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
Maia Raudseping, 33,3%, Enn Kaljo, 33,3%, Lea Narits, 33,4%
Glycine max (L.) Merr. · Soybean
Sylvain Legay
x Triticosecale Wittm. ex A. Camus · Triticale
RAC Station federale de recherches agronomiques de Changins (CH)
Triticum aestivum L. · Bread wheat
KWS UK LTD
Glycine max (L.) Merr. · Soybean
MURESANU EUGENREZI RALUCAURDA ANCA CAMELIA
Triticum aestivum L. · Bread wheat
HAZERA (1939)
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Lupinus luteus L. · Yellow lupin
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU»
Pisum sativum L. · Pea
SPÓJNIA Hodowla i Nasiennictwo Ogrodnicze sp. z o.o.
Triticum durum Desf. · Durum wheat
P. Mindorovski, J. Jelev, A. Gyurov, Ts. Lalev, D. Dechev
Lupinus angustifolius L. · Narrow-leaf lupin
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Hordeum vulgare L. · Barley
Zeneca Seeds UK Ltd
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V. (NL)
Triticum aestivum subsp. aestivum x Triticum aestivum subsp. spelta
Frigyes Varga
Vicia sativa L. · Common vetch
Jouffray-Drillaud SA (FR)
Triticum aestivum L. · Bread wheat
Anne Ingver 70%, Merlin Haljak 10%, Reine Koppel 20% Centre of Estonian Rural Research and Knowledge
Glycine max (L.) Merr. · Soybean
P.H.PETERSEN SAATZUCHT LUNDSGAARD
Medicago lupulina L. · Black medic
DLF SEEDS A/S
Hordeum vulgare L. · Barley
Apsovsementi S.p.A., CREA-GB
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Secale cereale L. · Rye
Pennington Seeds Inc
Triticum durum Desf. · Durum wheat
CERMIS C/O FONDAZIONE GIUSTINIANI BANDINI
Pisum sativum L. · Pea
HAO-DEMETER-Fodder Crops and Pastures Institute