The line was obtained through induced mutagenesis using seed treatment with ethyl methanesulfonate, sodium azide, or X-ray radiation. It is not a commercial variety for mass production, but serves as an object of scientific research.
The key feature of the line is the altered fatty acid composition in the seed oil with a stearic acid content at the level of 12–16%. Studies are focused on the physiology of fatty acid formation and the inheritance of this trait, while morphological characteristics and agronomic indicators are not described.
Sources3
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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