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Title: Registration of ‘Shirley’ Wheat

Author
item GRIFFEY, C - Virginia Polytechnic Institution & State University
item THOMASON, W - Virginia Polytechnic Institution & State University
item PITMAN, R - Virginia Polytechnic Institution & State University
item BEAHM, B - Foundation Seed Farm
item PALING, J - Virginia Polytechnic Institution & State University
item CHEN, J - Virginia Polytechnic Institution & State University
item FANELLI, J - Virginia Polytechnic Institution & State University
item KENNER, J - Virginia Polytechnic Institution & State University
item DUNAWAY, D - Virginia Polytechnic Institution & State University
item BROOKS, W - Virginia Polytechnic Institution & State University
item VAUGHN, M - Virginia Polytechnic Institution & State University
item HOKANSON, E - Virginia Polytechnic Institution & State University
item BEHL, H - Virginia Polytechnic Institution & State University
item CORBIN, R - Virginia Polytechnic Institution & State University
item CUSTIS, J - Virginia Polytechnic Institution & State University
item WALDENMAIER, C - Virginia Polytechnic Institution & State University
item STARNER, D - Virginia Polytechnic Institution & State University
item GULICK, S - Virginia Polytechnic Institution & State University
item ASHBURN, S - Virginia Polytechnic Institution & State University
item JONES, E - Virginia Polytechnic Institution & State University
item WHITT, C - Virginia Crop Improvement Association
item Souza, Edward
item Bockelman, Harold
item Long, David
item Jin, Yue
item Chen, Xiaoming
item Cambron, Sue

Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/15/2009
Publication Date: 1/1/2010
Citation: Griffey, C.A., Thomason, W.E., Pitman, R.M., Beahm, B.R., Paling, J.J., Chen, J., Fanelli, J.K., Kenner, J.C., Dunaway, D.W., Brooks, W.S., Vaughn, M.E., Hokanson, E.G., Behl, H.D., Corbin, R.A., Custis, J.T., Waldenmaier, C.M., Starner, D.E., Gulick, S.A., Ashburn, S.R., Jones, E.H., Whitt, C.M., Souza, E.J., Bockelman, H.E., Long, D.L., Jin, Y., Chen, X., Cambron, S.E. 2010. Registration of ‘Shirley’ Wheat. Journal of Plant Registrations. 2010 4:38-43.

Interpretive Summary: Shirley soft red winter wheat is a new cultivar released by the Virginia Polytechnical Institute for wheat growers in the mid-Atlantic region of the eastern US. The Soft Wheat Quality Laboratory provided quality evaluations and interpretation of the appropriate uses of this wheat cultivar.

Technical Abstract: ‘Shirley’ (Reg. No. CV-, PI) soft red winter (SRW) wheat (Triticum aestivum L.) was developed by the Virginia Agricultural Experiment Station and released in March 2008. Shirley was derived from the three-way cross VA94-52-25 / ‘Coker 9835’ (PI 548846 PVPO) // VA96-54-234. Shirley is widely adapted and provides producers and end users in the mid-South, mid-Atlantic, Corn Belt, and Northeastern regions of the U.S. with a full season, short stature, semidwarf (Rht1) cultivar that has very high yield potential and good milling and pastry baking qualities. Shirley also is notably resistant to leaf rust (Puccinia triticina Eriks.), stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.), and powdery mildew [Blumeria graminis (DC) E.O. Speer]. In Virginia, Shirley had the highest three year (2006 – 2008) average grain yield (6316 kg ha-1) among cultivars evaluated in the state variety trial. In USDA-ARS uniform eastern SRW wheat nursery trials conducted at 29 locations in 2006 and at 22 locations in 2007, Shirley ranked first in both years with average grain yields of 6155 and 5456 kg ha-1, respectively, in comparison to nursery mean yields of 5583 kg ha-1 (n=46 entries) in 2006 and 4791 kg ha-1 (n=44 entries) in 2007. Shirley’s good milling quality is attributed to its soft grain texture, low endosperm separation indices (score = 8.9), high break flour yields (323 – 328 g kg-1), and high straight grade flour yields (777 – 779 g kg-1) on an Allis mill. Flour protein concentrations of Shirley are lower than average ranging from 7.62 to 8.65 g 100g-1, and protein gluten strength is weak on the basis of low lactic acid solvent retention capacity values ranging from 84.6 to 93.6 g 100g-1. The aforementioned quality attributes of Shirley and the low sucrose solvent retention capacity (87.6 – 90.8 g 100g-1) of its flour contribute to its good pastry baking quality as exemplified by high values for cookie spread diameter (17.15 – 18.65 cm).