Zermeño S2025: a weak-gluten bread wheat variety for El Bajío, Guanajuato
DOI:
https://doi.org/10.29312/remexca.v17i3.4023Keywords:
Bajío, cookie quality, resistant, yieldAbstract
The Zermeño S2025 variety was developed by the El Bajío Irrigated Wheat Genetic Improvement Program of the National Institute of Forestry, Agricultural and Livestock Research, and is registered in the National Catalog of Plant Varieties (CNVV) with the number TRI-218-030725. The Zermeño S2025 variety yielded 18.41% more than the Cortazar S94 variety under different planting dates and under deficit irrigation, it exceeded the Cortazar S94 variety by 11%. It is resistant to stripes or yellow rust and leaf rust. It is considered to be of excellent quality for the cookie industry. It is recommended for the region called El Bajío, which includes parts of the states of Guanajuato, Michoacán, Jalisco and Querétaro.
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