The variety is characterized by a specific set of glutenin and gliadin subunits, in particular the presence of subunit 61, which determines its baking qualities. In scientific research, the variety was used in experiments to study the effect of seeding rate on yield formation.
In a number of studies, the variety was considered as an object for studying physiological characteristics associated with the problem of pre-harvest sprouting and the stability of its quality indicators.
Sources8
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Countries of admission
3 jurisdictions
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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