg per hectare. Suitable for planting in soybean production areas south of Beijing and Tianjin.