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.
Hordeum vulgare L. · Barley
Saatzucht Donau GmbH & Co.KG
Triticum durum Desf. · Durum wheat
SAATZUCHT DONAU GES.M.B.H. & COKG
Glycine max (L.) Merr. · Soybean
MAYER BERNHARD
Secale cereale L. · Rye
WILDE PEER
Pisum sativum L. · Pea
KWS MOMONT RECHERCHE SARL, FR
Pisum sativum L. · Pea
Maribo Seed International ApS
Triticum aestivum L. · Bread wheat
Poljoprivredni fakultet (YU)
Glycine max (L.) Merr. · Soybean
Lidea France SAS, Lescar FR
Triticum aestivum L. · Bread wheat
LIMAGRAIN EUROPE
Hordeum vulgare L. · Barley
W WEIBULL
Hordeum vulgare L. · Barley
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Societa Produttori Sementi S.p.A
Triticum aestivum L. · Bread wheat
Nickerson International Research SNC (FR)
Hordeum vulgare L. · Barley
Syngenta UK Ltd
Triticum aestivum L. · Bread wheat
Lonnet Philippe
Glycine max (L.) Merr. · Soybean
NAUKOWO BADAWCZE CENTRUM ROZWOJU SOI 'AGESOYA' SP. Z O.O
Glycine max (L.) Merr. · Soybean
Andre Letourneau, Alain Letourneau,
Triticum aestivum L. · Bread wheat
Ottó Veisz^^^Zoltán Bedő^^^László Láng^^^Gyula Vida^^^László Szunics^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Pisum sativum L. · Pea
Selgen a.s., CZ
Triticum aestivum L. · Bread wheat
Mikic Sanja, Jevtic Radivoje, Momcilovic Vojislava, Mirosavljevic Milan,
Zea mays L. · Maize
MAS SEEDS
Hordeum vulgare L. · Barley
Selgen a.s., CZ
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Societa Produttori Sementi S.p.A