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.
Lolium perenne L. · Perennial ryegrass
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas
Trifolium pratense L. · Red clover
Poljoprivredni Institut Osijek, HR
Hordeum vulgare L. · Barley
Solodushko Vira Pylypivna, Liaschenko Oleksandr Ivanovych, Sten`ko Volodymyr Illich,
Brassica nigra (L.) W. D. J. Koch · Black mustard
Lisovyi Oleksandr Borysovych, Droscha Viktor Petrovych, Chaichevs`ka Nina Fedorivna, Boiko Evheniia Illivna, Slisarchuk Mykola Vitaliiovych,
Triticum aestivum L. · Bread wheat
Siroshtan Andrii Anatoliiovych, Yurchenko Tetiana Vasylivna, Derhachov Oleksandr Leonidovych, Volohdina Halyna Borysivna, Zamlila Nina Petrivna, Humeniuk Oleksandr Volodymyrovych, Kyrylenko Vira Viktorivna, Kolomiiets` Lidiia Andriivna, Kochmars`kyi Valen
Triticum aestivum L. · Bread wheat
SEMILLAS BATLLE, S.A.
Sorghum Moench · Sorghum
Khokhlov Oleksandr Mykolaiovych, Varenyk Borys Fedorovych, Petkov Valentyn Vasyl`ovych, Hamandii Vasyl Leonidovych, Dremliuk Hryhorii Kupriianovych,
x Triticosecale Wittm. ex A. Camus · Triticale
Filobok Vira Oleksiivna, Fomenko Nina Panteliivna, Bukreieva Halyna Ivanivna, Khudokormova Zhanna Mykolaivna, Filobok leontii Petrovych, Kudriashov Ihor Mykolaiovych, Bespalova Liudmyla Andriivna, Dudka Liubov Fedorivna, Kovtunenko Viktor IAkovych, Tymof
Hordeum vulgare L. · Barley
Dobroudja Agricultural Institute - General Toshevo (BG)
Glycine max (L.) Merr. · Soybean
Poltavskyi derzhavnyi ahrarnyi universytet
Triticum aestivum L. · Bread wheat
CO.SE.ME. S.R.L.
Triticum aestivum L. · Bread wheat
HANS-ARNE JÖNSSON C/O SVALÖF WEIBULL AB
Lens culinaris Medik. · Lentil
SPÓJNIA Hodowla i Nasiennictwo Ogrodnicze sp. z o.o.
Triticum aestivum L. · Bread wheat
Bertrand Schuling
Glycine max (L.) Merr. · Soybean
Agriculture & Agri-Food Canada (CA)
Trifolium pratense L. · Red clover
Saatzucht Steinach GmbH (DE)
Triticum durum Desf. · Durum wheat
PIONEER HI-BRED INT
Hordeum vulgare L. · Barley
Hans Küüts 35%,Ivi Küüts 30%,Toivo Orav 15%,Jaan Sarv 10%,Ülle Tamm 5%,Kadri Järve 5%
Vicia faba L. · Broad bean
SEMILLAS BATLLE
Zea mays L. subsp. mays (Maize Group) · Maize
Coop de Pau SCA (FR)
Sorghum bicolor (L.) Moench subsp. bicolor · Sorghum
TAYLOR EVANS
Glycine max (L.) Merr. · Soybean
Erik Gagnon
Glycine max (L.) Merr. · Soybean
University of Minnesota (US)
x Triticosecale Wittm. ex A. Camus · Triticale
Danko Hodowla Roslin Sp z.o.o. (PL)