1976 Genebank Dept.-Div. Genet. & Plant Breed.- Res. Inst. Crop Production (14)

 
Evaluation location: , Czech Republic
number of evaluation: 15; control accession: 01C0101627;
Trait(s) evaluated
001 PLANT - TUFT SHAPE (AT TIL
1 Accessions
003 PLANT - HEIGHT
1 Accessions
005 STEM - THICKNESS
1 Accessions
009 LEAF - FLAG - POSITION (AT
1 Accessions
011 LEAF - FLAG - WIDTH
1 Accessions
018 SPIKE - COLOUR AFTER HEADI
1 Accessions
020 SPIKE - POSITION (AT FULL
1 Accessions
021 SPIKE - BRANCHINESS
1 Accessions
023 SPIKE - SHAPE
1 Accessions
024 SPIKE - LENGTH
1 Accessions
025 SPIKE - DENSITY (NO. OF SP
1 Accessions
026 SPIKE - AWNEDNESS
1 Accessions
027 SPIKE - AWNS TYPE
1 Accessions
028 SPIKE - COLOUR OF THE AWNS
1 Accessions
029 SPIKE - THRASHING
1 Accessions
030 SPIKE - BRITTLENESS OF RAC
1 Accessions
031 GLUME - SHAPE
1 Accessions
032 GLUME - SHOULDER SHAPE
1 Accessions
033 GLUME - BEAK TIP
1 Accessions
034 GLUME - TEXTURE
1 Accessions
035 GLUME - COLOUR
1 Accessions
036 GLUME - INDUMENTUM (HAIRIN
1 Accessions
037 LEMMA - DEGREE OF TIGHTNES
1 Accessions
038 CARYOPSIS - SHAPE
1 Accessions
039 CARYOPSIS - SURFACE
1 Accessions
040 CARYOPSIS - COLOUR
1 Accessions
041 CARYOPSIS - SULCUS SHAPE
1 Accessions
044 VEGETATION - CHARACTER
1 Accessions
046C VEGETATION PERIOD -
1 Accessions
046E VEGETATION PERIOD -
1 Accessions
048 WINTER HARDINESS (FIELD -
1 Accessions
050 LODGING - RESISTANCE
1 Accessions
058 POWDERY MILDEW - PLANT - R
1 Accessions
060 STRIPE RUST - RESISTANCE
1 Accessions
061 BROWN RUST - RESISTANCE
1 Accessions
062 STEM RUST - RESISTANCE
1 Accessions
068 LOOSE SMUT - RESISTANCE
1 Accessions
069 HEAD SMUT - RESISTANCE
1 Accessions
077 STAND - GRAIN YIELD(REPEAT
1 Accessions
078 STAND - GRAIN YIELD PRELIM
1 Accessions
080 STAND - 1000 GRAIN MASS
1 Accessions
083 PLANT - GRAIN MASS (TO THE
1 Accessions
084 PLANT - NUMBER OF PRODUCTI
1 Accessions
085 SPIKE - GRAIN MASS
1 Accessions
086 SPIKE - NUMBER OF GRAINS
1 Accessions
097 FLOUR - WET GLUTEN CONTENT
1 Accessions
098 GLUTEN SWELLING (BERLINER
1 Accessions
099 FLOUR - BAKING QUALITY (PR
1 Accessions