Introduction to the Chuanmai 107 wheat variety, original code 89-107

Variety source: 246/80-28-7.

Characteristics: spring habit, plant height about 90 cm, medium tillering ability. Long awn, white shell, white grain, large spike, about 40 grains per spike, 1000-grain weight about 40 g. Maturity period comparable to the control Mianyang 20. Immune to stem rust, moderately resistant to powdery mildew, susceptible to leaf rust, highly susceptible to stripe rust and Fusarium head blight. Test weight 750 g/L, protein content 12%, wet gluten content 16.3%, sedimentation value 17 ml, water absorption 55.6%, dough stability time 2 minutes. In 1998 and 1999, it participated in the national winter @#@245@#@ regional trial for the upper Yangtze group. In 1998, among 22 trial sites, 20 showed yield increases and 2 showed decreases, with an average yield of 304.5 kg per mu, 17.79% higher than the control Mianyang 20; in 1999, among 20 trial sites, 16 showed yield increases and 4 showed decreases, with an average yield of 2855 kg per mu, 9.17% higher than Mianyang 20; in 1999, it also participated in the production trial, with 6 sites showing increases and 3 showing decreases, and an average yield of 269.3 kg per mu, 1.27% higher than Mianyang 20.

Cultivation points: the suitable sowing period is from Frost's Descent to the Start of Winter, and the sowing rate should be controlled at 140,000-180,000 basic seedlings per mu depending on fertility conditions. Apply about 10 kg of pure nitrogen per mu, use phosphate and potassium fertilizers in combination, apply heavy basal fertilizer, and apply seedling fertilizer early. In fields with high fertility and high density, apply chlormequat at the early jointing stage. Pay attention to controlling aphids at the heading and flowering stages. The plants are relatively tall, so take care to prevent lodging during cultivation.

Suitable range: for planting in the winter wheat region of the upper Yangtze in medium-to-upper fertility water and fertilizer land at the 300 kg level. It is a weak-gluten variety, and the flour is suitable for making biscuits, cakes and other foods.