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Introduction to the Beany-Flavor-Free Soybean Variety 93102-1

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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.

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; its 100-seed weight is about 18 g, 6 g higher than the introduced materials. It has excellent quality and shows resistance to disease, resistance to lodging and no premature senescence. At the end of 1999, it passed expert appraisal organized by the Shandong Provincial Science and Technology Commission and reached the domestic leading level.

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