Wheat

Descriptors
Category: CHEMICAL

1. Flour crude protein dry mass (%) (FLOUR_PROTEIN) Flour crude protein dry mass (%)
2. Starch content (%) (GRAIN_STARCH) Starch content

Category: DISEASE

1. Disease: rust (BR_RUST) 1= [absent], 5= [medium], 9= [strong (All leaf area on all plants affected)]⸥; Scale: ⸤1 to 9
2. Disease: mildew (POW_MILD) 1= [absent], 5= [medium], 9= [strong (All leaf area on all plants affected)]
3. Puccinia recondita: susceptibility (PUCCI_RECOND_SUSCEP) 1= [very resistant], 5= [intermediate resistance], 9= [very susceptible]⸥; Scale: ⸤1 to 9⸥; Standard: ⸤⸥; Description: ⸤Susceptibility to brown rust, Puccinia recondita.⸥
4. Puccinia striiformis: susceptibility (PUCCI_STRIIF_SUSCEP) 0= [no infection], 1= [weak], 9= [strong]⸥; Scale: ⸤0, 1 to 9⸥; Standard: ⸤⸥; Description: ⸤Infection of yellow rust, Puccinia striiformis.⸥
5. Susceptibility to Powdery mildew (Erysiphe graminis) (SUSCP_POW_MILD_GRAM) 0= [outlier1], 1= [very resistant], 5= [intermediate resistance], 9= [very susceptible]⸥ Description: ⸤Susceptibility to powdery mildew, Erysiphe graminis.⸥
6. Susceptibility to Septoria nodorum (SUSCP_SEPTO_NODOR) 1= [very resistant], 5= [intermediate resistance], 9= [very susceptible]⸥ Description: ⸤Susceptibility to glume blotch, Septoria nodorum.⸥

Category: MORPHOLOGY

1. Awenedness (AWENEDN) 1 (Awnless (blunt or inflate)), 2([intermediate or short), 3 (awned or long)
2. Culm: glaucosity of neck (CULM_GLAUC_NECK) 1= [absent], 3= [weak], 5= [medium], 7= [strong], 9= [very strong]
3. Ear: density (EAR_DENS) 1= [very lax], 5= [medium], 9= [very dense]⸥; Scale: ⸤1, 5, 9
4. Ear: glaucosity (EAR_GLAUC) 1= [absent], 3= [weak], 5= [medium], 7= [strong], 9= [very strong]
5. Flag leaf: anthocyanin coloration of auricles (FL_LEAF_ANTHOC_COL_AURIC) 1= [absent], 5= [medium], 9= [strong]
6. Flag leaf: plants with recurved flag leaves (FL_LEAF_FREQ_PLA_REC_FL_L) 1= [absent], 5= [medium], 9= [very high]
7. Leaf: ligula (LEAF_LIGULA) 1= [absent or very weak], 2= [present]
8. Leaf: pubescence (LEAF_PUB) 1= [glossy], 5= [intermediate], 9= [very hairy]
9. Lodging (LODG) 1= [completely standing], 9= [completely lodged]
10. Lower glume: hair (LOW_GLUM_HAIR) 3= [weak], 5= [medium], 7= [strong]⸥ Description: Lower glume: extent of internal hair
11. Plant: growth habit (PLA_GROW_HAB) 1= [very prostrate], 5= [intermediate], 9 = [very erect]
12. Plant: growth habit (Reversed scale 1,3,5,7,9) (PLA_GROW_HAB2) 1= [erect], 3= [semi-erect], 5= [intermediate], 7= [semi-prostrate], 9= [prostrate]⸥; Reversed scale legacy data
13. Plant: height (scale 1-9) (PLA_HEIGHT_SCALED) 1= [very short], 5= [medium], 9= [very long]
14. Seed: kernel color (SEED_KERN_COL) 1= [black], 2= [blue], 3= [brown], 4= [grey], 5= [purple], 6= [red], 7= [tan], 9= [yellow\\n], 1A= [black and white], 1B= [black and brown], 3A= [brown and white], 8A= [white], 8B= [amber]
15. Seed: kernel covering (hulless-hulled) (SEED_KERN_COV_HULL_HULL) 1= [naked (hulless)], 9= [covered by lemma (hulled)]
16. Seed: kernel development (SEED_KERN_DEVEL) 1= [normal], 2= [shriveled], 3= [very shriveled]
17. Seed: 1000 kernel weight (g) (SEED_TGW) Unit: ⸤g⸥; Codes: ⸤null⸥; Scale: ⸤⸥; Standard: ⸤k857⸥; Description: ⸤Seed: weight per 1000 seeds in grams⸥
18. Spike: awn color (SPIKE_AWN_COL) 2= [blue], 3= [brown], 4= [grey], 5= [purple], 6= [red], 7= [tan], 8= [white/amber], 9= [yellow\\n], 1A= [black and white], 1B= [black and brown], 3A= [brown and white]
19. Spike: glume beak shape (SPIKE_GLU_BEAK_SHA) 1= [obtuse], 2= [acute], 3= [acuminate], 4= [aristulate/aristate\\n]⸥; Standard: ⸤see drawings in Briggle and Reitz 1963, 23
20. Spike: glume color (SPIKE_GLU_COL) 1= [black (black and white-1A or black and brown-1B)], 2= [blue], 3= [brown (brown and white-3A)], 4= [grey], 5= [purple], 6= [red], 7= [tan], 8= [white/amber], 9= [yellow\\n]
21. Spike: glume pubescence of outer surface (hairs on kiel or margins not considered) (SPIKE_GLU_PUBE_OUT_SUR) 1= [absent], 3= [edge only], 5= [low (short or fine)], 9= [high (readily visible)\\n]
22. Spike: glume shoulder shape (SPIKE_GLU_SHOU_SHA) 1= [wanting], 2= [oblique], 3= [rounded], 4= [square], 5= [elevated], 6= [apiculate], 8= [outlier1]⸥; Scale: ⸤1 to 6⸥; Standard: ⸤see drawings in Briggle and Reitz 1963, 22.
23. Spike: length in cm (excluding awns) (cm) (SPIKE_LENG_CM_EXCL_AWN) The length of spike excluding awns (average from 5 typical spikes).⸥
24. Spike: number of infertile or reduced spikelets at bottom (no.) (SPIKE_NUM_INFE_RED_SPIKL_BOT) Spike: number of infertile or reduced spikelets at bottom (no.)
25. Spike: number of spikelets (no.) (SPIKE_NUM_SPIKEL) Number of spikelets from average of 5 typical spikes.⸥
26. Spike: shape (SPIKE_SHA) 1= [fusiform (Taper)], 2= [branched], 3= [oblong(strap)], 5= [clavate (club-shaped)], 9= [elliptical]
27. Straw: Hollowness of stem below spike (peduncle) (STRAW_HOLLOWN_BELOW_SPI) 1= [hollow], 5= [intermediate], 9= [solid]
28. Straw: Hollowness of stem, middle of stem (between 2nd and 3rd internode) (STRAW_HOLLOWN_MIDDLE) 1= [hollow], 5= [intermediate], 9= [solid]⸥; Scale: ⸤⸥;
29. Straw strength (STRAW_STRENGTH) 1= [very weak], 5= [medium], 9= [very strong]⸥; Scale: ⸤1 to 9
30. Leaf blade: diameter(widest point) (UPOV_TWV/33/2_1999_3) 3= [Narrow], 5= [Medium], 7= [Broad]⸤ UPOV_TWV/33/2_1999_3

Category: PHENOLOGY

1. Days to emergence (d) (DAYS_EMERG) Number of days from sowing to seeding rows visable⸥
2. Days to maturity (d) (DAYS_MAT_GROW) Number of days from sowing/start of growing to the day when 90% of plants are matured.⸥
3. Ear: emergence (EAR_EMER) 1= [very early], 5= [medium], 9= [very late]
4. Field emergence (%) (FIELD_EMERG_PCT) Field emergence (%)
5. Growing time (GROW_TIME_MATURITY) 1= [very short time], 9= [very long time]⸥ Description: ⸤Growing time to harvest (maturity).⸥
6. Seed shattering (SEED_SHATT) scale (1=no shattering) - 5 (complete shattering)

Category: PRODUCTION

1. Yield (kg/ha) (YIELD_PLOT2HA) Harvest yield of 15 m2 plots ajusted to kg/ha

Category: QUALITY

1. Bread quality of crust (BREAD_CRUST) Baking SW
2. Bread elasticity (BREAD_ELAST) Baking SW
3. Bread_height/width (no form, free bun) (BREAD_HEIGHT/WIDTH_FB) Baking SW
4. Bread_height (no form, free bun) (mm) (BREAD_HEIGHT_FB) Baking SW
5. Bread mass (g/100 g flour) (BREAD_MASS) Baking SW
6. Bread porosity (Dallman scale) (BREAD_POROS (Dalman)) Baking SW
7. Bread shape (Molin scale) (BREAD_SHAPE (Molin)) Baking SW
8. Bread volume after 70 min (ml/100g flour) (BREAD_VOL_70) Baking SW
9. Bread volume after 80 min (ml/100g flour) (BREAD_VOL_80) Baking SW
10. Bread volume (no form, free bun)(ml/100g flour) (BREAD_VOL_FB) Baking SW
11. Bread_width (no form, free bun) (mm) (BREAD_WIDTH_FB) Baking SW
12. Dough yield (g/100 g flour) (DOUGH_YIELD) Baking SW
13. Falling number (s) (FALL_NUMBER) Falling number (s)
14. Falling_number_pre-baking (s) (FALL_NUMBER_BAKING) ICC 107/1
15. Flour ash content ((% DM (N*5.7)) (FLOUR_ASH_PCT) Flour ash content ((% DM (N*5.7))
16. Flour mix dry gluten (FLOUR_MIX_DRY_GLUTEN) ICC137/1
17. Flour mix falling number (s) (FLOUR_MIX_FALL_NUMBER) ICC 107/1
18. Flour mix gluten index (FLOUR_MIX_GLUTEN_INDEX) ICC No. 155
19. Flour mix glutogram (FLOUR_MIX_GLUTOGRAM) ICC137/1
20. Flour mix moisture (%) (FLOUR_MIX_MOIST) ISO 12099
21. Flour mix wet gluten (FLOUR_MIX_WET_GLUTEN) ICC137/1
22. Gluten NIR modell (GRAIN_GLUTEN_NIR) Gluten NIR modell
23. Hardness (%) (GRAIN_HARDN) Hardness (%)
24. Milling test (%) (GRAIN_MILL) Milling test (%)
25. Grain moisture (%) (GRAIN_MOIST) Grain moisture (%)
26. Grain protein (Dumas) (%) (GRAIN_PROT) Grain protein (Dumas) (%)
27. Test weight (g/l) (GRAIN_TEST_WEIGT) Test weight (g/l)
28. Wet gluten (%) (WET GLUTEN) Wet gluten (%)
29. Zeleny's sedimentation test (l) (ZELENY) Zeleny's sedimentation test (l)

Category: STRESS

1. Winter survival (%) (WINT_SUR_PCT) Description: ⸤Percentage of overwintering plants