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.
Glycine max (L.) Merr. · Soybean
Syngenta Participations AG
Brassica napus var. napus · Rapeseed
Marjanovic Jeromela Ana
Triticum aestivum L. · Bread wheat
BLYZNIUK BOHDANA, DUBOVYK NATALIIA, HUDZENKO VOLODYMYR, ZAMLILA NINA, KYRYLENKO VIRA, HUMENIUK OLEKSANDR, KOCHMARSKYI VALENTYN, DERHACHOV OLEKSANDR, DEMYDOV OLEKSANDR, PIRYCH ALINA
Triticum aestivum L. · Bread wheat
Dubova Oksana Anatoliivna, Chaika Anatolii Mykolaiovych, Burdeniuk-Tarasevych Larysa Antonivna,
Triticum aestivum L. · Bread wheat
Babaiants Lazar Tihranovych, Holub IEvheniia Anatoliivna, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Antonovych, Lytvynenko Raisa Ivanivna, Reshetnikova Valentyna Semenivna, Rubakha Serhii Andriiovych, Solomonov Ruslan Viacheslavovych, Parfentiev Myk
Triticum aestivum L. · Bread wheat
SIROSHTAN ANDRII, MURASHKO LIUDMYLA, VOLOHDINA HALYNA, ZAMLILA NINA, KOLOMIIETS LIDIIА, HUMENIUK OLEKSANDR, DERHACHOV OLEKSANDR, DEMYDOV OLEKSANDR, KOCHMARSKYI VALENTYN, KYRYLENKO VIRA
Trifolium repens L. · White clover
Secale cereale L. · Rye
Trifolium pratense L. · Red clover
Vicia sativa L. · Common vetch
Triticum durum Desf. · Durum wheat
Lolium multiflorum Lam. ssp. italicum (A. Br.) Volkart · Italian ryegrass
Lens culinaris Medik. · Lentil
Trifolium pratense L. · Red clover
Brassica napus var. napus · Rapeseed
Pisum sativum L. · Pea
Hordeum vulgare L. · Barley
Trifolium incarnatum L. · Crimson clover
Triticum aestivum L. · Bread wheat
Brassica napus var. napus · Rapeseed
Pisum sativum L. · Pea
Trifolium pratense L. · Red clover
Trifolium incarnatum L. · Crimson clover
Medicago sativa L. · Alfalfa