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Please noteThe majority of genebanks are committed to providing small samples of genebank material for purposes of research and education on request (usually via their website) usually for free, usually between 5g and 10g per accession requested. However response time and quality of sample sent can vary between genebanks.
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genetic, synonym, susceptibility/resistance and pedigree data from GRIS
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| Given name + traits | Accession # + images + dates | Genetic data | OriginNOTE + collected | Ancestry | Other names + other # | Notes | ||
N94L7843 Triticum aestivum habit = Winterstatus = Breeding/research material order = available | # PI 591817 @ USDA-ARS (USA) INFO > GRIS | GRIS{Glu-D1i} | United States, Nebraska (developed) | other # = GRIS{PI-591817} | Remark: Hard 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. History: DEVELOPED 1995 Nebraska, United States by Graybosch, R., USDA-ARS; Mattern, P., University of Nebraska; Peterson, C., USDA, ARS | |||
| Given name + traits | Accession # + images + dates | Genetic data | OriginNOTE + collected | Ancestry | Other names + other # | Notes | ||
N94L7843 Triticum aestivum habit = Winterstatus = Breeding/research material order = available | # PI 591817 @ USDA-ARS (USA) INFO > GRIS | GRIS{Glu-D1i} | United States, Nebraska (developed) | other # = GRIS{PI-591817} | Remark: Hard 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. History: DEVELOPED 1995 Nebraska, United States by Graybosch, R., USDA-ARS; Mattern, P., University of Nebraska; Peterson, C., USDA, ARS | |||