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Introduction to the new beany-flavor-free soybean variety Sui 98-607

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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

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 2402 kg. The seeds do not contain lipoxygenase L2 and have no beany flavor, making them suitable for processing products such as soy milk powder, soy flour and ice cream.

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