1978 Genebank Dept.-Div. Genet. & Plant Breed.- Res. Inst. Crop Production

 
Evaluation location: , Czech Republic
number of evaluation: 02; control accession: 01C0101627;
Trait(s) evaluated
001 PLANT - TUFT SHAPE (AT TIL
12 Accessions
003 PLANT - HEIGHT
12 Accessions
009 LEAF - FLAG - POSITION (AT
12 Accessions
010 LEAF - FLAG -LENGTH
12 Accessions
011 LEAF - FLAG - WIDTH
12 Accessions
016 LEAF - LIGULE PRESENCE
12 Accessions
020 SPIKE - POSITION (AT FULL
12 Accessions
021 SPIKE - BRANCHINESS
12 Accessions
023 SPIKE - SHAPE
12 Accessions
024 SPIKE - LENGTH
12 Accessions
025 SPIKE - DENSITY (NO. OF SP
12 Accessions
026 SPIKE - AWNEDNESS
12 Accessions
027 SPIKE - AWNS TYPE
12 Accessions
028 SPIKE - COLOUR OF THE AWNS
12 Accessions
029 SPIKE - THRASHING
2 Accessions
030 SPIKE - BRITTLENESS OF RAC
12 Accessions
031 GLUME - SHAPE
2 Accessions
032 GLUME - SHOULDER SHAPE
12 Accessions
033 GLUME - BEAK TIP
12 Accessions
034 GLUME - TEXTURE
2 Accessions
035 GLUME - COLOUR
12 Accessions
036 GLUME - INDUMENTUM (HAIRIN
12 Accessions
037 LEMMA - DEGREE OF TIGHTNES
12 Accessions
038 CARYOPSIS - SHAPE
12 Accessions
039 CARYOPSIS - SURFACE
12 Accessions
040 CARYOPSIS - COLOUR
12 Accessions
041 CARYOPSIS - SULCUS SHAPE
12 Accessions
046C VEGETATION PERIOD -
12 Accessions
046E VEGETATION PERIOD -
12 Accessions
048 WINTER HARDINESS (FIELD -
12 Accessions
050 LODGING - RESISTANCE
12 Accessions
058 POWDERY MILDEW - PLANT - R
11 Accessions
060 STRIPE RUST - RESISTANCE
12 Accessions
062 STEM RUST - RESISTANCE
11 Accessions
074 STAND - NUMBER OF PLANTS
12 Accessions
075 STAND - NUMBER OF SPIKES
12 Accessions
077 STAND - GRAIN YIELD(REPEAT
12 Accessions
080 STAND - 1000 GRAIN MASS
12 Accessions
083 PLANT - GRAIN MASS (TO THE
12 Accessions
084 PLANT - NUMBER OF PRODUCTI
12 Accessions
085 SPIKE - GRAIN MASS
12 Accessions
086 SPIKE - NUMBER OF GRAINS
12 Accessions
087 SPIKE - NUMBER OF SPIKELET
12 Accessions
088 SPIKELET - NUMBER OF SEEDS
12 Accessions
097 FLOUR - WET GLUTEN CONTENT
12 Accessions
098 GLUTEN SWELLING (BERLINER
12 Accessions
099 FLOUR - BAKING QUALITY (PR
12 Accessions