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Abstract

The Brazilian variety BRS 220, a hard red spring wheat, was developed by Embrapa Wheat in Passo Fundo, RS, Brazil. The cross of EMBRAPA 16, a Brazilian cultivated variety, and the male parent, TB 108, a Brazilian breeding line, was made in 1991, in Passo Fundo, RS. In 1995, a F6 population was sent to Embrapa Soybean Center in Londrina, PR, and single plants were selected. In 1997, the F8 bulk was denominated WT 98108.It was evaluated in 11 sites of Paraná state in the years 2000 through 2002 and in two sites of Santa Catarina state between 2001 through 2004 for determination of its Value of Cultivation and Use – VCU. BRS 220 presents intermediate cycle, low plant height, lodging resistance, and moderate tolerance to crestamento (acid soil presenting toxic levels of aluminum and/or manganese) and thrashing. Preliminary data indicates that BRS 220 is susceptible to pre-harvesting sprouting due to the low levels of seed dormancy, and it presents long hard red grains. In evaluations taken place previously to 2005, it showed moderate resistance to leaf rust under field conditions even though BRS 220 is susceptible to races B32 and B50. It is moderately resistant to glume and leaf blotch, as well as to Soil-born Wheat Mosaic Virus; moderately susceptible to powdery mildew and scab; and susceptible to Barley Yellow Dwarf Virus. In four replicated field trials conducted in the Region of Cultivation (RC) 4 of Santa Catarina state from 2001 through 2004, the grain yield of BRS 220 averaged 4,200 kg/ha, outyielding the check varieties in 6%. In RC5 of Santa Catarina state, BRS 220 averaged 3,830 kg/ha in the same period, compared with 3.678 kg/ha for the check varieties, outyielding in 4%. BRS 220 was evaluated for milling and bread quality attributes each year since 1999 through 2002 (37 samples). The gluten strength (W), index of swelling (G), and P/G ratio (ratio between tenacity and index of swelling) averaged 259, 21.5 and of 3.2, respectively. According to the Brazilian legislation, BRS 220 is classified in the wheat commercial class "Wheat for Bread" due to the variety's good gluten strength, well balanced and good dough expansion capacity. Taking into consideration all the presented aspects, namely its lodging resistance as well as its breadmaking quality, BRS 220 is being indicated for cultivation in RC4 and RC5 of Santa Catarina state, as much in soils that present high natural fertility, as in corrected soils.