1977 Genebank Dept.-Div. Genet. & Plant Breed.- Res. Inst. Crop Production (2)

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