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Research Project:
GENETIC ENHANCEMENT FOR RESISTANCE TO BIOTIC AND ABIOTIC STRESSES IN HARD WINTER WHEAT
Location: Hard Winter Wheat Genetics Research Unit
Title: Registration of ‘Ok102’ Wheat
Authors
 | Carver, Bf - OKLAHOMA STATE UNIVERSITY | | Krenzer, Eg - OKLAHOMA STATE UNIVERSITY | | Hunger, Rm - OKLAHOMA STATE UNIVERSITY | | Porter, Dr - OKLAHOMA STATE UNIVERSITY | | Smith, El - OKLAHOMA STATE UNIVERSITY | | Klatt, AR - OKLAHOMA STATE UNIVERSITY | | Verchot-Lubicz, J - OKLAHOMA STATE UNIVERSITY | | Rayas-Durate, P - OKLAHOMA STATE UNIVERSITY | | Guenzi, Ac - OKLAHOMA STATE UNIVERSITY | | Martin, Bc - OKLAHOMA STATE UNIVERSITY | |
Bai, Guihua
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Submitted to: Crop Science
Publication Type: Germplasm Release
Publication Acceptance Date: December 31, 2003
Publication Date: July 8, 2004
Citation: Carver, B., Krenzer, E., Hunger, R., Porter, D., Smith, E., Klatt, A., Verchot-Lubicz, J., Rayas-Durate, P., Guenzi, A., Martin, B., Bai, G. 2004. Registration of ‘Ok102’ Wheat. Crop Science. 44:1468-1469.
Interpretive Summary: ‘Ok102’ is a new hard red winter wheat developed cooperatively by the Oklahoma Agricultural Experiment Station and the USDA-ARS. It was released in March 2002 and has resistance to several foliar diseases, excellent milling quality, and desirable dough strength for bread.
Technical Abstract:
‘Ok102’ (Reg. no. CV-941, PI 632635) is a hard red winter wheat (Triticum aestivum L.) developed cooperatively by the Oklahoma Agric. Exp. Stn. and the USDA-ARS. Ok102 was released in March 2002, primarily on the basis of its resistance to several foliar diseases, excellent milling quality, and desirable dough strength for leavened bread products.
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