Ohio Soybean Performance Trials 2013
J.D. Bethel, Chris D. Kroon Van Diest,
John McCormick, and Laura Lindsey
Horticulture & Crop Science
Ohio State University
The Ohio State University, College of Food, Agriculture and Environmental
The purpose of the Ohio Soybean Performance Trials is to evaluate soybean varieties for yield,
and other agronomic characteristics. This evaluation gives soybean producers comparative
information for selecting the best varieties for their unique production systems.
FIELD PLOT DESIGN
The entries for each test site were planted in a
randomized complete-block design. Each entry was replicated four times and
planted in plots 28 ft. long and 5 ft. wide containing four rows seeded at
150,000 seeds per acre. Previous crop was corn.
METHOD OF CONDUCTING TRIALS
Entries in trials. Performance of entries in The Ohio Soybean
Perfor-mance Trials are published if seed will be available to Ohio soybean
producers for the following planting season. All 2013 entries were
sub-mitted voluntarily by seed companies and the Ohio Seed Improvement
Association. Entry fee charges were paid per entry and region.
Test by Type. Varieties are grouped,
tested and analyzed by type and maturity. All normal and Liberty Link varieties
are tested as a group. Roundup Ready varieties are tested in two groups (early
and late) based on maturity. The same production, testing, and evaluation tech-niques
were used for normal tests and Roundup Ready tests. The per-formance of normal &
Liberty Link entries and Roundup Ready entries is not comparable statistically
because they were not tested and ana-lyzed together. Varieties should only be
compared within a test group not between test groups. Normal and Liberty Link
varieties can be found in tables 3, 6, 9. Use the table below to find varieties
by type, region and maturity.
Cultural Practices by Test Site
||Blount clay loam
||Crosby/Celine clay loam
||Xenia silty clay loam
|Soil Test P(ppm)
|Soil Test K(ppm)
All cooperators used glyphosphate in their spring burndown
2,4-D, metribuzin,Valor XLT
2,4-D, Authority XL
Flexstar, Basagran, First Rate, Select Max
MEASUREMENTS AND RECORDS
Relative maturity is a rating designed to account for all of the factors that
affect maturity date and includes variety, planting date, weather, latitude and
disease. Maturity is defined as the “95% brown pods” stage. A variety with a
Relative Maturity rating of 3.5 will reach the 95% brown pod stage 5 days later
than a variety with a rating of 3.0. Relative maturity was submitted by seed
Maturity Date. Maturity date is the calendar date when soybean reached the
“brown pod” stage. The varieties in each table were tested as a group, and their
performance analyzed and reported for that group.
Lodging score. There
was no lodging in 2013.
Seed size is reported as seeds per pound.
Protein and oil
% Analysis was determined by near infrared transmit-tance
technology. The test was performed using a Tecator Infratec whole grain analyzer
calibrated with the Composition Systems Calibration de-veloped at Iowa State
University and is reported at 13% moisture.
Each soybean variety was harvested when the moisture
content was between 8 and 12 percent and yields reported in bushels per acre at
13% moisture. Yield data from the Delaware County location is not included in
this report due to variability caused by excessive precipitation.
A Least Significant Difference (LSD) for yield was computed
for each maturity group. LSD's are reported in bushels per acre at 13% moisture.
Yields of two varieties within a maturity group are significant-ly different 90%
of the time if their yields differ by more than the LSD value shown for that
Inclusion of entries in the Ohio Soybean Performance Trials does not constitute an endorsement of a particular entry by the Ohio State University, Ohio Agricultural Research and Development Center, or the Ohio State University Extension.
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State University Extension are available to clientele on a nondiscriminatory
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Issued in furtherance of Cooperative Extension work, Acts of May 8 and June
30, 1914, in cooperation with the U.S. Department of Agriculture, Keith L.
Smith, Director, Ohio State University Extension.