The Alpe variety became widespread in Italy in the 1970s and became a subject of study in the fields of genetics and breeding. It was actively used to create isogenic lines and analyze the composition of grain proteins, in particular glutenins and gliadins, which determine baking quality.
Different biotypes were identified within the variety, which, while similar in morphological traits, differed in their baking properties and electrophoretic protein spectra. At that time, the variety met the quality criteria accepted in Italy for the milling and baking industry.
Sources5
Loading…
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.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
More about sources