The Corin variety is a winter form of common wheat (Triticum aestivum). In modern agronomic literature, there is no detailed data on its morphological traits, such as plant height, or agronomic indicators of resistance to lodging and diseases.
In scientific publications, the variety is characterized as wheat with low baking qualities and weak gluten. Due to these properties, it is often used in breeding work as an object for comparative analysis of the rheological characteristics of dough and for typing the composition of gliadins and glutenins.
Sources6
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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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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