|Jones Jr., F.|
|Kolmer, James - Jim|
Submitted to: Journal of Plant Registrations
Publication Type: Other
Publication Acceptance Date: 3/15/2010
Publication Date: 1/1/2011
Citation: Griffey, C.A., Thomason, W.E., Pitman, R.M., Beahm, B.R., Paling, J.J., Chen, J., Gundrum, P.G., Fanelli, J.K., Dunaway, D.W., Brooks, W.S., Vaughn, M.E., Hokanson, E.G., Behl, D., Corbin, R.A., Seago, J.E., Will, B.C., Hall, M.D., Liu, S.Y., Curtis, J.T., Starner, D.E., Gulick, S.A., Ashburn, S.R., Jones Jr., F.H., Whitt, D.L., Bockelman, H.E., Souza, E.J., Brown Guedira, G.L., Kolmer, J.A., Long, D.L., Jin, Y., Chen, X. 2011. Registration of "Merl" Wheat.. Journal of Plant Registrations. 5: 68-71, 2011. Interpretive Summary:
Technical Abstract: ‘Merl’ (Reg. No. CV- , PI 658598) soft red winter (SRW) wheat (Triticum aestivum L.)developed and tested as VA03W-412 by the Virginia Agricultural Experiment Station was released in March 2009. Merl was derived from the three-way cross ‘Roane’ / Pioneer Brand ‘2643’ // ‘38158’ (PI 619052). Merl is a broadly adapted, high yielding, mid-season, moderately short, semidwarf (Rht2) cultivar having very good straw strength and good milling and pastry baking quality. Merl is resistant to powdery mildew [Blumeria graminis (DC) E.O. Speer] and moderately resistant to stripe rust (Puccinia striiformis Westend.). In Virginia, Merl ranked among the top five cultivars for grain yield with a three year (2007 – 2009) average of 5725 kg ha-1. Merl had a grain volume weight (76.4 kg hl-111 ) that was significantly (P < 0.05) higher (1.9 – 3.0 kg hl-112 ) than the other top yielding cultivars. In USDA-ARS uniform eastern SRW wheat nursery trials conducted at 29 locations, Merl ranked sixth among 46 entries for grain yield (5917 kg ha-1) and seventh for grain volume weight (76.0 kg hl-1) in 2006 and ranked second among 45 entries for grain yield (5529 kg ha-1) and sixth for grain volume weight (75.7 kg hl-) in 2008. Merl has soft grain texture, low endosperm separation indices (9.1% – 9.7%), and moderately high break flour (300 – 306 g kg-1) and straight grade flour (711 – 769 g kg-) yields on an Allis mill. Flour protein concentration (7.38 – 9.01 g 100g-1) and gluten strength (95.8 – 103.9 g 100g- 1) of Merl are lower than average. These quality attributes combined with low flour sucrose solvent retention capacity (88.9 – 93.2 g 100g-1) contribute to Merl’s good pastry baking quality (cookie spread diameters of 16.78 – 19.11 cm).