Descriptors for wheat (Revised)

1985
Crop
wheat
Publisher
IBPGR
Bibliographic citation

CEC, IBPGR. (1985). Descriptors for wheat (Revised). International Board for Plant Genetic Resources, Rome; Programme Committee on Disease Resistance Breeding and Use of Gene Banks, Brussels, Belgium.

Version
1985
Original language
English
Classification
Characterization
Data type
Coded
CodeTermDescription
1Winter
2FacultativeIntermediate
3Spring

Height of plant at maturity, measured from ground to the top of the spike. excluding awns

Original language
English
Classification
Characterization
Data type
Free text

Counted as days from sowing to 50% of plants in flower. However, when planting in dry soils, in drland areas, it is counted from the first day of rainfall or irrigation which is sufficient for germination

Original language
English
Classification
Characterization
Data type
Free text

See Figure 1, a visual measure of the density of a spike, measured on 1-9 scale. (spike density is not the same as spike shape)

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

1

Very lax

3

Lax

5

Intermediate

7

Dense

9

Very dense

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

0

Awnless

3

Awnletted Short awns

7

Awned Conspicuous

observed on the outer glume

Original language
English
Classification
Characterization
Data type
Coded
CodeTermDescription
1White
2Red to brown
3Purple to black

Measured on the outer side of sterile glume

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

0

Absent

3

Low

7

High

The average number of spikelets per spike from five typical spikes selected from the growing accession.

Original language
English
Classification
Characterization
Data type
Numeric

The average number of seeds per spikelet, obtained from the central portion of the spike - using the five typical spikes coded in 4.2.6

Original language
English
Classification
Characterization
Data type
Numeric

If the is difficult to decide then the sodium hydroxide test can be used. Place grains in the petri-dish and add 25 ml of 5% solution NaOH for 60-90 minutes. Original red grains will be dark brownish orange. and white grains will be straw yellow.

Original language
English
Classification
Characterization
Data type
Coded
CodeTermDescription
1White
2Red
3Purple

See Figure 2.

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

3

Small

5

Intermediate

7

Large

9

Very large Only applies to some turgdim types

Glass-like appearance. When seeds are transversely sectioned

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

3

Not Vitreous

5

Partly vitreous

7

Vitreous

Appearance during tillering, but before jointing

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

3

Upright

7

Prostrate

Subjective assessment of the tillers number per plant at low densities

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

3

Low

7

High

Extent to which long days hasten flowering

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

0

Insensitive

3

Low

7

High

Tendency of grains to sprout in the ear as a result of high moisture near to the harvest, recorded on 1-9 scale

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

3

Low sprouting

7

High sprouting

Appearance of dry seeds after harvest

Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

3

Plump

5

Intermediate

7

Shrivelled

Measured as percentage of dry weight, (seed moisture equal to or less than 12%). Indicate the conversion factor used either N x 6.25 or N x 5.6

Original language
English
Classification
Characterization
Data type
Numeric
Unit of measure
%

Percentage of lysine per per unit protein (absolute)

Original language
English
Classification
Characterization
Data type
Free text

Performance in tests for making the the products listed below: (bread, pasta, biscuits)

Original language
English
Classification
Characterization
Data type
Coded
CodeTermDescription
1Good
2Poor