Introduction to the Yumai 34 Wheat Variety and Key Cultivation Points

Institution: Zhengzhou Institute of Agriculture and Forestry Sciences, Henan Province.

Approval status: approved by the Henan Provincial Crop Variety Approval Committee in 1994 and by the National Crop Variety Approval Committee in 1998.

Variety approval number: Guoshenmai 980015.

Variety source: Aifeng 3 / Meng 201 // Niuzhute /// Yumai 2.

Characteristics: weak spring wheat. Plant height about 80 cm, stems and leaves heavily waxy, spike rectangular, long awns, glumes oval, white, shouldered, beak-shaped, grains oval, white, vitreous. Under high water and fertility conditions, about 400,000 spikes per mu, about 28 grains per spike, 1000-grain weight about 45 g. Test weight about 780 g/L, crude protein content 15.41%, wet gluten content 32.1%, sedimentation value 55.5 ml, evaluation value 71, bread volume 732 cubic cm, bread score 82.8; it is a @#@245@#@ variety for bread use. Average yield about 450 kg per mu. A medium-early maturing variety, relatively resistant to lodging, moderately resistant to powdery mildew and leaf rust, moderately susceptible to stripe rust and sheath blight, and poor in cold and drought tolerance.

Key cultivation points: sow at the proper time (average daily temperature about 14°C, soil temperature at 5 cm depth about 15°C), sowing rate 7-9 kg per mu, and timely control of aphids.

Suitable range: medium and late stubble planting in water- and fertility-rich land in the southern part of the Huang-Huai wheat region, and can be used to produce special bread flour.