1976 Genebank Dept.-Div. Genet. & Plant Breed.- Res. Inst. Crop Production (6)

 
Evaluation location: , Czech Republic
number of evaluation: 04; control accession: 01C0101627;
Trait(s) evaluated
001 PLANT - TUFT SHAPE (AT TIL
3 Accessions
003 PLANT - HEIGHT
3 Accessions
009 LEAF - FLAG - POSITION (AT
3 Accessions
011 LEAF - FLAG - WIDTH
3 Accessions
016 LEAF - LIGULE PRESENCE
3 Accessions
020 SPIKE - POSITION (AT FULL
3 Accessions
021 SPIKE - BRANCHINESS
3 Accessions
023 SPIKE - SHAPE
3 Accessions
024 SPIKE - LENGTH
3 Accessions
025 SPIKE - DENSITY (NO. OF SP
3 Accessions
026 SPIKE - AWNEDNESS
3 Accessions
027 SPIKE - AWNS TYPE
3 Accessions
028 SPIKE - COLOUR OF THE AWNS
3 Accessions
029 SPIKE - THRASHING
3 Accessions
030 SPIKE - BRITTLENESS OF RAC
3 Accessions
031 GLUME - SHAPE
3 Accessions
032 GLUME - SHOULDER SHAPE
3 Accessions
033 GLUME - BEAK TIP
3 Accessions
034 GLUME - TEXTURE
3 Accessions
035 GLUME - COLOUR
3 Accessions
036 GLUME - INDUMENTUM (HAIRIN
3 Accessions
037 LEMMA - DEGREE OF TIGHTNES
3 Accessions
038 CARYOPSIS - SHAPE
3 Accessions
039 CARYOPSIS - SURFACE
3 Accessions
040 CARYOPSIS - COLOUR
3 Accessions
041 CARYOPSIS - SULCUS SHAPE
3 Accessions
046C VEGETATION PERIOD -
3 Accessions
046E VEGETATION PERIOD -
3 Accessions
048 WINTER HARDINESS (FIELD -
3 Accessions
050 LODGING - RESISTANCE
3 Accessions
058 POWDERY MILDEW - PLANT - R
3 Accessions
060 STRIPE RUST - RESISTANCE
3 Accessions
061 BROWN RUST - RESISTANCE
2 Accessions
062 STEM RUST - RESISTANCE
3 Accessions
074 STAND - NUMBER OF PLANTS
2 Accessions
075 STAND - NUMBER OF SPIKES
3 Accessions
077 STAND - GRAIN YIELD(REPEAT
1 Accessions
078 STAND - GRAIN YIELD PRELIM
2 Accessions
080 STAND - 1000 GRAIN MASS
3 Accessions
083 PLANT - GRAIN MASS (TO THE
2 Accessions
084 PLANT - NUMBER OF PRODUCTI
2 Accessions
085 SPIKE - GRAIN MASS
3 Accessions
086 SPIKE - NUMBER OF GRAINS
3 Accessions
087 SPIKE - NUMBER OF SPIKELET
2 Accessions
088 SPIKELET - NUMBER OF SEEDS
2 Accessions
097 FLOUR - WET GLUTEN CONTENT
3 Accessions
098 GLUTEN SWELLING (BERLINER
3 Accessions
099 FLOUR - BAKING QUALITY (PR
3 Accessions