Výsledky vyhledávání - "A. G. O. Whiteside"

THE EFFECT OF LEAF RUST ON THE YIELD AND QUALITY OF WHEAT

Autor: B. Peturson, A. G. O. Whiteside, Margaret Newton

Publikováno v: Canadian Journal of Research. :105-114

In field experiments carried out at Winnipeg, heavy artificially-induced infection of leaf rust of wheat reduced the yield, bushel weight, kernel weight, number of kernels per head, and percentage of flour yield of the varieties Thatcher, Apex, Renow

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fe13dbf43ed2f0a31e16d70db7a6088e
https://doi.org/10.1139/cjr45c-008

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FURTHER STUDIES ON THE EFFECT OF LEAF RUST ON THE YIELD, GRADE, AND QUALITY OF WHEAT

Autor: Margaret Newton, A. G. O. Whiteside, B. Peturson

Publikováno v: Canadian Journal of Research. :65-70

Experiments were carried out at Winnipeg in 1944, 1945, and 1946 to ascertain the effects of leaf rust (Puccinia triticina Erikss.) on the yield, grade, and quality of wheat. Infection in the rusted plots ranged from 22% on some varieties to 87% on o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1a1924dc9d0e9e3a82a430ec9e80aa48
https://doi.org/10.1139/cjr48c-007

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STATISTICAL SIGNIFICANCE OF WHEAT PROTEIN PERCENTAGE DIFFERENCES IN VARIETAL TRIALS

Autor: A. G. O. Whiteside

Publikováno v: Canadian Journal of Research. :387-393

The results of protein determinations on 28 varieties of spring wheat grown in quadruplicate rod-row plots at each of three Dominion Experimental Stations were analyzed statistically. The error due to plot variability greatly exceeded the laboratory

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad44e344726f9017162e940cd9244e23
https://doi.org/10.1139/cjr36c-029

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INHERITANCE OF QUALITY AS RELATED TO AGRONOMIC CHARACTERS IN ADVANCED LINES OF A SPRING WHEAT CROSS

Autor: F. Gfeller, A. G. O. Whiteside

Publikováno v: Canadian Journal of Plant Science. 41:607-614

The expansion, sedimentation and mixograph flour quality tests were used to evaluate the bread-making properties in F8 and F9 spring wheat lines, derived from a cross between the poor quality hybrid R.L.2265.46 (a McMurachy × Exchange selection) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f98498028fd8a3e340a82b2134adebf9
https://doi.org/10.4141/cjps61-089

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