The Liocorno variety is a subject of scientific research in the fields of genetics, breeding, and phytopathological monitoring. It is used as germplasm for studying resistance mechanisms to diseases such as powdery mildew and brown rust.
Within the framework of grain quality analysis, this variety is being investigated for the content of high-molecular-weight glutenin subunits, which directly influence the baking properties of flour and dough characteristics. Detailed agronomic indicators for the variety are not presented in open sources.
Sources4
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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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