Table 16. Mean of quality traits of durum varieties grown in the Advanced Yield Trials at Minot (1994-1998).
    Test Vit 1000     Fall   Wheat Semo Total Semo Semo     Pasta Cook Cook  
Variety STD weight kern kwt Lg Sm no Sed prot prot ext ext ash Specks Mixo color wt loss Firm
    lb/bu % g % % sec mm % % % % % #/10 sq in     g % g cm
Ben S 59.2 92 42.3 75 2 358 42 15.5 14.7 69.5 61.0 0.70 40 6 8.6 29.8 6.6 7.1
Lloyd* S 57.3 89 42.1 62 3 354 43 14.2 13.4 68.7 59.7 0.71 44 5 8.8 29.9 6.7 6.8
Maier S 59.5 94 39.7 66 2 402 51 15.6 14.7 70.3 61.6 0.67 32 7 9.2 29.8 6.0 7.9
Medora** S 59.4 95 41.5 72 2 395 41 15.3 14.6 68.9 60.4 0.65 33 6 9.5 30.3 6.0 6.9
Monroe** S 58.2 90 44.5 73 2 331 40 14.9 14.2 69.5 60.9 0.70 49 6 8.1 30.0 6.4 6.7
Mountrail S 59.6 91 41.7 61 3 423 39 14.4 13.8 69.1 60.8 0.66 35 5 9.2 30.7 6.0 6.1
Munich S 58.6 90 39.9 65 3 362 38 14.8 14.0 69.7 60.7 0.68 35 5 8.7 30.0 6.3 6.6
Renville** S 59.6 92 39.7 56 3 380 38 14.6 13.8 70.3 61.9 0.64 38 5 9.2 30.1 6.4 6.7
Vic** S 59.2 94 43.6 71 2 364 38 14.8 14.0 69.1 60.2 0.66 38 5 9.2 29.7 6.4 7.2
Belzer**   58.1 94 43.1 74 1 401 53 14.6 13.9 68.5 59.7 0.63 31 7 9.3 29.5 6.4 6.9
D901442   60.2 94 41.0 66 2 414 38 14.8 14.3 69.4 60.8 0.67 35 6 9.2 30.4 6.4 6.7
D91080* a    58.5 90 39.8 58 4 420 44 14.6 13.8 69.7 61.3 0.67 27 6 9.3 30.1 6.4 6.5
Laker* a    59.5 93 42.8 73 2 439 54 13.9 13.1 69.1 60.4 0.66 39 7 8.8 30.4 6.5 6.3
Plenty**   58.6 94 39.6 65 2 413 37 15.0 13.9 68.9 60.9 0.65 27 5 9.6 30.1 6.2 7.0
Regold**   59.6 92 41.5 64 3 361 39 14.4 13.6 69.4 60.4 0.67 23 5 9.3 30.3 6.3 6.7
Rugby**   59.8 94 39.6 65 3 356 21 14.8 13.8 68.9 60.8 0.68 39 2 9.1 31.0 6.3 5.9
Sceptre   58.4 93 38.7 62 3 382 38 14.9 14.3 68.9 60.6 0.68 39 5 8.9 30.7 6.1 7.0
Voss*   59.1 93 40.6 66 3 358 48 14.6 13.8 69.6 60.4 0.68 38 7 9.2 29.5 6.5 6.8
Ward**   59.8 94 40.8 65 2 363 22 15.1 14.3 69.8 61.9 0.68 31 2 9.1 31.1 6.4 5.5
Avg. of standards   59.0 92 41.7 67 2 374 41 14.9 14.1 69.4 60.8 0.67 38 6 8.9 30.0 6.3 6.9
a - 4-year Avg.
* Semi-dwarf
** Medium height

Last Updated on 5/25/99
By Cereal Science