BRS TR271 is a new wheat cultivar released by Embrapa for Brazilian wheat-growing regions 1 and 2 of Rio Grande do Sul, Santa Catarina, and Paraná. It has high grain yield potential and a super-early cycle. It is widely adapted and is classified as bread wheat.
Keywords:
Triticum aestivum; wheat-growing region; bread making
| Region/Location | State | Altitude (m) | Latitude | Longitude | No. of Trials | ||
|---|---|---|---|---|---|---|---|
| 2018 | 2019 | 2020 | |||||
| Wheat-growing region 1 | 5 | 4 | 4 | ||||
| Campos Novos | SC | 934 | 27º24’06’’ | 51°13’33’’ | 1 | 1 | 1 |
| Guarapuava | PR | 1098 | 25°23’43’’ | 51°27’22’’ | 1 | 1 | 1 |
| Irati | PR | 812 | 25°28’02’’ | 50°39’04’’ | 1 | - | 1 |
| Passo Fundo | RS | 687 | 28°15’46’’ | 52°24’30’’ | 2 | 2 | 1 |
| Wheat-growing region 2 | 5 | 5 | 9 | ||||
| Chapecó | SC | 674 | 27°05’47’’ | 52°37’70’’ | 1 | 1 | 1 |
| Francisco Beltrão | PR | 765 | 26°13’46’’ | 52°40’18’’ | - | - | 2 |
| Pato Branco | PR | 638 | 25°56’34’’ | 52°59’47’’ | - | - | 2 |
| Santo Augusto | RS | 528 | 27°51’03’’ | 53°46’38’’ | 1 | 1 | 1 |
| São Borja | RS | 123 | 28°39’38’’ | 55°58’39’’ | 1 | 1 | 1 |
| São Luiz Gonzaga | RS | 260 | 28°24’30’’ | 54°57’41’’ | 1 | 1 | 1 |
| Três de Maio | RS | 343 | 27°46’24’’ | 54°14’37’’ | 1 | 1 | 1 |
| Cultivar | 2018 | %¹ | 2019 | %¹ | 2020 | %¹ | Mean | %¹ |
|---|---|---|---|---|---|---|---|---|
| BRS TR271 | 5185 a | 108.8 | 5239 a | 101.6 | 5290 a | 100.5 | 5238 a | 103.5 |
| Check 1 (C1) | 4852 b | 101.8 | 5387 a | 104.5 | 5511 a | 104.7 | 5250 a | 103.7 |
| Check 2 (C2) | 4683 b | 98.2 | 4923 ab | 95.5 | 5011 a | 95.3 | 4872 ab | 96.3 |
| CM 2 | 4767 b | 100 | 5155 b | 100 | 5261 a | 100 | 5061 b | 100 |
| Agronomic trait | BRS TR271 | BRS 331 |
|---|---|---|
| Plant height (cm) | Medium | Medium |
| Cycle to heading (days) | Super-early | Super-early |
| Cycle to maturity (days) | Super-early | Super-early |
| Test weight (kg hL-1) | 79.5 | 77.8 |
| 1000-seed weight (g) | 33.5 | 29.8 |
| Reaction to pre-harvest sprouting | MS/MR | S |
| Reaction to frost | MS | MS |
| Reaction to soil Al+++ | MR | S |
| Reaction to shattering | MR | MS |
| Reaction to lodging | MR | R |
| Reaction to powdery mildew | MR | MR |
| Reaction to tan spot | MR/MS | MS |
| Reaction to leaf rust | MR | S/MS |
| Reaction to scab | MR | MR |
| Reaction to BYDV | MS/S | MS |
| Reaction to WMV | MR | R |
| Trait | WGR 1 | WGR 2 | Mean |
|---|---|---|---|
| Number of samples | 10 | 12 | 22¹ |
| Gluten Strength (W × 10-4 Joules) | 199 | 240 | 220 |
| Tenacity/Extensibility ratio (P/L) | 0.6 | 0.6 | 0.6 |
| Elasticity Index | 62.3 | 67.8 | 65.0 |
| Extraction (%) | 55.4 | 55.3 | 55.3 |
| Falling Number (seconds) | 336 | 291 | 313 |
| Protein content (%) | 15.0 | 14.2 | 14.6 |
| Farinograph Stability Time (min) | 11.1 | 16.2 | 13.6 |
| Hardness (SKCS)² | 77 | 75 | 76 |
| Flour color | |||
| Color L* Minolta3 | 92.5 | 92.9 | 92.7 |
| Color b* Minolta4 | 12.8 | 12.5 | 12.6 |
