Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/1/2009
Publication Date: 1/1/2010
Publication URL: http://hdl.handle.net/10113/40821
Citation: Griffey, C.A., Thomason, W.E., Pitman, R.M., Beahm, B.R., Paling, J.J., J, C., 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., Whitt, D.L., Souza, E.J., Bockelman, H.E., Long, D.L., Jin, Y., Chen, X., Cambron, S.E. 2010. Registration of ‘Jamestown’ Wheat. Journal of Plant Registrations. 2010 4:28-33. Interpretive Summary: Jamestown soft red winter wheat is a new wheat 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: ‘Jamestown’ (Reg. No. CV-, PI 653731) soft red winter wheat (Triticum aestivum L.) was developed and released by the Virginia Agricultural Experiment Station in March 2007. Jamestown was derived from the cross ‘Roane’ (PI 612958)/Pioneer Brand ‘2691’ (PI 590941 PVPO) and was tested under the experimental number VA02W-370. Jamestown is an early heading, awned, short stature, semidwarf (Rht2) cultivar possessing resistance to the predominant insect and disease pests in the eastern soft wheat region. Jamestown most notably has resistance to Hessian fly [Mayetiola destructor (Say)], stripe rust (Puccinia striiformis Westend.) and fusarium head blight [caused by Fusarium graminearum (Schwabe)]. In USDA-ARS uniform nursery trials conducted at 27 locations in 2005 and at 26 locations in 2006, Jamestown produced average grain yields of 5496 and 5563 kg ha-1, respectively, in comparison to nursery mean yields of 4959 kg ha-1 in 2005 and 4878 kg ha-1 in 2006. Milling and baking quality of Jamestown exceeds that of ‘USG 3209’ (PI 617055 PVPO) having higher break flour yield (30.5% versus 28.3%), softer flour texture (softness equivalent score 58.1% versus 55.1%), lower sucrose retention capacity (93.8% versus 104%), and larger cookie diameters (17.0 cm versus 16.8 cm).