Winter wheat
Winter wheat
Winter wheat (Triticum aestivum) (/ˈwɪntər wiːt/), also known as winter cereal, is a type of wheat that is planted in the autumn to germinate and develop into young plants that remain in the vegetative phase during the winter and resume growth in early spring.
Etymology
The term "winter wheat" is derived from the season during which the crop is grown. The word "wheat" comes from the Old English hwǣte, related to the Dutch weit and German Weizen, all of which mean "wheat".
Description
Winter wheat is a type of cereal crop that is sown in the fall and harvested in the spring or summer of the following year. It is a hardy crop that can survive winter temperatures as low as -10°C. Winter wheat is typically higher in yield than spring wheat, and is used for making bread, pasta, and other food products.
Cultivation
Winter wheat is typically sown in the fall, a few weeks before the first frost. The crop germinates and grows a few inches before winter sets in. During the winter, the plants enter a dormant phase, resuming growth in the spring when temperatures rise. Winter wheat requires a period of cold weather to trigger the plant's transition from vegetative growth to the reproductive stage, a process known as vernalization.
Varieties
There are several varieties of winter wheat, including soft red winter wheat, hard red winter wheat, and white winter wheat. Each variety has its own unique characteristics and uses. For example, soft red winter wheat is typically used for making pastries, while hard red winter wheat is used for bread and pasta.
See also
External links
- Medical encyclopedia article on Winter wheat
- Wikipedia's article - Winter wheat
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