| CHEMICAL | Protein | Protein percent of dry weight of seed. Ex: 26.8, 49.9 | 44.9 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| CHEMICAL | Oil | Oil percent of dry weight of seed. Ex: 16.4, 19.2 | 18.5 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| CHEMICAL | Linoleic | Linoleic acid percent of oil. Ex: 44.1, 56.2 | 55.7 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| CHEMICAL | Linolenic | Linolenic acid percent of oil. Ex: 6.3, 11.5 | 7.3 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| CHEMICAL | Oleic | Oleic acid percent of oil. Ex: 18.7, 22.1 | 23.4 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| CHEMICAL | Palmitic | Palmitic acid percent of oil. Ex: 10.9, 12.5 | 10.4 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| CHEMICAL | Stearic | Stearic acid percent of oil. Ex: 2.1, 3.8 | 3.1 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| DISEASE | Bacterial pustule | Reaction to bacterial pustule caused by Xanthomonas campestris pv. phaseoli. Based on natural infestations in the field. | 3 - Moderate lesions | | SOYBEAN.GENERAL | PI 506513 SD | Not Available |
| DISEASE | Frogeye C-32 Isolate | Reaction to frogeye caused by Cercospora sojina (C-32 isolate). Based on artificial inoculation in the greenhouse. | 0 - No visible signs of infection | | SOYBEAN.FROGEYE.AL.99 | | Not Available |
| DISEASE | Soybean Rust Tan | Resistance to Soybean Rust (Phakopsora pachyrhizi) | 3 | 1 | SOYBEAN.RUST.RF.2004 | | Not Available |
| DISEASE | Phytophthora Rot Race 1 | Reaction to phytophthora rot Race 1caused by Phytophthora sojae | R - Resistant | | SOYBEAN.GENERAL | | Not Available |
| GROWTH | Height | Plant height from ground to stem tip in centimeters measured at maturity. Descriptor is a numeric field. 999 = PROCUMBENT | 78 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| GROWTH | Stem termination type | Evaluation of stem growth habit, coded for determinate to indeterminate. | D - Determinate (stem abruptly terminating) | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Early shattering score | Estimated percent of pods open at harvest. Score based on percentage of open pods as follows: 1 = no shattering, 2 = 1 to 10 percent, 3 = 10 to 25 percent, 4 = 25 to 50 percent, 5 = >50 percent. | 1 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Seed quality | Visual quality evaluation considering wrinkling, defective seed coat, greenish or diseased seeds. Descriptor is a numeric field. Ex: 1.6. 1.0 = GOOD, 5.0 = POOR. | 2 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Seed weight | Weight of 100 seeds in grams (g). | 18.8 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Pubescence color | Pubescence color. | T - Tawny | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Pubescence form | Pubescence form. | A - Appressed (most hairs flat on leaf surface) | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Seed coat luster | Seed coat luster. | I - Intermediate (between dull and shiny) | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Pubescence density | Pubescence density. | Ssp - Semi-sparse (slightly reduced density, especially on pulvinus) | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Pod color | Pod color. | Br - Brown | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Flower color | Flower color. | P - Purple | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Lodging | Tendency of plant to lodge, measured at maturity. Scored 1 (erect) to 5 (prostrate) | 2 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Stem termination score | Stem termination score, measured at maturity. 1.0 = VERY DETERMINATE, 5.0 = VERY INDETERMINATE | 1 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Seed coat color | Seed coat color. | Y - Yellow | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Hilum color | Hilum color. | Br - Brown | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Late shattering score | Estimated percent of pods open 2 weeks after harvest. Score based on percentage of open pods as follows: 1 = no shattering, 2 = 1 to 10 percent, 3 = 10 to 25 percent, 4 = 25 to 50 percent, 5 = >50 percent. | 2 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Mottling score | Estimated percent of seed with dark pigmentation, hilum or saddle excluded. 1 = no mottling, 2 = 1 to 10%, 3 = 10 to 25%, 4 = 25 to 50%, 5 = >50% | 1.0 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| MORPHOLOGY | Seed Shape of Glycine max | Seed shape of Glycine max based on height/length ratio and height/thickness ratio | 2N - Height-length ratio 0.87 - 0.94 and height-thickness ratio 1.11 - 1.39 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| NEMATODE | Cyst Nematode Race 14 | Reaction to soybean cyst nematode infection Race 14 caused by Heterodera glycines. | S - Susceptible | | SOYBEAN.SCN.YOUNG.94 | | Not Available |
| NEMATODE | Cyst Nematode Race 3 | Reaction to soybean cyst nematode Race 3 infection caused by Heterodera glycines. | S - Susceptible | | SOYBEAN.SCN.YOUNG.94 | | Not Available |
| NEMATODE | Cyst Nematode Race 5 | Reaction to soybean cyst nematode Race 5 infection caused by Heterodera glycines. | S - Susceptible | | SOYBEAN.SCN.YOUNG.94 | | Not Available |
| PHENOLOGY | Flowering | Date that 50% of the plants have begun to flower; expressed as month (1 or 2 digits) and day (2 digits). Descriptor is a numeric field. Blank value means no data. Ex: 806 | 726 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| PHENOLOGY | Maturity date | Date that 95% of the pods have reached final color; expressed as month (1 or 2 digits) and day (2 digits). Blank value means no data. Ex: 1009 | 1020 | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| PHENOLOGY | Maturity group | Maturity evaluation. 000 = earliest, X = latest. | VI - MATURITY GROUP VI | | SOYBEAN.EVALUATION.MS923 | | Not Available |
| PRODUCTION | Yield | Yield in megagrams per hectare (Mg/ha) at 13% seed moisture. Ex: 2.21, 3.05 | 1.21 | | SOYBEAN.EVALUATION.MS923 | | Not Available |