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Revista mexicana de ciencias agrícolas

versão impressa ISSN 2007-0934

Resumo

SOLIS MOYA, Ernesto et al. Faisán S2016: new variety of weak gluten flour wheat for El Bajío. Rev. Mex. Cienc. Agríc [online]. 2019, vol.10, n.7, pp.1699-1703.  Epub 04-Dez-2020. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v10i7.1899.

Faisan S2016 is a variety of soft wheat whose flour is useful for the biscuit industry or for use in mixtures to improve strong gluten wheats. It is moderately resistant to yellow rust and shows great stability over a wide range of planting dates and irrigation schedules. Its yield exceeded by 16.8 and 18.6% the varieties of soft wheats Urbina S2007 and Maya S2007, released in 2007 and up to 21% Cortazar S94, the most sown variety in El Bajío. obtained the title of breeder, being protected until May 18, 2032; it is also registered and published in the national catalog of plant varieties, which makes it possible to consider it in the seed qualification and production programs.

Palavras-chave : water use efficiency; wheat dryer; yellow rust.

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