| CHEMICAL | Lysine | Lysine in the grain, expressed as percent of protein. | 3.2 | | WHEAT.LYSINE.LINCOLN | PI 176200 TR83AZ SD | Not Available |
| CYTOLOGIC | Chromosome Number | Laboratory determination of chromosome number. | 42 | | WHEAT.PLOIDY.ABERDEEN | PI 176200 TR03ID SD | Not Available |
| DISEASE | Common Bunt Multiple III | Reaction to Common Bunt Multiple III (incited by Tilletia tritici and T. laevis), expressed as a percent of the susceptible check. | 100 | | WHEAT.CBUNT.ABERDEEN.04 | PI 176200 TR03ID SD | Not Available |
| DISEASE | Stripe Rust Adult Reaction MTV | Reaction to Stripe Rust (incited by Puccinia striiformis) in the adult plant stage in the field. See also related descriptor Stripe Rust Adult Severity. Grown in Mt. Vernon. | 2 - RESISTANT | | WHEAT.STRIPERUST.MTVERNON.85 | PI 176200 TR83AZ SD | Not Available |
| DISEASE | Stripe Rust Seedling React 17 | Reaction to Stripe Rust PST 17 (incited by Puccinia striiformis) in the seedling plant stage. | 2 - RESISTANT | | WHEAT.STRIPERUST.PULLMAN.GH.85 | PI 176200 TR83AZ SD | Not Available |
| DISEASE | Stripe Rust Adult Severity MTV | Percent severity or intensity of Stripe Rust (incited by Puccinia striiformis) in the adult plant stage in the field. See also related descriptor Stripe Rust Adult Reaction. Grown in Mt. Vernon. | 1 | | WHEAT.STRIPERUST.MTVERNON.85 | PI 176200 TR83AZ SD | Not Available |
| GROWTH | Growth Habit | Growth habit, based on a spring planting. | S - SPRING | | WHEAT.HABIT.ABERDEEN.00 | PI 176200 TR83AZ SD | Not Available |
| GROWTH | Plant Height Ratio | Height of the wheat plant from ground to the top of the spike (excluding awns) at maturity. Expressed as a ratio of the check entry. See also related descriptor Plant Height. | 1.862 | | WHEAT.AGRON.MARICOPA.00 | PI 176200 TR83AZ SD | Not Available |
| INSECT | Cereal Leaf Beetle | Reaction to Cereal Leaf Beetle (Oulema melanopus), based on larval feeding damage. | 3 - OVER 40% FOLIAGE EATEN | | WHEAT.CLB.MICHIGAN.63.70 | PI 176200 TR83AZ SD | Not Available |
| INSECT | Hessian Fly Biotype GP | Reaction to Hessian fly Biotype GP (Mayetiola destructor). | 9 - SUSCEPTIBLE (81-100% S) | | WHEAT.HESSIANFLY.WLAF.91 | PI 176200 TR83AZ SD | Not Available |
| INSECT | Hessian Fly Biotype L | Reaction to Hessian fly Biotype L (Mayetiola destructor). | 9 - SUSCEPTIBLE (81-100% S) | | WHEAT.HESSIANFLY.WLAF.91 | PI 176200 TR83AZ SD | Not Available |
| INSECT | Russian Wheat Aphid Chlorosis1 | Reaction to the Russian Wheat Aphid Biotype 1 (Diuraphis noxia). Amount of chlorosis. See RWA Leafroll descriptor, also. | 9 - PLANT DEATH OR NO RECOVERY POSSIBLE | | WHEAT.RWA.STILLWATER.93 | PI 176200 TR83AZ SD | Not Available |
| INSECT | Russian Wheat Aphid Leafroll1 | Reaction to the Russian Wheat Aphid Biotype 1 (Diuraphis noxia). Leafrolling symptoms. See RWA Chlorosis descriptor, also. | R - LEAVES ROLLED, LOOSELY TO TIGHTLY | | WHEAT.RWA.STILLWATER.93 | PI 176200 TR83AZ SD | Not Available |
| MORPHOLOGY | Spike Density | Visual measure of spike density. | 3 - (1 = LAX, 9 = VERY DENSE) | | WHEAT.LAB.ABERDEEN.18 | | Not Available |
| MORPHOLOGY | Spike Type | Shape characteristic of typical mature spikes. | 1 - FUSIFORM | | WHEAT.LAB.ABERDEEN.09E | PI 176200 TR03ID SD | Not Available |
| MORPHOLOGY | Glume Color | Color of the glumes. | 8 - WHITE/AMBER | | WHEAT.LAB.ABERDEEN.18 | | Not Available |
| MORPHOLOGY | Kernel Color | Color of the kernels. | 7 - TAN | | WHEAT.LAB.ABERDEEN.07B | PI 176200 TR03ID SD | Not Available |
| MORPHOLOGY | Awn Type | Type and extent of the awns. | 9 - AWNLESS | | WHEAT.LAB.ABERDEEN.18 | | Not Available |
| PHENOLOGY | Days to Flowering | Number of days from January 1 (inclusive) when 50% of the spikes are fully exserted from the boot. Expressed as a ratio of the check entry. See also related descriptor Days to Anthesis. | 1.267 | | WHEAT.AGRON.MARICOPA.00 | PI 176200 TR83AZ SD | Not Available |
| PRODUCTION | 1000 Kernel Weight | Thousand kernel weight, based on a 30ml volume sample size.
| 36.3 | | WHEAT.LAB.ABERDEEN.07B | PI 176200 TR03ID SD | Not Available |