Skip Navigation

2010 Vermont Spring Wheat Variety Trial Results - Figure 4

Figure 4. Crude protein of 30 spring wheat varieties, Willsboro, NY

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

HRS7001J (u) = 11.9 Crude Protein (%)

Nick (t) = 12.9 Crude Protein (%)

Batiscan (st) = 13.2 Crude Protein (%)

AC Walton (rst) = 13.4 Crude Protein (%)

Cabernet (qrs) = 13.7 Crude Protein (%)

Kinsey (qrs) = 13.7 Crude Protein (%)

FBC Dylan (pqr) = 13.8 Crude Protein (%)

Kaffe (opqr) = 13.9 Crude Protein (%)

Faller (nopq) = 14.1 Crude Protein (%)

HRS10181J (mnop) = 14.3 Crude Protein (%)

Sabin (mno) = 14.4 Crude Protein (%)

SD7006J (lmn = 14.5 Crude Protein (%)

Magog (lmn) = 14.6 Crude Protein (%)

Ada (klm) = 14.7 Crude Protein (%)

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

Red Fife (jkl) = 15.0 Crude Protein (%)

Howard (ijk) = 15.1 Crude Protein (%)

HRS10182J (hijk) = 15.2 Crude Protein (%)

Tom (ghijk) = 15.2 Crude Protein (%)

RB07 (ghij) = 15.4 Crude Protein (%)

AC Superb (fghi) = 15.6 Crude Protein (%)

AC Barrie (efgh) = 15.7 Crude Protein (%)

Oklee (efgh) = 15.7 Crude Protein (%)

Steele (defg) = 15.8 Crude Protein (%)

Melbec (def) = 16.0 Crude Protein (%)

Kelse (cde) = 16.2 Crude Protein (%)

Ulen (bcd) = 16.3 Crude Protein (%)

Glenn (bc) = 16.6 Crude Protein (%)

Helios (b) = 16.9 Crude Protein (%)

AC Robin (a) = 17.6 Crude Protein (%)


Back to 2010 Vermont Spring Wheat Variety Trial Results