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Introduction to Zhongte No.1, a Soybean Variety Without Beany Flavor

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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

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." The beany-flavor-free soybean Zhongte No.1 was bred by the Institute of Crop Germplasm Resources, Chinese Academy of Agricultural Sciences. This variety has strong vigor and a relatively large plant frame, with 3-8 branches distributed in a fan shape. It is characterized by early flowering and a long flowering period; the flowers are purplish red, bright and pleasing to the eye. A single plant bears 60-200 pods, up to 300 at most. Each pod contains 2-3 seeds; the yellow seeds are bright, with a white hilum and brown hilum line. Its root system is well developed, and it is resistant to lodging and disease, does not show premature senescence, and is tolerant of fertilizer and water. The full growth period is 125 days for spring sowing and 110 days for summer sowing. From 1999 to 2001, after three years of regional trials in Henan Province, it was designated a soybean variety with development potential in the provincial regional trials. In the regional trial in Xinxiang, Henan, it yielded 178.2 kg per 667 sq m (1 mu); in the regional trial in Wen County, it yielded 218.4 kg per 667 sq m. In the regional trial in Qi County, it yielded 209.8 kg per 667 sq m; in Peixitun, Puyang (Laocheng), it averaged 197.2 kg per 667 sq m, with some plots exceeding 200 kg per 667 sq m. This variety's yield in regional trials was stable, and its stress-resistance genes are abundant, making it the first leading new beany-flavor-free soybean variety in Henan Province.

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