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2010 Vermont Spring Wheat Variety Trial Results - Figure 3

Figure 3. Crude protein of 30 spring wheat varieties, Alburgh, VT.

*Varieties with the same letter did not differ significantly in yield.

HRS7001J (l) = 12.1 Crude Protein (%)

Batiscan (kl) = 12.5 Crude Protein (%)

Nick (jkl) = 12.7 Crude Protein (%)

Tom (ijkl) = 13.3 Crude Protein (%)

Kaffe (ijkl) = 13.4 Crude Protein (%)

Howard (ijkl) = 13.4 Crude Protein (%)

FBC Dylan (hijkl) = 13.5 Crude Protein (%)

Kinsey (ghijk) = 13.8 Crude Protein (%)

HRS10182J (fghij) = 14.1 Crude Protein (%)

Faller (fghi) = 14.1 Crude Protein (%)

Ada (efghi) = 14.3 Crude Protein (%)

Cabernet (defghi) = 14.6 Crude Protein (%)

AC Superb (defghi) = 14.7 Crude Protein (%)

RB07 (edfgh) = 14.9 Crude Protein (%)

Steele (defg) = 14.9 Crude Protein (%)

Ulen (cdefg) = 15.0 Crude Protein (%)

AC Mckenzie (cdefg) = 15.0 Crude Protein (%)

HRS10181J (cdefg) = 15.0 Crude Protein (%)

Oklee (bcdefg) = 15.2 Crude Protein (%)

AC Walton (bcdef) = 15.3 Crude Protein (%)

Magog (bcde) = 15.5 Crude Protein (%)

Helios (bcde) = 15.6 Crude Protein (%)

AC Robin (bcde) = 15.6 Crude Protein (%)

Glenn (bcde) = 15.6 Crude Protein (%)

Kelse (bcd) = 15.8 Crude Protein (%)

Red Fife (bcd) = 15.8 Crude Protein (%)

AC Barrie (abc) = 16.4 Crude Protein (%)

Melbec (abc) = 16.4 Crude Protein (%)

Sabin (ab) = 16.5 Crude Protein (%)

SD7006J (a) = 17.5 Crude Protein (%)


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