Vitality of rye grain of different ripeness degree and its correlation with protein quality

Longin, A.; Rejowski, A.

Vitality of rye grain of different ripeness degree and its correlation with protein quality

1987

Longin, A. | Rejowski, A. (Akademia Rolniczo-Techniczna, Olsztyn (Poland))

A study on the viability of rye grain as related to the protein composition of the grain revealed that the viability was at its highest at the wax-ripe stage and was dependent on the total amount of proteins present in the grain and on the stability of the albumin fraction in particular

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AGROVOC Keywords

albumine amande de la graine contenido proteico ensayo de semillas essai de semences peso molecular secale cereale semence semillas variedades viabilidad viabilidad de la semilla

Bibliographic information

Published in

Zeszyty Problemowe Postepow Nauk Rolniczych (Poland)

Issue 240 ISSN 0084-5477

Publisher

Panstwowe Wydawnictwo Naukowe

Other Subjects

Teneur en proteines; Longevite des semences; Poids moleculaire; Albuminas; Proteine/ maturation; Variete; Proteinas/ maduracion; Germenes; Viabilite

Language

Polish

Note

28 ref. Summaries (En, Ru)

Type

Summary

Source

Problems of seed biology and seed production, Polska Akademia Nauk, Warszawa (Poland). Wydzial Nauk Rolniczych i Lesnych.- Warszawa (Poland): Panstwowe Wydawnictwo Naukowe, 1987.- ISBN 83-01-03321. p. 65-76

In AGRIS since: 1989-08-15

Format: AGRIS AP

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Vitality of rye grain of different ripeness degree and its correlation with protein quality

1987

AGROVOC Keywords

Bibliographic information