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 aestivum L. · Bread wheat
Saatzucht Josef Breun GmbH & Co.KG (DE)
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Glycine max (L.) Merr. · Soybean
INSTITUTE OF FIELD AND VEGETABLE CROPS
Medicago sativa L. · Alfalfa
Institute of field and vegetable crops, Novi Sad, Serbia
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Triticum durum Desf. · Durum wheat
REGAL SEMENTI SRL
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Glycine max (L.) Merr. · Soybean
Vidich Milosh, Miladinovych IEhor,
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad, Srbija
Medicago sativa L. · Alfalfa
Institute of Field and Vegetable Crops (SB)
Hordeum vulgare L. · Barley
Nordic Seed A/S
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Triticum aestivum L. · Bread wheat
László Láng^^^Zoltán Bedő^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Helianthus annuus L. · Sunflower
Institut za ratarstvo i povrtarstvo, Novi Sad
Hordeum vulgare L. · Barley
Momcilovic Vojislava, Przulj Novo,
x Triticosecale Wittm. ex A. Camus · Triticale
ITTU GHEORGHESAULESCU NICOLAEITTU MARIANAMUSTATEA POMPILIU
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum durum Desf. · Durum wheat
Gyula Vida^^^Ottó Veisz^^^Zoltán Bedő^^^László Láng^^^Ildikó Karsai
Pisum sativum L. · Pea
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
KWS UK LTD
Trifolium pratense L. · Red clover
Norddeutsche Pflanzenzucht Hans-Georg Lembke KG. Herrn Dr. Martin Frauen / Dr. Rolf Gaue / Wilbert Luesink