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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Hard Winter Wheat Genetics Research » Research » Publications at this Location » Publication #340544
Title: Registration of ‘Tatanka’ hard red winter wheat

Author
item ZHANG, GUORONG - Kansas State University
item MARTIN, TERRY - Kansas State University
item FRITZ, ALLEN - Kansas State University
item MILLER, REBECCA - Kansas State University
item Bai, Guihua
item Chen, Ming-Shun
item Bowden, Robert

Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/20/2017
Publication Date: 9/7/2017
Publication URL: https://handle.nal.usda.gov/10113/5863787
Citation: Zhang, G., Martin, T., Fritz, A., Miller, R., Bai, G., Chen, M., Bowden, R.L. 2017. Registration of ‘Tatanka’ hard red winter wheat. Journal of Plant Registrations. 12(1):74-78. https://doi.org/10.3198/jpr2017.04.0019crc.
DOI: https://doi.org/10.3198/jpr2017.04.0019crc

Interpretive Summary: ‘Tatanka’ is a new hard red winter wheat that was developed at Kansas State University and released by the Kansas Agricultural Experiment Station in 2016. Tatanka was selected from a single cross of KS07HW81/T151 using a modified bulk breeding method. Tatanka has good milling and baking quality, good resistance to stripe rust and Soil-borne wheat mosaic virus, and high grain yield potential in western Kansas.

Technical Abstract: ‘Tatanka’ hard red winter wheat (Triticum aestivum L.) was developed at the Agricultural Research Center-Hays, Kansas State University and released by the Kansas Agricultural Experiment Station in 2016. Tatanka was selected from a single cross of KS07HW81/T151 made in 2006 at Hays, KS. The objective of this cross was to develop a hard red or hard white winter wheat variety with adaptation to dryland production in western Kansas. Tatanka was developed using a modified bulk breeding method. Tatanka is an F6-derived line with experimental number KS12H56-6-4, and it was tested in yield trials from 2011 to 2016. Tatanka has medium maturity, medium height, above average test weight, and below average protein content. It has good milling and baking quality. Tatanka was released because of its high grain yield potential in western Kansas and its good resistance to stripe rust (caused by Puccinia striiformis f. sp. tritici Erikss.) and Soil-borne wheat mosaic virus.