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
Andre Letourneau, Alain Letourneau,
Pisum sativum L. · Pea
Cultivari Getreidezüchtungsforschung Darzau gGmbH
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Sorghum x drummondii (Steud.) Millsp. & Chase · Sudangrass
Pacific Seeds Pty Ltd
Medicago sativa L. · Alfalfa
SCHITEA MARIAMARTURA TEODORDRAGAN LENUTA
Secale cereale L. · Rye
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
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
MURESANU EUGENREZI RALUCAURDA ANCA CAMELIA
Zea mays L. · Maize
Goran Saratlic
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Glycine max (L.) Merr. · Soybean
MURESANU EUGENREZI RALUCAURDA ANCA CAMELIA
Triticum durum Desf. · Durum wheat
APSOVSEMENTI S.P.A. / CO.NA.SE. CONSORZIO NAZIONALE SEMENTI S.R.L.
Glycine max (L.) Merr. · Soybean
IACOBUŢA, Maria, MD / VOZIAN, Valeriu, MD / COROBCO, Victoria, MD / PINTELEI, Nina, MD / BELEAEV, Nina, MD
Triticum aestivum L. · Bread wheat
Tapio Juuti 65%, Hans Küüts 10%, Anne Ingver 10%, Reine Koppel 10%, Mati Koppel 5%
Triticum aestivum L. · Bread wheat
Landbouwbureau Wiersum BV (NL)
Hordeum vulgare L. · Barley
VASILESCU LILIANAGIURA AURELBUDE ALEXANDRUALIONTE ELIANAPETCU EUGEN IULIAN
Triticum aestivum L. · Bread wheat
Lemaire Deffontaines (FR)
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Brassica napus L. · Rapeseed
PACIFIC SEEDS PTY LTDA.
Triticum aestivum L. · Bread wheat
T. Rachinski,I. Panayotov, V. Gotsova, Tsv. Rachinska, A. Tsenov, I. Todorov
Triticum aestivum L. · Bread wheat
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Secale cereale L. · Rye
Danko Hodowla Roslin Sp.z.o.o.
Zea mays L. · Maize
MAY AGRO SEED CORP.
x Triticosecale Wittm. ex A. Camus · Triticale
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR