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Articles de revues sur le sujet « Spring bread wheat »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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1

Zezin, N. N., V. A. Vorobiev, A. V. Vorobiev, A. V. Bezgodov, and Z. R. Nikolaeva. "The spring bread wheat ‘Ekstra’." Grain Economy of Russia, no. 6 (December 22, 2020): 64–70. http://dx.doi.org/10.31367/2079-8725-2020-72-6-64-70.

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The current study was carried out in order to create an early-ripening variety of spring bread wheat with productivity at the level of middle-early or higher, the most adapted to the specific conditions of the Middle Urals. The estimation of the breeding material was carried out in the fields, the soils of which are typical for the Sverdlovsk region and Permsky Krai. During the years of the study, the agroclimatic conditions differed along the growing season. There have been established the dry year of 2016 (90 mm of rain, GTC 0.6) and the moisture years of 2014, 2015, 2017–2019 (with precipit

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2

Hrušková, M., and J. Skvrnová. "Use of maturograph and spring oven for the dermination of wheat flour baking characteristics." Czech Journal of Food Sciences 21, No. 2 (2011): 71–77. http://dx.doi.org/10.17221/3479-cjfs.

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Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported

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3

Švec, I., and M. Hrušková. "Image data of crumb structure of bread from flour of czech spring wheat cultivars." Czech Journal of Food Sciences 22, No. 4 (2011): 133–42. http://dx.doi.org/10.17221/3417-cjfs.

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Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes

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Siroshtan, A. A., O. A. Zaima, I. V. Fedorenko, M. V. Fedorenko, V. P. Kavunets, and S. S. Koliadenko. "Characteristics of the post-harvest ripening period of bread wheat (Triticum aestivum L.) and durum wheat (T. durum Desf.) seeds." Plant varieties studying and protection 21, no. 1 (2025): 46–51. https://doi.org/10.21498/2518-1017.21.1.2025.327501.

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Purpose. To determine the duration of post-harvest seed ripening in new varieties of spring durum and bread wheat depending on varietal characteristics. Methods. The research was carried out in 2022–2024. 12 spring bread wheat varieties and 6 durum wheat varieties were grown under soybean as a preceding crop. Results. During the years of research, particularly during the earing period – full maturity of spring wheat – we observed deviations in precipitation and average daily temperature from their long-term values. This allowed us to obtain objective results. After analysing the experimental d

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Rather, S. A., H. K. Chaudhary, and V. Kaila. "Influence of different wheat and Imperata cylindrica genetic backgrounds on haploid induction efficiency in wheat doubled haploid breeding." Czech Journal of Genetics and Plant Breeding 50, No. 3 (2014): 195–200. http://dx.doi.org/10.17221/105/2013-cjgpb.

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Four Indian and one Japanese accession of Imperata cylindrica were assessed for their influence upon haploid production in F<sub>1</sub> generations of 21 wheat crosses (winter &times; spring, spring &times; spring and winter &times; winter) to find an efficient pollen source for haploid induction, which would enhance doubled haploid breeding in bread wheat. The frequency of haploid induction was influenced differently by the wheat and the I. cylindrica genotypes, indicating both maternal and paternal genetic influence on haploid induction. The gene actions controlling

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Lebedeva, T. V., A. N. Brykova, and E. V. Zuev. "Effective sources of powdery mildew resistance among spring bread wheat for the northwest of the russian federation." Proceedings on applied botany, genetics and breeding 184, no. 1 (2023): 205–14. http://dx.doi.org/10.30901/2227-8834-2023-1-205-214.

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Background. Bread wheat (Triticum aestivum L.) is one of the world’s main food crops. In Russia, its gross harvest in recent years has reached 21.079 million tons. Blumeria graminis is one of the most harmful diseases of bread wheat. Annual harvest losses can reach 10–30%. In Leningrad Province, powdery mildew appears almost every year on cereals. Development of cultivars resistant to powdery mildew is the most important trend in spring bread wheat breeding. Its progress is determined by new sources of effective resistance genes and their incorporation into promising spring bread wheat cultiva

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Hussein, Ahmed Mohamed Saied, Hatem Salama Ali, and Abdel Rahman Al-Khalifa. "Quality Assessment of Some Spring Bread Wheat Cultivars." Asian Journal of Crop Science 10, no. 1 (2017): 10–21. http://dx.doi.org/10.3923/ajcs.2018.10.21.

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Власенко, В. А. "Estimation of adaptive of bread spring wheat varieties." Plant varieties studying and protection, no. 4 (December 20, 2006): 93–103. http://dx.doi.org/10.21498/2518-1017.4.2006.68043.

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Stupko, V. Yu, and A. V. Sidorov. "Phenotypic stability of spring bread wheat regenerant lines." Proceedings on applied botany, genetics and breeding 184, no. 1 (2023): 144–53. http://dx.doi.org/10.30901/2227-8834-2023-1-144-153.

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Background. Selection of somaclonal variation under callus culture (СС) conditions is one of the methods of undirected genome change induction which has become actively used in the development of cultivars with high adaptive potential. The aim of the present study was the estimation of the applicability of dedifferentiated cell culture to obtain cultivars with different levels of phenotypic stability.Materials and methods. Ten wheat regenerant lines (RLs), obtained under selective (NaCl, low pH, drought) and nonselective conditions on the basis of СС were assessed along with their donor genoty

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Humphreys, D. G., T. F. Townley-Smith, E. Czarnecki, et al. "Kanata hard white spring wheat." Canadian Journal of Plant Science 87, no. 4 (2007): 879–82. http://dx.doi.org/10.4141/cjps06064.

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Kanata is an early-maturing hard white spring wheat (Triticum aestivum L.) that meets the end-use quality and kernel visual distinguish ability specifications of the Canada Western Hard White Spring wheat class. Kanata was evaluated in the Central Bread Wheat Cooperative Test (1998–2000), and was found to be adapted to the wheat-growing regions of the Canadian prairies, particularly the shorter season areas. Kanata yielded less than check cultivars AC Majestic, AC Barrie, Harvest, and McKenzie but had similar grain yield compared with Neepawa and Roblin. In the Central Bread Wheat Cooperative

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Gultyaeva, Elena. "Breeding of bread wheat for leaf rust resistance in Russia." BIO Web of Conferences 18 (2020): 00013. http://dx.doi.org/10.1051/bioconf/20201800013.

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Leaf rust, caused by the fungus Puccinia triticina Erikss., is one of the most common diseases of wheat in Russia. The paper reviews Lr-genes diversity in Russian commercial wheat varieties. Two hundred and sixty-four winter and one hundred and forty-three spring wheat varieties indexed by the State Register of Breeding Achievements in 2005-2018 were studied. It was found that among new varieties, as many as 5% of winter wheat and 30% of spring wheat possess effective seedling resistance. The wide presence of Lr19 and Lr9 genes was detected in the spring wheat. Besides, the high resistance to

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Roche, Erin H., Ellen B. Mallory, Thomas Molloy, and Richard J. Kersbergen. "Evaluating organic bread wheat as a rotation crop for organic dairy farms." Renewable Agriculture and Food Systems 33, no. 2 (2017): 163–78. http://dx.doi.org/10.1017/s1742170517000035.

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AbstractThe rising demand for local, organic bread wheat (Triticum aestivum L.) in the northeastern USA may be an economic and agronomic opportunity for organic dairy producers. Bread wheat must produce adequate grain yields and crude protein (CP) levels to be profitable as a food crop and must complement the on-farm production of high-quality dairy feed. A field study evaluated bread wheat and perennial forage performance in five 3-year crop sequences all ending in a perennial legume/grass forage. The sequences differed by wheat type (winter or spring) and the crop prior to wheat: (1) corn si

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Хоменко, С. О., В. А. Власенко, Т. В. Чугункова, І. В. Федоренко, Д. Ю. Березовський, and Т. А. Данюк. "Creation of bread spring wheat breeding material with wheat-rye translocations." Plant varieties studying and protection 15, no. 1 (2019): 18–23. http://dx.doi.org/10.21498/2518-1017.15.1.2019.162477.

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Druzhin, A. E., S. N. Sibikeev, E. I. Gultyaeva, and L. B. Andreeva. "Triticum durum Desf. is a valuable source for spring bread wheat genetic diversity enhancement." Proceedings on applied botany, genetics and breeding 184, no. 3 (2023): 187–95. http://dx.doi.org/10.30901/2227-8834-2023-3-187-195.

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Background. Enhancement of the Triticum aestivum L. genetic diversity by means of alien chromatin, including that from Triticum durum Desf., is an important element in the breeding of bread wheat cultivars that meet modern requirements.Materials and methods. The study included the L153, L154 and L155 introgressive spring bread wheat lines produced from crosses between the spring bread wheat cultivars ‘L503’ and ‘L505’ and spring durum wheat cultivars ‘Yazi10’ and ‘Tarro’ developed in Mexico. Evaluation of these introgressive lines included phytopathological, phenological, genetic, and breadmak

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S. A. O, Adeyeye, Bolaji O. T, Abegunde T. A, Adebayo-Oyetoro A. O, Tiamiyu H. K, and Idowu Adebayo. "Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 488–95. http://dx.doi.org/10.12944/crnfsj.7.2.18.

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The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The o

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DEPAUW, R. M., T. F. TOWNLEY-SMITH, T. N. McCAIG, and J. M. CLARKE. "LAURA HARD RED SPRING WHEAT." Canadian Journal of Plant Science 68, no. 1 (1988): 203–6. http://dx.doi.org/10.4141/cjps88-020.

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Laura hard red spring wheat (Triticum aestivum L.) combines higher grain yield than currently registered cultivars with very good bread-making properties. Laura has resistance to prevalent races of leaf rust caused by Puccinia recondita Rob. ex. Desm. f. sp. tritici and stem rust caused by P. graminis Pers. f. sp. tritici Eriks. and E. Henn. It was registered on 23 December 1986. Breeder seed of Laura will be maintained by Agriculture Canada Experimental Farm, Indian Head, Saskatchewan.Key words: Wheat, Triticum aestivum L., cultivar description

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Idowu, Michael Ayodele, Kazeem Iroko, Abiodun Aderoju Adeola, Isaac Babatunde Oluwalana, Jerome Ayokunle Ayo, and Damilola Shayo Ikuomola. "Quality of wheat-cassava bread as affected by selected improvers." World Journal of Science, Technology and Sustainable Development 12, no. 1 (2015): 79–86. http://dx.doi.org/10.1108/wjstsd-08-2014-0025.

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Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bre

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Chesnokov, Yu V., E. A. Goncharova, M. N. Sitnikov, N. V. Kocherina, U. Lohwasser, and A. Börner. "Mapping QTL for water regime in spring bread wheat." Russian Journal of Plant Physiology 61, no. 6 (2014): 834–41. http://dx.doi.org/10.1134/s1021443714060041.

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Paulley, G., D. Vázquez, E. Lysenko, and K. R. Preston. "Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour." Canadian Journal of Plant Science 84, no. 4 (2004): 949–54. http://dx.doi.org/10.4141/p03-184.

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Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined by dough feel, was mixed to peak development in a GRL 1000 mixe

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Peltonen, Jari, Tapio Juutti, and Juha Suopelto. "The bread making quality of Finnish spring wheats - a proposal for classification." Agricultural and Food Science 2, no. 6 (1993): 507–15. http://dx.doi.org/10.23986/afsci.72676.

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The purpose of the present study was to provide bread making quality criteria for spring wheat (Triticum aestivum L.) grown in Finland. The bread making quality of a total of 101 wheat samples was related to flour protein concentration and dough quality determined by the farinograph valorimeter value. Nine quality classes of wheat, similar to the German system of wheat classification, were used as a basis. Because Finnish wheat breeding and cultivation primarily aim at producing grain for bread making, it was not considered necessary to define the quality classes of wheat unsuitable for bread

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Preston, K. R., and J. E. Dexter. "Canadian short process bread: Potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat." Canadian Journal of Plant Science 74, no. 1 (1994): 71–78. http://dx.doi.org/10.4141/cjps94-013.

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Mill streams and divide flours from a pilot-scale milling of commercially grown No. 1 Canada Western Red Spring wheat were baked by a short (no bulk fermentation) baking procedure at various levels of potassium bromate. The quality of bread produced, measured in terms of loaf volume, loaf volume per unit protein and overall bread score showed a wide range of response to potassium bromate level. Household patent flour and the highly refined reduction flours exhibited relatively little baking response to increasing bromate levels, achieving optimum baking performance between 0 and 50 ppm. The le

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Graf, R. J., P. Hucl, B. R. Orshinsky, and K. K. Kartha. "McKenzie hard red spring wheat." Canadian Journal of Plant Science 83, no. 3 (2003): 565–69. http://dx.doi.org/10.4141/p02-115.

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McKenzie hard red spring wheat is the first doubled haploid wheat ( Triticum aestivum L.) cultivar registered in Canada. Evaluation in the Central Bread Wheat Cooperative registration tests from 1994 to 1996 was relative to Neepawa, Katepwa, Roblin and AC M ajestic. McKenzie displayed high grain yield, early maturity, high test weight and high Hagberg falling number. It had resistance to the prevalent races of stem rust, leaf rust, and common bunt, and exhibited intermediate resistance to Fusarium head bligh t. McKenzie is well adapted to all areas of the Canadian prairies and eligible for all

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SIBIKEEV, S. N., A. E. DRUZHIN, E. I. GULTYAEVA, and A. A. YANKOVSKAYA. "USE OF DURUM WHEAT GENE POOL IN BREEDING OF SPRING BREAD WHEAT." Rossiiskaia selskokhoziaistvennaia nauka, no. 4 (2020): 10–13. http://dx.doi.org/10.31857/s250026272004002x.

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Graf, R. J., D. A. Potts, P. Hucl, and K. M. Hanson. "Prodigy hard red spring wheat." Canadian Journal of Plant Science 83, no. 4 (2003): 813–16. http://dx.doi.org/10.4141/p02-168.

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Prodigy hard red spring wheat (Triticum aestivum L.) is adapted to the wheat growing regions of western Canada. Evaluation in the Central Bread Wheat Cooperative registration tests from 1995 to 1997 was relative to Neepawa, Roblin, AC Majestic and McKenzie. Prodigy displayed high grain yield, mid-season maturity, strong straw, high protein content and high test weight. It exhibited resistance to the prevalent races of stem rust, leaf rust, and common bunt, moderate susceptibility to loose smut and susceptibility to Fusarium head blight. Prodigy is eligible for all grades of Canada Western Red

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Hughes, G. R., and P. Hucl. "CDC Teal hard red spring wheat." Canadian Journal of Plant Science 73, no. 1 (1993): 193–97. http://dx.doi.org/10.4141/cjps93-032.

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Teal is an early-maturing hard red spring wheat best adapted to the Black soil zone of western Canada. It combines early maturity with good yield potential, increased kernel size and leaf and stem rust resistance. It was developed at the University of Saskatchewan from a three-way cross involving BW514 (Nainari 60/Huelquen), Benito and BW38 (UM953A/Neepawa; UM953A = Sonora 64/Tezanos Pintos Precos). Key words: Triticum aestivum, cultivar description, bread wheat

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Løes, Anne-Kristin, Randi B. Frøseth, Jon Arne Dieseth, Josefine Skaret, and Caroline Lindö. "What should organic farmers grow: heritage or modern spring wheat cultivars?" Organic Agriculture 10, S1 (2020): 93–108. http://dx.doi.org/10.1007/s13165-020-00301-7.

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AbstractTo achieve a complete organic value chain, we need organic seed from cultivars adapted to organic growing. A separate breeding for organic growing is difficult to achieve in small markets. Many breeding goals are equal for organic and conventional cereals, and cultivars failing to qualify as a commercial variety for conventional growing may possibly perform well in organic growing, with different regimes of fertilisation and plant protection. A field trial was conducted over 2 years to compare 25 cultivars of spring wheat, ranging from one land race and some old varieties released betw

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Graf, R. J., D. A. Potts, and K. M. Hanson. "Journey hard red spring wheat." Canadian Journal of Plant Science 83, no. 4 (2003): 807–11. http://dx.doi.org/10.4141/p02-167.

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Journey hard red spring wheat is adapted to the wheat-growing regions of the Canadian prairies. Evaluation occurred in Central Bread Wheat Cooperative registration tests in 1997, 1999 and 2000 relative to Neepawa, Roblin, AC Majestic, McKenzie and AC Barrie. Journey displayed high grain yield, mid- to late - season maturity, reduced height, very strong straw, high test weight, high protein content and improved pre-harvest sprouting resistance. It exhibited resistance to the prevalent races of stem rust, leaf rust and common bunt, and intermediate resistance to loose smut and Fusarium head blig

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B. G. Beisen. "AGROTECHNOLOGICAL METHODS OF PEST CONTROL OF SPRING WHEAT." Bulletin of Toraighyrov University. Chemistry & Biology series, no. 4,2023 (December 28, 2023): 111–16. http://dx.doi.org/10.48081/eiub2298.

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To obtain a good yield of grain crops, including spring wheat, specialists use various techniques to prevent grain losses. One of the factors affecting the yield of spring wheat is the impact of pests. There are about 300 species, but 140 of them are the most significant. Their degree of harmfulness depends on climatic conditions and the phase of vegetation of plants [4]. The main pests of spring wheat are: wheat thrips, meadow moth, bug harmful turtle, bread beetle, dark nutcracker, striped nutcracker, bread bug, common cereal aphid, gray grain scooper and other insects. The following methods

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Martin, P. K., and R. M. D. Koebner. "The role of seed size in the non-genetic variation exhibited in salt tolerance studies involving the bread wheat cv. chinese spring." Acta Societatis Botanicorum Poloniae 64, no. 4 (2014): 371–74. http://dx.doi.org/10.5586/asbp.1995.048.

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The intention of this study was to confirm the role of seed size in the non-genetic variation exhibited during salinity tolerance experiments involving the bread wheat cv. Chinese Spring. The nutrient film/rockwool hydroponics technique was utilised. This study concluded that seed size does not play a significant role in the non-genetic variation generated during a study of salinity tolerance of the bread wheat cv. Chinese Spring.

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Townley-Smith, T. F., D. G. Humphreys, E. Czarnecki, et al. "Superb hard red spring wheat." Canadian Journal of Plant Science 90, no. 3 (2010): 347–52. http://dx.doi.org/10.4141/cjps09087.

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Superb is a hard red spring wheat (Triticum aestivum L.) adapted to the wheat-growing regions of the Canadian prairies, and meets the end-use quality specifications of the Canada Western Hard Red Spring wheat class. Superb was evaluated in the Central Bread Wheat Cooperative Registration Test in 1997, 1998 and 1999. Superb yielded significantly more than the cultivars Neepawa, Roblin, AC Majestic, and 5500HR and slightly more than McKenzie. Superb was resistant to leaf and stem rust. Its disease reaction was “intermediate” to loose smut and common root rot, and moderately resistant to common b

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Abugalieva, A. I., L. T. Maltsevа, E. A. Filippova, A. I. Morgunov, Y. I. Zelensky, and J. Peña. "Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute." Proceedings on applied botany, genetics and breeding 180, no. 1 (2019): 24–32. http://dx.doi.org/10.30901/2227-8834-2019-1-24-32.

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Background. For the Trans-Urals, characterized by unstable climate over the years (alternating droughty and excessively moist years, recurrences of colds in spring, possibility of early frosts, etc.), grain quality is a prioritized genetic trait in spring bread wheat cultivars. In Kurgan Province, the share of thirdclass wheat varied since 1994 from 43% to 96%; only in the recent unfavorable years (2015 – 2017) it dropped to 11 – 27% due to rust epidemics. The aim of the study was to characterize the genetic potential of grain quality and its phenotypic implementation in promising cultivars br

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Trushina, N. A., A. A. Pecherina, V. A. Vodeneev, and A. A. Brilkina. "Analysis of the regeneration potential of several varieties of soft spring wheat Triticum aestivum L. in vitro culture." Biomics 15, no. 4 (2023): 263–71. http://dx.doi.org/10.31301/2221-6197.bmcs.2023-23.

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Bread spring wheat is one of the most important crops, which leads to the development of effective approaches to its cultivation both in the field and in vitro. At the same time, wheat reproduction in vitro is associated with the stage of callus formation and its further regeneration. However, not all wheat varieties are capable of morphogenic callus formation and in vitro regeneration. In this work, 5 varieties of bread spring wheat were studied for regenerative ability: Iren 2, Happy, Novosibirskaya 16, Zlata, Daria, and the effect of lighting intensity on the activity of their organogenesis

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Tsilo, T. J., J. B. Ohm, G. A. Hareland, S. Chao, and J. A. Anderson. "Quantitative trait loci influencing end-use quality traits of hard red spring wheat breeding lines." Czech Journal of Genetics and Plant Breeding 47, Special Issue (2011): S190—S195. http://dx.doi.org/10.17221/3279-cjgpb.

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Wheat bread-making quality is influenced by a complex group of traits including dough visco-elastic characteristics. In this study, quantitative trait locus/loci (QTL) mapping and analysis were conducted for endosperm&nbsp;polymeric proteins together with dough mixing strength and bread-making properties in a population of 139 (MN98550 &times; MN99394) recombinant inbred lines that was evaluated at three environments in 2006. Eleven chromosome regions were associated with endosperm polymeric proteins, explaining 4.2&ndash;31.8% of the phenotypic variation. Most of these polymeric p

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Fox, S. L., T. F. Townley-Smith, D. G. Humphreys, et al. "Somerset hard red spring wheat." Canadian Journal of Plant Science 86, no. 1 (2006): 163–67. http://dx.doi.org/10.4141/p05-117.

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Somerset is a hard red spring wheat that meets the end-use quality and kernel visual distinguishability specifications of the Canada Western Red Spring class. Evaluation of Somerset occurred in the Central Bread Wheat Cooperative Registration Test in 2001, 2002 and 2003 and was found to be adapted to the wheat-growing regions of the Canadian prairies. In comparison to the check cultivars Katepwa, McKenzie, CDC Teal, AC Barrie and Superb, Somerset grain yield was intermediate to AC Barrie and McKenzie. Somerset is resistant to stem rust, leaf rust and loose smut. Resistance to fusarium head bli

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Askhadullin, D.-r. F., D.-l. F. Askhadullin, N. Z. Vasilova, and A. N. Brykova. "Earliness of spring bread wheat accessions under the conditions of the Middle Volga Region." Proceedings on applied botany, genetics and breeding 183, no. 3 (2022): 66–75. http://dx.doi.org/10.30901/2227-8834-2022-3-66-75.

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Background. Development of early-ripening high-yielding cultivars of spring bread wheat is a complicated and difficult process. Striving for higher yields has triggered a trend to prolong the growing season pf the cultivars released by the Tatar Research Institute of Agriculture (TatRIA). Our breeding efforts to produce early cultivars, based on using an early-ripening sample as one of the parents, were unsuccessful. This paper presents a search for solutions to the said problem.Materials and methods. We studied spring bread wheat accessions from the collections of the N.I. Vavilov All-Russian

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Sibikeev, S. N., A. E. Druzhin, E. I. Gultyaeva, and A. A. Yankovskaya. "Use of the Durum Wheat Gene Pool in Breeding of Spring Bread Wheat." Russian Agricultural Sciences 46, no. 5 (2020): 432–36. http://dx.doi.org/10.3103/s1068367420050201.

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Rashad,, M., E. Ismail, and H. Emad EI-Din. "RESPONSE OF INTRODUCED SPRING BREAD WHEAT GENOTYPES TO WATER STRESS." Journal of Plant Production 27, no. 11 (2002): 7357–71. http://dx.doi.org/10.21608/jpp.2002.257036.

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Belan, I. A. "Use of introgressive hybridization in selection of spring bread wheat." Russian Agricultural Sciences 42, no. 2 (2016): 117–20. http://dx.doi.org/10.3103/s1068367416020026.

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DeLacy, I. H., P. N. Fox, J. D. Corbett, et al. "Long-term association of locations for testing spring bread wheat." Euphytica 72, no. 1-2 (1993): 95–106. http://dx.doi.org/10.1007/bf00023777.

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Mathews, Ky L., Scott C. Chapman, Richard Trethowan, et al. "Global adaptation patterns of Australian and CIMMYT spring bread wheat." Theoretical and Applied Genetics 115, no. 6 (2007): 819–35. http://dx.doi.org/10.1007/s00122-007-0611-4.

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Stelmakh, A. F., and V. I. Avsenin. "Alien introgression of spring habit dominant genes into bread wheat." Euphytica 89, no. 1 (1996): 65–68. http://dx.doi.org/10.1007/bf00015720.

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McCaig, T. N., and R. M. DePauw. "Breeding hard red spring wheat in western Canada: Historical trends in yield and related variables." Canadian Journal of Plant Science 75, no. 2 (1995): 387–93. http://dx.doi.org/10.4141/cjps95-065.

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The Western Bread Wheat Cooperative test and Central Bread Wheat Cooperative test are the bases of evaluation for cultivar registration in the Canada Western Red Spring (CWRS) wheat class. Historical data from these tests were analyzed with the objectives of comparing grain-yield-related variables of recently registered cultivars with those of earlier cultivars and determining the yield advances made within the CWRS wheat class. Canadian cultivars increased maximum yield potential approximately 6–9 kg ha−1 yr−1 during a 90–yr period. Yield potential of sawfly-resistant cultivars has been incre

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Bai, D., and D. R. Knott. "Suppression of rust resistance in bread wheat (Triticum aestivum L.) by D-genome chromosomes." Genome 35, no. 2 (1992): 276–82. http://dx.doi.org/10.1139/g92-043.

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Several tests were done in bread wheat (Triticum aestivum L.) to demonstrate the occurrence of genes on D-genome chromosomes that suppress resistance to leaf rust (Puccinia recondita f. sp. tritici Rob. ex Desm.) and stem rust (Puccinia graminis f. sp. tritici Eriks. &Henn.). Ten rust-resistant wild tetraploid wheats (T. turgidum var. dicoccoides) were crossed with both durum (T. turgidum var. durum) and bread wheats. In all cases, resistance to leaf rust and stem rust was expressed in the hybrids with durum wheats but suppressed in the hybrids with bread wheats. Crosses were made between

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Ruslan, Solomonov, and Kryvenko Anna. "Resistance of lines of winter bread wheat created with the participation of spring-winter hybrids to leaf stead diseases." ScienceRise:Biological Science, no. 2 (23) (April 30, 2020): 36–41. https://doi.org/10.15587/2519-8025.2020.206095.

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When studying the collection of spring soft wheat of different genetic origin, individual samples that are resistant to pathogens and can be used as sources of resistance to pathogens in their hybridization with winter varieties were selected. <strong>The aim</strong> of our research was to study the level of resistance to pathogens of leaf-stem diseases of spring-winter hybrids of different generations depending on the winter and spring components of crossbreeding and their genetic origin, as well as the effectiveness of selection on artificial infectious and natural backgrounds to obtai

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Waines, JG. "High Temperature Stress in Wild Wheats and Spring Wheats." Functional Plant Biology 21, no. 6 (1994): 705. http://dx.doi.org/10.1071/pp9940705.

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The effect of high temperature stress on wild and spring wheats is reviewed. Wild wheats include species in the genera Aegilops L. and Triticum L. Species exist in a polyploid series, diploid, tetraploid and hexaploid, based on the genome formula, n = x = 7 chromosomes. Commercial durum wheat is tetraploid with the genome formula BBAA, while bread wheat is hexaploid (BBAADD). Wheats grown at Riverside, California, from June to October exhibit heat stress at the vegetative and reproductive stages. Under high temperatures (28/15�C day/night) during the vegetative stage, many diploid species do n

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Humphreys, D. G., T. F. Townley-Smith, E. Czarnecki, et al. "Snowbird hard white spring wheat." Canadian Journal of Plant Science 87, no. 2 (2007): 301–5. http://dx.doi.org/10.4141/p06-139.

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Snowbird is a hard white spring wheat (Triticum aestivum L.) that meets the end-use quality and kernel visual distinguishability specifications of the Canada Western Hard White Spring Wheat class. Snowbird was evaluated in the Central Bread Wheat Cooperative Test in 1998, 1999 and 2000, and was found to be adapted to the wheat-growing regions of the Canadian prairies. Snowbird yielded more than the check cultivars Neepawa, Roblin, AC Majestic, McKenzie, Harvest, and AC Barrie but less than McKenzie. Snowbird is resistant to the prevalent races of leaf rust and moderately resistant to stem rust

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Герасимчук, О. П. "VARIETY PRODUCTIVITY AND GRAIN QUALITY OF SOFT SPRING WHEAT UNDER THE CONDITIONS OF THE RIGHT-BANK FOREST-STEPPE OF UKRAINE." Bulletin of Uman National University of Horticulture 1 (August 2022): 58–63. http://dx.doi.org/10.31395/2310-0478-2022-1-58-63.

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Variety productivity and grain quality of soft spring wheat depending on the variety are identified, namely the varieties of spring wheat Struna Myronivska (yield 5.19 t/ha, weight of 1000 grains – 35 g, grain-unit – 800 g/l, hardness – 98%), falling number – 331 s, protein content – 4.8%, gluten – 32%) and Panianka (yield - 4.14 ha, fall number - 286 s, gluten quality – 67 units, flour strength – 300 units, volume yield of bread – 1030 cm3, bread porosity – 5 points) best combine high yields and good grain quality. The rheological properties of the dough (flour strength, its elasticity and ex

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Lozhkin, A. G., О. А. Vasiliev, V. L. Dmitriev, and А. V. Kramarenko. "The effect of bio products Bloom & Grow and Immune system on spring durum and bread wheat productivity in the Chuvash republic." Grain Economy of Russia, no. 2 (June 16, 2020): 39–43. http://dx.doi.org/10.31367/2079-8725-2020-68-2-39-43.

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The current paper has presented experimental data on the growth, development, productivity and grain quality of spring durum and bread wheat after use of bio products Bloom & Grow and Immune System on light-gray forest soils of the north of the Chuvash Republic. The trials on the durum wheat cultivation in the conditions of the Chuvash Republic were carried out for the first time. The results of two-year study have showed that the plants treated with bio products had a 7–8 days’ shorter vegetation period. At the same time, the height of the treated bread wheat plants significantly has exce

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Yersin, L.E. "GENOTYPING OF SPRING SOFT WHEAT HYBRIDS, VARIETIES FOR DROUGHT TOLERANCE BY USING OF MOLECULAR MARKERS." Annali d'Italia 67 (May 28, 2025): 6–7. https://doi.org/10.5281/zenodo.15540113.

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In the context of global climate change and increasingly frequent drought periods, the selection of drought-tolerant crop varieties, including spring bread wheat (Triticum aestivum L.), is becoming especially important. This study presents the genotyping of hybrid lines and varieties of spring bread wheat using molecular markers associated with drought tolerance traits. The use of SSR and SNP markers made it possible to identify alleles correlated with resistance to water stress and to assess the level of genetic diversity among the studied samples. The results of the research can be used for

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Yang, E. N., Y. C. Zou, W. Y. Yang, Y. L. Tang, Z. H. He, and R. P. Singh. "Breeding adult plant resistance to stripe rust in spring bread wheat germplasm adapted to Sichuan Province of China." Czech Journal of Genetics and Plant Breeding 47, Special Issue (2011): S165—S168. http://dx.doi.org/10.17221/3273-cjgpb.

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Sichuan is an important wheat producing province of China where severe stripe rust epidemics occur annually. Developing high-yielding wheat varieties with good and stable stripe rust resistance is a foremost breeding objective of all breeding programs. Because minor gene based adult-plant resistance (APR) is considered durable, a shuttle breeding program between Sichuan Academy of Agricultural Sciences (SAAS) and CIMMYT was initiated in 2000 to transfer APR identified in CIMMYT wheats to wheat germplasm adapted in Sichuan. During 2007&ndash;2009, a total of 669 advanced generation lines ob

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