Variety traits
Protein content is a key grain quality indicator determining its grade, market value, and end-use, expressed as a percentage of grain mass.
Mentioned in descriptions 10 797 varieties reference book.
Protein content is a critically important indicator that determines the technological value of grain, which forms high-quality gluten for baking, as well as its nutritional value for feed. This parameter is expressed as a percentage of grain mass and directly affects the crop grade and its market value upon sale.
This indicator depends on the genetic potential of a variety, although the actual result is significantly influenced by agricultural practices and environmental conditions. Key factors in protein accumulation include nitrogen nutrition during the reproductive period, temperature regime, and water balance, with high yields often leading to a decrease in protein concentration due to the dilution effect.
To determine the mass fraction of protein, the Kjeldahl method, which is the arbitration method, the Dumas method, and rapid analysis using IR spectroscopy are employed. In the variety testing system, protein parameters are evaluated in various agro-climatic zones to determine variety stability, with high values for top-grade wheat often reaching 14% and above, whereas values below 11% limit baking properties.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Triticum durum Desf. · Durum wheat
Nesterova Natalia Havrylivna, Molodchenkova Olha Olehivna, Vasyliev Oleksii Anatoliiovych, Rybalka Oleksandr Illich, Kozlov Viktor Volodymyrovych, Lytvynenko Mykola Antonovych, Albul Anatolii Oleksiiovych, Palamarchuk Anatolii Ivanovych,
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Avena sativa L. · Oat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
IRTA (G. CATALUÑA)
Glycine max (L.) Merr. · Soybean
Akseniya K. Aleksieva, Minka N. Filipova
Avena sativa L. · Oat
Danko Hodowla Roslin Sp.z.o.o.
Zea mays L. · Maize
MARTURA TEODORCIOCAZANU IONBITICA ANA RALUCAIORDAN HORIA LUCIANBADUT CATERINAHORHOCEA DANIELA
Vicia faba L. · Broad bean
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Avena nuda L. · Naked oat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
x Tritordeum (Hordeum chilense x Triticum turgidum)
Agrasys S.L.
Vicia faba L. · Broad bean
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Triticum aestivum L. · Bread wheat
Kochubei Inna Oleksandrivna, Kosov Anatolii Hryhorovych, Kraievs`kyi Anatolii Mykolaiovych, Karpenko Oleksandr Oleksandrovych,
Zea mays L. · Maize
Glycine max (L.) Merr. · Soybean
Triticum aestivum L. · Bread wheat
Phaseolus vulgaris L. · Common bean
Lupinus albus L. · White lupin
VETOMAG FIRM RESEARCH CENTRE
Avena sativa L. · Oat
Vicia faba L. var. minuta (hort. ex Alef.) Mansf. · Tick Bean
Zea mays L. · Maize
Vicia villosa Roth · Hairy vetch
Triticum aestivum L. · Bread wheat
Helianthus annuus L. · Sunflower
Pisum sativum L. · Pea