ENHANCEMENT OF HARD WINTER WHEAT QUALITY AND ITS UTILITY
Location: Grain Quality and Structure Research Unit
Title: REGISTRATION OF 'HATCHER' WHEAT.
| Haley, S - COLORADO STATE UNIV |
| Quick, J - COLORADO STATE UNIV |
| Johnson, J - COLORADO STATE UNIV |
| Peairs, F - COLORADO STATE UNIV |
| Stromberger, J - COLORADO STATE UNIV |
| Clayshulte, S - COLORADO STATE UNIV |
| Clifford, B - COLORADO STATE UNIV |
| Rudolf, J - COLORADO STATE UNIV |
| Chung, Okkyung |
Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 30, 2005
Publication Date: November 1, 2005
Citation: Haley, S.D., Quick, J.S., Johnson, J.J., Peairs, F.B., Stromberger, J.A., Clayshulte, S.R., Clifford, B.L., Rudolf, J.B., Seabourn, B.W., Chung, O.K., Jin, Y., Kolmer, J.A. 2005. Registration of 'hatcher' wheat. Crop Science. Vol. 45: 2654-2655.
Interpretive Summary: 'Hatcher' winter wheat was developed by the Colorado Agricultural Experiment Station and released to seed producers in August 2004. hatcher was selected from the crosses and backcrosses 'Yuma'/PI372129//'Tam-200'/3/4''Yuma/r/KS91H184/'Vista' completed in 1993. The final cross was made between an RWA-resistant plant that was very similar to 'Yumar' and an F1 plant derived from crossing KS91H184 and Vista. Thus, the parentage of Hatcher is roughly 50% Yumar, 25% KS91H184 and 25% Vista.
Hatcher is an awned, white-chaffed, medium maturity, semidwarf hard red winter wheat. Hatcher has medium maturity, 144 d to heading from 1 January, 4 days later than 'Prairie Red' and one day later than 'Yumar' and 'Ankor'. Plant height of Hatcher is short (25.8 in), 0.6 in shorter than Prairie Red and 1.6 in shorter than Yumar and Ankor. Coleoptile length of Hatcher (73.6 mm, n=8 observations) is less than Prairie Red (85.0 mm) and Ankor (77.4 mm) but longer than Yumar (62.9 mm). Shattering tolerance of Hatcher is good (3.6 score, 1=no shatter to 9=severe shatter, n=3 observations), slightly lower than Ankor (2.7 score) but better than Prairie Red (4.1 score) and Yumar (4.2 score).
Hatcher (Reg. no. CV-971, PI 638512) hard red winter wheat (Triticum aestivum L.) was developed by the Colorado Agricultural Experiment Station and released to seed producers in August 2004. Hatcher was released based on its resistance to the original North American biotype, designated as Biotype 1 (D.R. Porter, personal communication, 2004) of the Russian wheat aphid [Diuraphis noxia (Mordvilko)], and its adaptation to non-irrigated production in eastern Colorado and the west-central Great Plains. Hatcher is susceptible to both Wheat streak mosaic virus and Barley yellow dwarf virus, heterogeneous for resistance to the Great Plains biotype of Hessian fly [Mayetiola destructor (Say)], and susceptible to greenbug [Schizaphis graminum (Rondani)]. Resistance to Russian wheat aphid Biotype 1 in Hatcher is conditioned by the Dn4 resistance gene. Russian wheat aphid resistance scores for Hatcher in standard greenhouse seedling screening tests using Biotype 1 are similar to other cultivars that carry Dn4. Values for milling-related variables were generally superior to both Ankor and Prowers 99. Hatcher had higher Quadromat Senior flour extraction (685 g [kg.sup.-1]) than Ankor (658 g [kg.sup.-1]) and Prowers 99 (4.8 g [kg.sup.-1]). Values for baking-related variables of Hatcher were generally intermediate between Ankor and Prowers 99. Hatcher (120 g [kg.sup.-1]) had similar grain protein content as Ankor (120 g [kg.sup.-1]) and lower than Prowers 99 (138 g [kg.sup.-1]). In mixograph tests optimized for water absorption, Hatcher had higer water absorption (618 g [kg.sup.-1) than Ankor (615 g [kg.sup.-1)] and lower than Prowers 99 (649 g [kg.sup.-1]); higher tolerance score (3.2 score; 0=unacceptable to 6=excellent scale) than Ankor (2.2 score) and lower than Prowers 99 (4.0 score); and longer mixing time (3.2 min) than Ankor (2.9 min) an shorter than Prowers 99 (4.0 min). In straight-grad pup loaf baking tests, Hatcher had lower bake water absorption (600 g [kg.sup.-1]) than Ankor (605 g [kg.sup.-1]) and Prowers 99 (633 g [kg.sup.-1]); longer bake mixing time (4.2 min) than Ankor (3.6 min) and shorter than Prowers 99 (5.1 min); smaller pup loaf volume (0.872 L) than Ankor (0.888 L) and Prowers 99 (0.945 L); and lower loaf crumb grain score (3.8 score; 0=unacceptable to 6=excellent scale) than Ankor (4.0 score) and Prowers 99 (4.5 score).