Location: Plant Science ResearchTitle: Registration of ‘Appalachian White’ wheat
|GRIFFEY, CARL - Virginia Polytechnic Institution & State University|
|HALL, MARLA - Limagrain Cereal Seeds|
|JOHNSON, JERRY - University Of Georgia|
|Seabourn, Bradford - Brad|
|Chen, Yuanhong - Richard|
|MURPHY, J - North Carolina State University|
Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/15/2014
Publication Date: N/A
Interpretive Summary: ‘Appalachian White’ is a hard white winter wheat, adapted to the eastern U.S. for growing in conventional and organic systems in North Carolina and Virginia. Grain of ‘Appalachian White’ can be milled directly for local bread production.
Technical Abstract: The potential exists to develop and market hard winter wheat (Triticum aestivum L.) in the eastern United States, where a majority of the mills, bakeries, and consumers reside. The primary objective of this study was to develop adapted and competitive hard winter wheat cultivars possessing high-value traits that offer the potential for new and expanded markets and greater profitability to wheat producers in the eastern United States. ‘Appalachian White’ (PI 657998) hard white winter (HWW) wheat was derived from the cross KS2016-U2/Lakin and released by the U.S. Department of Agriculture in 2010. Appalachian White was developed with a modified bulk-breeding method and was tested as ARS05-1234 in the Uniform Bread Wheat Trial throughout the east coast of the U.S. beginning in the 2006-07 winter wheat growing season. Appalachian White is a high yielding, winter hardy, awned, semidwarf (Rht-B1b) having late-season spike emergence and moderate resistance to diseases prevalent in the mid-Atlantic area with the exception of Fusarium head blight [caused by Fusarium graminearum(Schwabe)]. Appalachian White consistently out-yielded the hard white wheat check cultivar ‘Lakin’ by over 400 kg/ha over 40 location-years. Key to the development of a hard wheat for eastern U.S. production, is the ability to produce consistently good grain quality, resulting in good milling and baking characteristics when grown in the humid environments of the eastern U.S. When grown in North Carolina and Virginia, Appalachian White produces good, hard white winter wheat quality grain and flour with an average flour protein of 14.7%.