Skip to main content
ARS Home » Research » Publications at this Location » Publication #241205

Title: Registration of ‘USG 3555’ 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 Hall, M - Virginia Polytechnic Institution & State University
item Liu, S - 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 Whitt, D - Virginia Polytechnic Institution & State University
item Souza, Edward
item Bockelman, Harold
item Brown-guedira, Gina
item Kolmer, James - Jim
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: 7/3/2009
Publication Date: 8/28/2009
Publication URL: http://hdl.handle.net/10113/37896
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., Whitt, D.L., Souza, E.J., Bockelman, H.E., Long, D.L., Jin, Y., Chen, X., Cambron, S.E. 2009. Registration of ‘USG 3555’ Wheat. Journal of Plant Registrations. 3(3):273-278.

Interpretive Summary: "3555" 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: ‘USG 3555’ (Reg. No. CV-, PI 654454) soft red winter wheat (Triticum aestivum L.) was developed and released by the Virginia Agricultural Experiment Station in March 2007. USG 3555 was derived from the cross VA94-52-60 / Pioneer Brand ‘2643’ (PI 583739 PVPO) // ’USG 3209’ (PI 617055 PVPO) and was tested under the experimental number VA02W-555. USG 3555 is a high yielding, moderately-early heading, awnletted, short stature, semidwarf (Rht2), cultivar that is resistant to powdery mildew [Blumeria graminis (DC) E.O. Speer], stripe rust (Puccinia striiformis Westend.), and stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.). In Virginia, average grain yield (2006 – 2008) of USG 3555 (6114 kg ha-1) has been equal to that of the highest yielding cultivars. In USDA-ARS uniform nursery trials conducted at 27 locations in 2005 and at 26 locations in 2006, USG 3555 produced average grain yields of 5651 and 5530 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 USG 3555 exceeds that of its parent USG 3209. Grain of USG 3555 has higher break flour yields (30.5% versus 28.3%), softer texture (lower endosperm separation index values 9.98 versus 10.62), lower sucrose solvent retention capacity (98.6% versus 104%), and larger cookie diameters (17.1 cm versus 16.8 cm).