scholarly journals Blending of Hard Red Spring Wheat Variety Haruyutaka with Soft Red Winter Wheat Variety Hokushin of High Protein Content.

2001 ◽  
Vol 70 (2) ◽  
pp. 267-270
Author(s):  
Norio IRIKI ◽  
Kanenori TAKATA ◽  
Hiroaki YAMAUCHI ◽  
Yasunori ICHINOSE ◽  
Tatsuo KUWABARA
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Spring Wheat ◽  
Wheat Variety ◽  
Hard Red Spring Wheat ◽  
High Protein Content ◽  
Winter Wheat Variety ◽  
Soft Red Winter Wheat ◽  
Spring Wheat Variety ◽  
Red Winter Wheat

Variability of resistance to common bunt of wheat

1999 ◽  
Vol 35 (No. 1) ◽  
pp. 26-29 ◽  
Author(s):  
A. Pospisil ◽  
J. Benada ◽  
I. Polisenská
Keyword(s):  
Winter Wheat ◽  
Spring Wheat ◽  
Wheat Variety ◽  
High Variability ◽  
Common Bunt ◽  
Wheat Varieties ◽  
Tilletia Caries ◽  
Winter Wheat Variety ◽  
Seed Dressing ◽  
Spring Wheat Variety

During 1997–1998, the reaction of the collections of winter and spring wheat varieties to Tilletia caries was determined. In both years the most diseased winter varieties were Simona and Sparta, the least diseased were Samara and Ilona. High variability in the level of infection was observed in some varieties (VIada, Estica, Regina, Vega). No winter wheat variety was completely resistant. The most diseased spring wheat variety was Alexandria in both years, while Grandur showed no infection. High variability in the level of infection was observed in the special trials with cv. Ina and Contra. In trials of the efficacy of seed dressing against T. caries and T. laevis there was variability only in the controls, but not in dressed variants.

Performance and stability of performance of spring wheat variety mixtures in organic and conventional management systems in western Canada

2008 ◽  
Vol 147 (2) ◽  
pp. 141-153 ◽  
Author(s):  
A. H. E. E. KAUT ◽  
H. E. MASON ◽  
A. NAVABI ◽  
J. T. O'DONOVAN ◽  
D. SPANER
Keyword(s):  
Spring Wheat ◽  
Wheat Variety ◽  
Wheat Varieties ◽  
Hard Red Spring Wheat ◽  
Organic Farm ◽  
Conventional Management ◽  
Sole Crop ◽  
Certified Organic ◽  
Variety Mixtures ◽  
Spring Wheat Variety

SUMMARYWheat (Triticum aestivum L.) variety mixtures represent a relatively unexplored avenue for maintaining and stabilizing yield for both organic and conventional producers. The present study examined the responses of three Canadian western red spring wheat varieties in sole crop and in variety mixtures to varying levels of simulated and natural competition, as well as environmental stress at one conventionally and two organically managed locations in central Alberta, Canada, between 2003 and 2005. Three modern hard red spring wheat varieties (Superb, semi-dwarf; AC Intrepid, early maturing and 5600HR, tall), along with 13 two- and three-way variety mixtures, were planted under two levels of simulated weed (Brassica juncea L.) competition at each of the eight location-years. The B. juncea weed competition treatment decreased yields at all locations. Overall yield was lowest at the certified organic farm and highest under conventional management. Sole-crop semi-dwarf Superb and all three Superb–Intrepid mixture entries consistently yielded among the highest, regardless of management system, testing location or competition treatment. The 1:1 and 1:2 Superb–Intrepid mixture entries were the most stable of all entries tested. Early season vigour was strongly associated with yield, with the strongest correlation occurring under low-moisture, low-nutrient, high-competition conditions at the certified organic farm. Spring wheat variety mixtures may provide greater stability with little or no reduction in yield, while providing greater competitive ability.

A TILLING Resource for Hard Red Winter Wheat Variety Jagger

Crop Science ◽  
2019 ◽  
Vol 0 (0) ◽  
pp. 0
Author(s):  
Nidhi Rawat ◽  
Anupama Joshi ◽  
Michael Pumphrey ◽  
Lovepreet Singh ◽  
Alex Mahlandt ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Wheat Variety ◽  
Winter Wheat Variety ◽  
Hard Red Winter Wheat ◽  
Red Winter Wheat

PRODUCTIVITY AND QUALITY OF WINTER WHEAT VARIETY GRAIN IN CONDITIONSOF MIDDLE VOLGA REGION STEPPE

2016 ◽  
Vol 1 (4) ◽  
pp. 25-28
Author(s):  
Маслова ◽  
Galina Maslova ◽  
Лавренникова ◽  
Olga Lavrennikova
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Wheat Variety ◽  
Weather Conditions ◽  
High Rate ◽  
Volga Region ◽  
Middle Volga Region ◽  
Winter Wheat Variety ◽  
Middle Volga

The purpose of research is to increase the productivity and quality of winter wheat variety trials competitive grain varieties, depending on weather conditions. Studied varieties: Povolzhskaya 86, Kinel’skaya 8, Povolzhskaya niva, Konstantinovskaya. Varieties cultivated by traditional technology, the fresh pair. The data for the 2012-2015 biennium. Grain quality was assessed a number of indicators that characterize its physico-chemical and technological properties: nature grain, vitreous, the strength of flour, protein content, adhesive wine. The maximum value in terms of nature is characterized by grain corn all classes in 2013 and 2014 (782-816 g/l). The high rate of vitreous grains observed in 2012, 2014, 2015 (72-92%). Good data on the same data obtained for the protein content, wet gluten flour strength. It was found that the environmental conditions during the formation and ripening of grain in years of research have a significant impact on productivity and ka-honors winter wheat. The study group of varieties set up in the laboratory breeding and seed, has a rapid rate of accumulation of dry matter. They are adapted to the formation of us, full grain in the conditions of unstable arid climate of the Middle Volga region.

scholarly journals Development of new winter and spring wheat varieties in Latvia

2012 ◽  
Vol 66 (1-2) ◽  
pp. 48-53
Author(s):  
Vija Strazdiņa
Keyword(s):  
Winter Wheat ◽  
Spring Wheat ◽  
Grain Quality ◽  
Wheat Variety ◽  
The State ◽  
Yield Potential ◽  
Wheat Varieties ◽  
Cereal Breeding ◽  
Moderate Resistance ◽  
Spring Wheat Variety

Development of new winter and spring wheat varieties in Latvia The newest wheat varieties developed at the State Stende Cereal Breeding Institute are winter wheat ‘Fredis’ and spring wheat ‘Uffo‘ and ‘Robijs‘. The winter wheat variety ‘Fredis‘ (‘Donskaya Polukarlikovaya‘/‘Abe‘//‘Lowrin 24‘) was developed from 1986 to 2002. The variety has good winter hardiness (7-9 points), earliness (growing period 212-215 days from 1 January), and average yield is 6.0 t ha -1. Grain quality is suitable mostly for food. The variety was registered in the Latvian Plant Catalogue in 2007 and in the Estonian Plant Catalogue in 2011. In the period from 1992 to 2007, the new spring wheat variety ‘Uffo‘ (Sigma/Eta) was created. Variety ‘Uffo‘ is a mid-early variety, with yield potential 6-8 t ha-1, and moderate lodging resistance (5-7 points). Grain quality is suitable for food and feed. The variety ‘Uffo‘ was included in the Latvian Plant Catalogue in 2008 and in the Estonian Plant Catalogue in 2009. The spring wheat variety ‘Robijs‘, obtained from the crossing combinations Dragon/Anninia//Fasan//Fasan by anther culture, was developed at the State Stende Cereal Breeding Institute in collaboration with the Institute of Biology Latvian University from 2000 to 2007. The variety is a middle-early wheat, and is characteriszed by high yield potential (6-8 t ha-1), moderate resistance to lodging (7 points). It has moderate resistance to powdery mildew (3-5 point) and brown rust (10-25%). The grain quality is suitable for food. The variety was included in the Latvian Plant Catalogue in 2011.

A TILLING Resource for Hard Red Winter Wheat Variety Jagger

Crop Science ◽  
2019 ◽  
Vol 59 (4) ◽  
pp. 1666-1671
Author(s):  
Nidhi Rawat ◽  
Anupama Joshi ◽  
Michael Pumphrey ◽  
Lovepreet Singh ◽  
Alex Mahlandt ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Wheat Variety ◽  
Winter Wheat Variety ◽  
Hard Red Winter Wheat ◽  
Red Winter Wheat

Survey of U.S. Wheat for Ochratoxin and Aflatoxin

1976 ◽  
Vol 59 (1) ◽  
pp. 122-124
Author(s):  
Odette L Shotwell ◽  
Marion L Goulden ◽  
Clifford W Hesseltine
Keyword(s):  
Winter Wheat ◽  
Ochratoxin A ◽  
Department Of Agriculture ◽  
Agricultural Marketing ◽  
Hard Red Spring Wheat ◽  
Soft Red Winter Wheat ◽  
Three Samples ◽  
Hard Red Winter Wheat ◽  
Marketing Service ◽  
Red Winter Wheat

Abstract A total of 291 hard red winter wheat samples, 286 hard red spring wheat samples, and 271 soft red winter wheat samples were analyzed for the presence of ochratoxin and aflatoxin. Samples in all grades came from those collected during crop years 1970–1973 for grade determinations by the Agricultural Marketing Service, U.S. Department of Agriculture. Sensitivity limits of the analytical method as carried out were 1–3 ppb aflatoxin B1 and 15–30 ppb ochratoxin A. No aflatoxin was detected in any sample. Three samples of hard red winter wheat (Grades U.S. No. 4 and 5 and Sample Grade) contained ochratoxin A (trace, 35, and 25 ppb, respectively). Eight of the hard red spring wheats contained ochratoxin A (15-115 ppb); these were in Grades U.S. No. 4 and 5 and Sample Grade.

scholarly journals Genetıc Analysıs of The Graın Proteın Content in Soft Red Wınter Wheat (Triticum aestivum L.)

2014 ◽  
Vol 19 (2) ◽  
pp. 246 ◽  
Author(s):  
Jinbao YAO ◽  
Hongxiang MA ◽  
Xueming YANG ◽  
Miaoping ZHOU ◽  
Dan YANG
Keyword(s):  
Triticum Aestivum ◽  
Genetic Analysis ◽  
Winter Wheat ◽  
Protein Content ◽  
Triticum Aestivum L ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Soft Red Winter Wheat ◽  
Red Winter Wheat

scholarly journals Factors Affecting the Effect of Nitrogen Application after Anthesis on Grain Protein Content and Yield of Spring Wheat Variety "Haruyokoi" in Northern Hokkaido

2009 ◽  
Vol 78 (1) ◽  
pp. 9-16 ◽  
Author(s):  
Mikako Sato ◽  
Toshinari Igarashi ◽  
Michihiko Sakurai ◽  
Masatoshi Okumura ◽  
Kazuori Suzuki ◽  
...  
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Wheat Variety ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Nitrogen Application ◽  
Factors Affecting ◽  
Spring Wheat Variety

scholarly journals Impact of Nitrogen Rate in Conventional and Organic Production Systems on Yield and Bread Baking Quality of Soft Red Winter Wheat

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1683
Author(s):  
Ammar Al-Zubade ◽  
Timothy Phillips ◽  
Mark A. Williams ◽  
Krista Jacobsen ◽  
David Van Sanford
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Plant Height ◽  
Production Systems ◽  
Organic Production ◽  
Quality Traits ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
N Management ◽  
Red Winter Wheat

Soft red winter wheat (SRW) is characterized by high yield and relatively low protein content. In Kentucky, there is growing demand from local artisan bread bakers for regionally produced flour, requiring production of grain with increased protein content and/or strength. The objective of this two-year field experiment was to evaluate the effect of nitrogen (N) management on five cultivars of winter wheat on yield and bread baking quality traits of modern and landrace SRW cultivars (Triticum aestivum L.). All five cultivars were evaluated using two N application rates in conventional and organic production systems. All traits measured were significantly affected by the agricultural production system and N rate, although plant height and other quality traits varied by study year. Significantly higher yields were achieved in the conventional system at a relatively low N rate (67.2 kg ha−1) in both study years (2017–2019) (p < 0.01). Results were variable by cultivar and a locally bred, high-yielding cultivar (Pembroke 2014) had the highest lactic acid solvent retention capacity score and thousand kernel weight of the cultivars evaluated. In addition, a landrace cultivar (Purple Straw) had the highest grain N and plant height. A French soft wheat, Soissons, had the highest sedimentation value and Pembroke 2016 achieved the highest yield. The findings from this study suggest the possibility of attaining a desirable grain with quality traits of SRW wheat that meets the needs of local bread wheat production in Kentucky through improving the optimization of cultivar selection, N management and specific considerations for conventional and organic systems.

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