Introduction to the Characteristics of the Longmai 26 Wheat Variety

This variety was developed by the Crop Breeding Institute of the Heilongjiang Academy of Agricultural Sciences.

Main characteristics: this variety is a spring-type, mid-to-late maturing dryland-fertility type. Plant height 90-95 cm, strong and elastic straw, belonging to the high-photosynthetic-efficiency type. It has bitter taste, white glumes, deep red grain color, 1000-grain weight 35-38 g, test weight 800-820 g/L. Highly resistant to stem rust, leaf rust and root rot. Protein content 17.0%, wet gluten content 43:2%, sedimentation value 59.3 ml, dough development time 7.5 minutes, evaluation value 75, its stability time and breakdown time exceed 25 minutes, dough extensibility >=190 mm, maximum resistance to extension 610E U, bread volume per 100 g flour 850 ml. All quality indicators reach and exceed the national first-class high-quality strong-gluten wheat standard, and quality stability is good.

Suitable areas: planted in Heilongjiang, the four eastern leagues of Inner Mongolia, northern Jilin and the northern Xinjiang region of **.