Wheat expert Wu Bihua: Jumping over the "Dragon Gate" and returning to the "Farmers Gate" with "Shu Mai 133" to draw a wheat map that runs north and south

Zhao Yi, a reporter from the cover of the cover of the cover of Xibu

Shaanxi's meat clips, small noodles in Chongqing, intestinal noodles in Guizhou, and old friends in Guangxi. This is a pasta that runs north and south. Behind each kind of food is a "hero" - "Shu Mai 133".

The most shiny "business card" of "Shu Mai 133" is high yield. In the national two -year region test, it also ranks second and first, with an average yield of 395.1 kg. Not only that, "Shu Mai 133" also has both the characteristics of frost, disease resistance, disease resistance, spikes, and humidity and cold resistance. It is a "all -round player".

On May 20th, the 4th National Agricultural Article Development Committee held the ninth meeting to review and passed 176 new wheat varieties, and "Shu Mai 133" ranked among them. This is the second national trial wheat varieties ushered in wheat in Sichuan Agricultural University Wheat in 2003 after 19 years after the lapse of 19 years.

In the midsummer season, the cover reporter interviewed Wu Bihua, a professor at the Sichuan University of Agricultural University's Wheat Institute of Wheat of Sichuan Agricultural University, and found that in the road of scientific research, she always stepped on the bottom of the earth and looked up at the starry sky.

Wu Bihua works in the field

"Almighty Player" in the wheat industry

Get in Sichuan white grain wheat output

Short, capable short hair, dark skin, wearing simple flat leather shoes, walking a little lame walking, shirts and trousers seem to be uncomfortable with this summer ... At first glance, this is a perennial field, sun and rain. Farmers, but in fact, she is Wu Bihua, the founder of "Shu Mai 133".

Speaking of "Shu Mai 133", Wu Bihua's eyes were full of pets. "Wherever you want, no matter how bad the geographical conditions are, it can carry it and maintain high yield." She is usually very restrained, and even some "dance".

After all, "Shu Mai 133" is her proud work. As we all know, the upstream wheat area of ​​the Yangtze River is the most complex and diverse wheat area in the domestic wheat ecological environment because of its special geographical climate. Under such circumstances, the birth of the "Shu Mai 133" has a breakthrough in the agricultural community.

First of all, "White -grained High Production" is a major feature of "Shu Mai 133". Because white grain wheat flour has a white color and better taste, the price is often higher than red grain wheat, but due to the differences in biological characteristics, white grain wheat is usually more difficult to produce than red grain wheat.

However, the "Shu Mai 133" as a white -grained wheat broke this "usual" -The May of this year, in Mianyang, Sichuan, the actual production of farmers' independent production of "Shu Mai 133", with an average yield of up to 608.3 kg. Sichuan white grain wheat output "laurel crowns".

"Shu Mai 133"

Secondly, the characteristics of disease resistance, anti -inverse, and spikes have made "Shu Mai 133" a "all -round player".

"Shu Mai 133" in winter is strict and cold. In the unusual weather in the spring and winter of the past two years, many wheats were affected by frost and rainwater wetness. "Shu Mai 133" grew as scheduled, and even the fatal problems of white -grained wheat matured for a long time.

Severe diseases cannot be hit "Shu Mai 133". In fact, in the provincial and national experiments and many years of production applications, it has stabilized high anti -anti -rust, medium anti -gymnic disease, and better anti -white powder and leaf rust.

The drought flooding cannot be extinguished "Shu Mai 133". It has a strong moisture resistance, drought resistance, and the ability to resist scoop and germination. The excellent stems and leaves hold the green to make it not only have a long photosynthetic function period, but also have strong anti -high temperature resistance and resistance ability and resistance in the middle and late stages of grouting. Premature aging ability. These unique features make "Shu Mai 133" reach high yields and has excellent production and extensiveness.

Excellent varieties cannot rely on "encounter"

All the "Chinese food"

Creating a new variety, for researchers, is a game of thousands of bustling windows and indoor monotonous games outside the window. What supports Wu Bihua is the stubborn from the bone in the bone.

In 1963, Wu Bihua was born in a peasant family in Renshou County, Sichuan. In childhood, hunger is like her, and her mother is one of the most impressive foods with rough flour and boiling water. With a bowl of rough batter into the throat, Wu Bihua had already germinated a small wish.

"At that time, the cloth was called 'ocean cloth', and even the grain surnamed was 'foreign'. I was thinking, too aggrieved, why can't we have Chinese food?" At this point, Wu Bihua accelerated, and tears were vaguely visible in my eyes. Light, "I think, what must be done to change this situation."

In 1982, Wu Bihua was admitted to the agricultural majors of Sichuan Agricultural College with excellent grades. In the opposition and ridicule of "finally jumping out of the" farmer's gate "and unclearly, she was unclear", she was thin and went to Ya'an with a thin back of her bag, chasing her dream.

But she really started breeding and began to study from Mexico in 2005.

Wu Bihua is recording wheat growth

"I have breeding, which is a half -way monk." Wu Bihua recalled that after China joined the World Trade Organization in 2001, many foreign wheat with good quality, good taste, and cheaper foreign wheat entered the Chinese market. Facing the market shock, the research of domestic wheat experts has also begun to shift from high yield to high -yield and high -quality. The concept of "special wheat" has gradually formed in wheat, and Wu Bihua has taken this step.

The 19 -year -old plant tissue cultivation work allowed Wu Bihua to master the excavation of solidly the special genetic resource of the plant and his genetic analysis of the solid wheat. The matching of wheat genes is hand -in -hand, and the familiarity of hybridization, kinship, and parental relationship has laid a solid foundation for her breeding work. Many breeding experts have been looking forward to a "encounter" with excellent varieties. "I don't have such luck." Wu Bihua waved his hand again. "I think I rely on the accumulation of basic scientific work and adherence to day after day."

At noon in May this year, Wu Bihua took the students as usual as usual. She had a serious stomach disease, and she seemed to forget her hunger. A cousin called to wish her "Happy Birthday" and pulled her out of the ground, and she deeply blamed herself: she forgot to call her aunt on the same day to send blessings.

Wu Bihua took a photo with the grower on the spot

"Such scenes will appear almost every year." Wu Bihua's doctoral student Hu Yanling recalled the annoyance expression of the teacher in the scorching sun: "I can't help feeling:" I can't help sleep with food and concentration. The teacher looks like an agricultural scientist in my heart. "

Early in the morning, I went to the ground to work on the scorching sun. When I was in darkness, I was still busy in the ground, and retracted the wheat late at night when grabbing harvest. In order to prevent wheat from germination or covering the embryo in a high -temperature and high humidity environment, the wheat spreads the heat of the wheat overnight. These are the often meals of the breeding road.

Now 59 -year -old Wu Bihua, his vision is not as good as when he was aimed at the microscope. The knee he had injured during sowing became an old illness when he walked. But in order to take the students to work with the students, it was still her insistence in her bones. In her words, "I'm used to buried my head to work, and I have to be responsible for my choice."

Ear yellow stems and green matter

Will continue to study cultivation technology

The "Shu Mai 133", which was born in the sky, is the best reward for Wu Bihua.

He Long, general manager of Sichuan Yumai Food Agriculture Technology Co., Ltd. is very optimistic about the promotion prospect of "Shu Mai 133". Since passing the approval of Sichuan Province in 2017, it has been selected as the main variety in Mianyang City, Maiyang City, Mianyang City. Since participating in the national district's trial in 2017, Chongqing, Yunnan, Shaanxi, Guizhou, Guangxi and other provinces and cities have proactively found distributing companies to buy varieties for species production.

Xiao Chunlin, Secretary of the Party Committee of Baini Town, Wajin County, Bijie City, Guizhou Province, said: "After the introduction of multiple varieties for noodle production competitions, it was found that the" Shu Mai 133 "noodles have a particularly good quality and good taste. Perform large surface planting and production. "

From south to north, this is the road of food rolled out of "Shu Mai 133". In every place, the pride and practicality of "Chinese food" sow. This path is also a road of ecological and environmental protection.

Wu Bihua random inspection "Shu Mai 133" production benefits

Whenever wheat harvest, how to quickly find "Shu Mai 133" in the ground? Wu Bihua can always recognize: "The mature wheat ears are golden, and the stems and leaves are still tender and green and rich in moisture." This is the highlight of "Shu Mai 133", and it is also the characteristic of the future research plan of "Shu Mai 133".

After the traditional wheat is mature, stems and leaves are generally incinerated, which can cause air pollution. When the "Shu Mai 133" is harvested, it keeps green stems and leaves as silage. In Chengdu, the Chengdu Yili Dairy, located in the puppet, is a large household in the "Shu Mai 133" straw silage.

Investment at a time, grain -grass double collection, seed -raising synchronization. "This realizes the ideal result of planting from sowing to harvesting without generating any waste." Wu Bihua said that this can not only protect the safety of grain, but also for the need for forage for the shortage of cold season. Incineration leads to air pollution.

"Green and efficient, more than one fell swoop." Next, Wu Bihua will continue to promote the study of green stalks as a forage after the wheat harvest. Food safety and green ecological environmental protection escort.

At the same time, she also intends to focus on researching the standardized high -yield cultivation technology of "Shu Mai 133", so that good varieties and good techniques can exert a greater integration effect.

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