IPR 87 – Bread wheat cultivar
Carlos Roberto Riede; Luiz Alberto Cogrossi Campos; Maria Brígida dos Santos Scholz and Pedro Sentaro Shioga
The wheat cultivar IPR 87, developed by IAPAR, presents as important traits, good yield potential, mediumhard and red color kernels. It is moderately resistant to lodging, and moderately resistant/moderately susceptible to sprouting. It presented moderately susceptibility to leaf rust, wheat blast, bydv, and wmv. The quality parameters indicated overall intermediate gluten strength, given by the alveographic W value of 170.10-4 J, and Hagberg Falling Number of 327 s, which indicates good quality for biscuits and cake industry. Bread making can be done by blending IPR 87 flour with another stronger wheat flour. The mean grain yield was 4230 kg/ha in the North and Center-West regions of Paraná State.