The variety is an object of research work related to the study of resistance to Fusarium head blight and leaf rust. Studies are aimed at analyzing biochemical indicators of grain quality.
In laboratory and field experiments, the composition of high-molecular-weight glutenin subunits, which determine the baking properties of this variety, has been studied in detail. Information on morphological parameters, such as plant height, is absent in open publications.
Sources8
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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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