Details of plant genetic resources
Passport data of JP 22997
| JP No. (Accession No.) | 22997 |
| Plant name | Wheat (Common wheat) |
| Scientific name | Triticum aestivum (L.) Thell. |
| Cultivar/Accession name | NOVI SAD 1439 |
| Origin | YUGOSLAVIA [FORMER: 1929-1992] |
| Status | Unknown |
| Collection source | Introduced |
| Conservation ID | |
| Form of Distribution | Seed |
| Standard Quantity of distribution | 50 seeds |
| Germination percentage | 88% |
| Application for distribution | Order |
C&E Data (Wheat - Conservation ID: 25344, Sown on Sep 18, 2014)
| Plant habit | Semi-prostrate |  | (HOKKAIDO, 2015) |
| Culm length | 114 (cm) |  | (HOKKAIDO, 2015) |
| Ear length | 11.2 (cm) |  | (HOKKAIDO, 2015) |
| Existence of awn | Slightly abundant |  | (HOKKAIDO, 2015) |
| Glume color | Yellowish brown |  | (HOKKAIDO, 2015) |
| Grain size | Slightly large |  | (HOKKAIDO, 2015) |
| Grain color | Reddish brown |  | (HOKKAIDO, 2015) |
| Heading time | Jun 1, 2015 | | (HOKKAIDO, 2015) |
| Maturity date | Jul 27, 2015 | | (HOKKAIDO, 2015) |
| Spike shape | Drill form-Fusiform |  | (HOKKAIDO, 2015) |
| Awn length | Long |  | (HOKKAIDO, 2015) |
| Glume pubescence | Absent |  | (HOKKAIDO, 2015) |
| Anther color | Yellow |  | (HOKKAIDO, 2015) |
| Grain shape | Oval |  | (HOKKAIDO, 2015) |
| Powdery mildew resistance | Very high 測定不可 |  | (HOKKAIDO, 2015) |
| Leaf rust resistance | Low |  | (HOKKAIDO, 2015) |
| Snow mold tolerance | Slightly high |  | (HOKKAIDO, 2015) |
C&E Data (Wheat - Conservation ID: 25344, Sown on Oct 15, 2012)
| Heading time | May 9 | | (NAGASAKI, 2012) |
C&E Data (Wheat - Conservation ID: 25344)
| Plant habit | Nearly-erect |  | (NAGANO, 2010) |
| Culm length | 128 (cm) |  | (NAGANO, 2010) |
| Ear length | 9.5 (cm) |  | (NAGANO, 2010) |
| Existence of awn | Very abundant |  | (NAGANO, 2010) |
| Glume color | Light yellow |  | (NAGANO, 2010) |
| Grain size | Slightly large |  | (NAGANO, 2010) |
| Grain color | Reddish brown |  | (NAGANO, 2010) |
| Heading time | Jun 3 | | (NAGANO, 2010) |
| Maturity date | Jul 21 | | (NAGANO, 2010) |
C&E Data (Wheat - Conservation ID: 25344, Sown on May 25, 2005)
| Heading time | Jul 28 | | (IBARAKI, 2005) |
| Spring wheat or winter wheat | Spring type |  | (IBARAKI, 2005) |
C&E Data (Wheat - Conservation ID: 25344)
| Culm length | 106 (cm) |  | (IWATE, 2002) |
| Ear length | 10.0 (cm) |  | (IWATE, 2002) |
| Existence of awn | Intermediate |  | (IWATE, 2002) |
| Glume color | Yellow |  | (IWATE, 2002) |
| Grain size | Intermediate |  | (IWATE, 2002) |
| Grain color | Brown |  | (IWATE, 2002) |
| Heading time | May 30 | | (IWATE, 2002) |
| Maturity date | Jul 13 | | (IWATE, 2002) |
| Culm angle | Intermediate |  | (IWATE, 2002) |
| Culm waxiness | Very little |  | (IWATE, 2002) |
| Leaf sheath waxiness | Very little |  | (IWATE, 2002) |
| Leaf flecking | Almost none |  | (IWATE, 2002) |
| Spike shape | Fusiform |  | (IWATE, 2002) |
| Spike waxiness | Very little |  | (IWATE, 2002) |
| Awn length | Slightly long |  | (IWATE, 2002) |
| Glume pubescence | Absent |  | (IWATE, 2002) |
| Grain shape | Slightly slender |  | (IWATE, 2002) |
| Sprouting resistance | Difficult |  | (IWATE, 2002) |
| Lodging resistance | Low |  | (IWATE, 2002) |
| Yellow mosaic resistance | Intermediate |  | (IWATE, 2002) |
| Powdery mildew resistance | Intermediate |  | (IWATE, 2002) |
| Leaf rust resistance | Low |  | (IWATE, 2002) |
| Presense, absense or degree of black point grain | Very little |  | (IWATE, 2002) |
| Cold tolerance | Very low |  | (IWATE, 2002) |
| Snow mold tolerance | Intermediate |  | (IWATE, 2002) |
| Potential yield | Very low |  | (IWATE, 2002) |
| 1000 grain weight | Light |  | (IWATE, 2002) |
| Test weight | Slightly light |  | (IWATE, 2002) |
| Grain quality | Intermediate |  | (IWATE, 2002) |
| Grain hardness | Slightly hard |  | (IWATE, 2002) |
| Glossiness of grain | Glossy |  | (IWATE, 2002) |
| Crude protein content of 60% flour | Slightly high |  | (IWATE, 2002) |
| Flour yield | Low |  | (IWATE, 2002) |
| Whiteness of flour | High |  | (IWATE, 2002) |
| Brightness of flour | High |  | (IWATE, 2002) |
| Yellowness of flour | Intermediate |  | (IWATE, 2002) |