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ACCESSIONPLANT NAMETAXONOMYORIGINGENEBANKIMAGEAVAILABILITYRECEIVEDSOURCE TYPESOURCE DATECOLLECTION SITECOORDINATESELEVATIONHABITATIMPROVEMENT LEVELNARRATIVE
0PI 591816N86L090Triticum aestivum L. subsp. aestivum Nebraska, United StatesNSGCKERNELS1995DEVELOPED1995Genetic materialHard red winter wheat adapted to Great Plains environments. Flour protein concentrations, based on a minimum of two harvest years, were above average, and equivalent to Lancota. Characterized by a significant loss of flour dough strength and performance. Loaf volume averaged approximately 50% of HRWW of similar flour protein concentrations; gluten strength, as measured by the Mixograph, was markedly reduced, equivalent to that of Chinese Spring. Loss of quality is a direct consequence of the presence of the Glu-D1 null-allele from NapHal. [See PI 591816-591820 for accessions from the same Crop Science registration.]1499802PI 591816
1PI 591817N94L7843Triticum aestivum L. subsp. aestivum Nebraska, United StatesNSGCKERNELS1995DEVELOPED1995Genetic materialHard red winter wheat adapted to Great Plains environments. Flour protein concentrations, based on results from a minimum of two harvest years, were above average, and equivalent to that of Lancota. Characterized by a significant loss of flour dough strength and performance. SDS sedimentation volumes averaged approximately 50% that of HRWW of similar flour protein concentrations; gluten strength, as measured by the Mixograph, was markedly reduced, equivalent to that of Chinese Spring. Loss of quality is a direct consequence of the presence of the Glu-D1 null-allele from NapHal. [See PI 591816-591820 for accessions from the same Crop Science registration.]1499803PI 591817
2PI 591818N94L7844Triticum aestivum L. subsp. aestivum Nebraska, United StatesNSGCKERNELS1995DEVELOPED1995Genetic materialHard red winter wheat adapted to Great Plains environments. Flour protein concentrations, based on a minimum of two harvest years, were above average, and equivalent to Lancota. Characterized by a significant loss of flour dough strength and performance. SDS sedimentation volumes averaged approximately 50% that of HRWW of similar flour protein concentrations; gluten strength, as measured by the Mixograph, was markedly reduced, equivalent to that of Chinese Spring. Loss of quality is a direct consequence of the presence of the Glu-D1 null-allele from NapHal. [See PI 591816-591820 for accessions from the same Crop Science registration.]1499804PI 591818
3PI 591819N94L7845Triticum aestivum L. subsp. aestivum Nebraska, United StatesNSGCKERNELS1995DEVELOPED1995Genetic materialHard red winter wheat adapted to Great Plains environments. Flour protein concentrations, based on a minimum of two harvest years, were above average, and equivalent to Lancota. Characterized by a significant loss of flour dough strength and performance. SDS sedimentation volumes averaged approximately 50% that of HRWW of similar flour protein concentrations; gluten strength as measured by the Mixograph, was markedly reduced, equivalent to that of Chinese Spring. Loss of quality is a direct consequence of the presence of the Glu-D1 null-allele from NapHal. [See PI 591816-591820 for accessions from the same Crop Science registration.]1499805PI 591819
4PI 591820N94L7846Triticum aestivum L. subsp. aestivum Nebraska, United StatesNSGCKERNELS1995DEVELOPED1995Genetic materialHard red winter wheat adapted to Great Plains environments. Flour protein concentrations, based on a minimum of two harvest years, were above average, and equivalent to Lancota. Characterized by a significant loss of flour dough strength and performance. SDS sedimentation volumes averaged approximately 50% that of HRWW of similar flour protein concentrations; gluten strength, as measured by the Mixograph, was markedly reduced, equivalent to that of Chinese Spring. Loss of quality is a direct consequence of the presence of the Glu-D1 null-allele from NapHal. [See PI 591816-591820 for accessions from the same Crop Science registration.]1499806PI 591820