Zheng Mai 9694
Zhengmai 9694 was bred by the Research Center of Henan Academy of Agricultural Sciences and approved by Henan Province in 2006. it is a new wheat variety of high quality steamed bread.
The yield per mu of high yield field is 500,600kg. In June 2007, the Department of Science and Technology of Henan Province organized relevant experts to test the yield of 2430 mu of Zhengmai 9694 high yield demonstration square located in Yingyang City, with an average yield of 649.5 kg per mu.
Anti-early water-saving Zhengmai 9694 has developed root system and strong drought resistance, and the level of drought resistance reaches grade 2.
Strong resistance to stripe rust, leaf rust and sheath blight, susceptible to powdery mildew.
The high-quality steamed bread made of Zhengmai 9694 flour has the advantages of large volume, smooth surface, milky white color, good resilience, uniform and delicate honeycomb inside, strong bite and sweet smell.
Other characteristics are weak winter, seedling semi-creeping, plant height about 75 cm, spike spindle-shaped, early maturity, good yellowing.
The suitable range is suitable for planting in the irrigated land of early and middle stubble in our province.
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Wheat grain germination method
The improvement method is to let the wheat germinate and then bottle and sterilize. The storage substances of wheat grains are mainly starch, fat and protein. when the seeds are imbibed and the cell physiological activity is reactivated, the activities of various enzymes are enhanced, and these substances are decomposed into simple maltose, sucrose, amino acids and other substances during germination. Easy to be used by mycelium, mycelium growth rate is fast. The specific method is: let the wheat seed germinate at one time, the length of the bud is 1-2 times the length of the wheat grain, and then fully dry and store it. Wait until the day before the strain, soak the wheat grain for 12 hours, and load it directly.
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Management techniques of late wheat in early spring
Due to the heavy rainfall encountered during the wheat sowing period before and after the "National Day" last year, wheat farmer Cold Dew sowed after the solar terms, forming late wheat; in addition, the rainfall at that time also delayed the growth of wheat sown at normal time, and also formed late wheat. As a result, more than half of the 1.1 million mu of wheat sown in this city last year were late wheat, and the growth characteristics of late wheat were different from those of ordinary wheat, so the management techniques in early spring were also different. Evening wheat generally refers to the wheat sown after the cold dew festival. Its growth characteristics are different from those of wheat sown at the right time.
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