|MERGOUM, MOHAMED - University Of Georgia|
|JOHNSON, JERRY - University Of Georgia|
|BUCK, JAMES - University Of Georgia|
|SUTTON, STEVE - University Of Georgia|
|LOPEZ, BENJAMIN - University Of Georgia|
|BLAND, DANIEL - University Of Georgia|
|CHEN, Z - University Of Georgia|
|BUNTIN, G - University Of Georgia|
|MAILHOT, DANIEL - University Of Georgia|
|BABAR, MD - University Of Florida|
|MASON, RICHARD - University Of Arkansas|
|HARRISON, STEPHEN - Louisiana State University|
|MURPHY, J PAUL - North Carolina State University|
|IBRAHIM, AMIR - Texas A&M University|
|SUTTON, RUSSEL - Texas A&M University|
|SIMONEAUX, BRYAN - Texas A&M University|
|Kolmer, James - Jim|
Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/14/2020
Publication Date: 4/29/2021
Citation: Mergoum, M., Johnson, J.W., Buck, J.W., Sutton, S., Lopez, B., Bland, D., Chen, Z., Buntin, G.D., Mailhot, D.J., Babar, M.A., Mason, R.E., Harrison, S.A., Murphy, J., Ibrahim, A.M., Sutton, R.L., Simoneaux, B.E., Bockelman, H.E., Baik, B.V., Marshall, D.S., Cowger, C., Brown Guedira, G.L., Kolmer, J.A., Jin, Y., Cambron, S.E. 2021. A new soft red winter wheat cultivar, 'GA 07353-14E19', adapted to Georgia and the US south east environments. Journal of Plant Registrations. p.1-8. https://doi.org/10.1002/plr2.20113.
Interpretive Summary: The availability of newly adapted soft red winter wheat (SRWW) cultivars is essential to enhance and sustain wheat production in the US SE region. These new cultivars should have increased yield, good resistance levels to predominant pests, and acceptable milling quality to maximize regional markets values to be adopted by growers and the wheat industry. Therefore, the aim of the University of Georgia (UGA) SRWW breeding program in collaboration with the Southeastern University GRAINS (SUNGRAINS) breeding programs which include The University of Arkansas, University of Florida, University of Georgia, Louisiana State University Agricultural Center, North Carolina State University, and Texas A&M University is to release adapted SRWW cultivars to the US SE region wheat growers with acceptable quality attributes that meet industry needs. SRWW ‘GA 07353-14E19’ (PI 689520) is a SRWW cultivar developed by the UGA small grains breeding program with the collaboration of the SUNGRAINS breeding programs and was released by the UGA College of Agricultural and Environmental Sciences in 2017.
Technical Abstract: Soft red winter wheat (SRWW) (Triticum aestivum L.), historically a major crop in GA and the US southeast (SE) region, has been challenged by numerous biotic and abiotic constraints resulting in decreased acreage in recent years. Hence, an urgent need exists to release new cultivars with high yield potential, good resistance to predominant diseases and insects, and acceptable quality attributes to capture and maximize value in regional markets. The SRWW breeding program at the University of Georgia (UGA), in collaboration with the Southern UNiversities GRAINS (SUNGRAINS) breeding programs, is responding to these challenges by developing and releasing superior SRWW cultivars adapted to GA and the SE wheat region. ‘GA 07353-14E19’ (PI 689520), a SRWW cultivar developed by the UGA small breeding program, was released by the UGA College of Agricultural and Environmental Sciences and licensed to Stratton seed company in 2017 as GO WHEAT 2032. GA 07353-14E19 is adapted to the SE region with high yield, good resistance to prevalent diseases, including leaf (caused by Puccinia triticina Erikss.) and stripe (caused by P. striiformis Westend f. sp. tritici Eriks & Henn) rusts; Fusarium head blight (FHB) (caused by Fusarium graminearum Schwabe); powdery mildew (caused by Erisyphe graminis); and soil-borne wheat mosaic virus (SBWMV). GA 07353-14E19 also showed good resistance to current biotypes of Hessian fly (Mayetiola destructor (Say)). GA 07353-14E19 possess H13, Sbm1 and Yr17/Lr37/Sr38 genes that protect it against above pests. It has very good grain volume weight and good milling and baking quality as a SRWW.