Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 10, 2012
Publication Date: July 3, 2012
Citation: Haley, S.D., Johnson, J., Peairs, F., Stromberger, J., Hudson, E., Seifert, S., Kottke, R., Valdez, V., Rudolph, J., Bai, G., Chen, X., Bowden, R.L., Jin, Y., Kolmer, J.A., Chen, M., Seabourn, B.W. 2012. Registration of 'Byrd' wheat. Journal of Plant Registrations. 6:1-4.
Interpretive Summary: 'Byrd' is a hard red winter wheat cultivar developed by the Colorado Agricultural Experiment Station and USDA, and was named in honor of Dr. Byrd C. Curtis, former CSU Wheat Breeder and Wheat Program Director of the International Maize and Wheat Improvement Center (CIMMYT). Byrd was selected from the cross 'TAM 112'/CO970547-7. TAM 112 is a hard red winter wheat cultivar released by Texas A&M University. CO970547-7 is a breeding line with the pedigree 'Ike'/'Halt'. Byrd was selected as an F3:4 line, CO06424. It has superior grain yield in eastern Colorado, resistance to stripe and stem rust, and superior milling and bread baking quality attributes.
'Byrd' (PI 664257) hard red winter wheat (Triticum aestivum L.) was developed by the Colorado Agricultural Experiment Station and released August, 2011, through a marketing agreement with the Colorado Wheat Research Foundation. In addition to researchers at Colorado State University (CSU), USDA-ARS researchers at Manhattan, KS, St. Paul, MN, and Pullman, WA, participated in its development. Byrd was selected from the cross 'TAM 112'/CO970547-7 made in 2002 at Fort Collins, CO. TAM 112 (PI 643143) is a hard red winter wheat cultivar released by Texas A&M University in 2005. CO970547-7 is an experimental line from CSU with the pedigree 'Ike' (PI 574488)/'Halt' (PI 584505). Byrd was selected as an F3:4 line in July, 2006, and assigned experimental line number CO06424. Byrd was released because of its superior grain yield under non-irrigated and irrigated production conditions in eastern Colorado, its resistance to stripe (Puccinia striiformis f. sp. tritici) and stem rust (P. graminis f. sp. tritici), and its superior milling and bread baking quality attributes. The name Byrd was chosen in honor of former CSU Wheat Breeder and International Maize and Wheat Improvement Center (CIMMYT) Wheat Program Director Dr. Byrd C. Curtis.