Registration of 'Shirley' wheat

C. A. Griffey; W. E. Thomason; R. M. Pitman; B. R. Beahm; J. J. Paling; J. Chen; P. G. Gundrum; J. K. Fanelli; J. C. Kenner; D. W. Dunaway; W. S. Brooks; M. E. Vaughn; E. G. Hokanson; H. D. Behl; R. A. Corbin; M. D. Hall; S. Liu; J. T. Custis; C. M. Waldenmaier; D. E. Starner; S. A. Gulick; S. R. Ashburn; Jr H. Jones; D. L. Whitt; H. E. Bockelman; E. J. Souza; G. L. Brown-Guedira; J. A. Kolmer; D. L. Long; Y. Jin; X. Chen; S. E. Cambron

doi:10.3198/jpr2009.05.0260crc

Registration of 'Shirley' wheat

C. A. Griffey, W. E. Thomason, R. M. Pitman, B. R. Beahm, J. J. Paling, J. Chen, P. G. Gundrum, J. K. Fanelli, J. C. Kenner, D. W. Dunaway, W. S. Brooks, M. E. Vaughn, E. G. Hokanson, H. D. Behl, R. A. Corbin, M. D. Hall, S. Liu, J. T. Custis, C. M. Waldenmaier, D. E. StarnerS. A. Gulick, S. R. Ashburn, Jr H. Jones, D. L. Whitt, H. E. Bockelman, E. J. Souza, G. L. Brown-Guedira, J. A. Kolmer, D. L. Long, Y. Jin, X. Chen, S. E. Cambron

Plant Pathology

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

Abstract

'Shirley' (Reg. No. CV-1039, PI 656753) soft red winter (SRW) wheat (Triticum aestivum L.), developed and tested as VA03W-409 by the Virginia Agricultural Experiment Station, was released in March 2008. Shirley was derived from the three-way cross VA94-52-25/'Coker 9835'//VA96-54-234. Shirley is widely adapted and provides producers and end users with a full-season, short-stature, semidwarf (Rht1) cultivar that has very high yield potential and good milling and pastry baking qualities. Shirley also is notably resistant to leaf rust (Puccinia triticina Eriks.), stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.), and powdery mildew [Blumeria graminis (DC.) E.O. Speer]. In Virginia Shirley had the highest 3-yr (2006-2008) average grain yield (6316 kg ha^-1) among cultivars evaluated in the state variety trial. In USDA-ARS Uniform Eastern SRW Wheat Nursery Trials conducted at 29 locations in 2006 and at 22 locations in 2007, Shirley ranked first in grain yield in both years with mean yields of 6155 and 5456 kg ha¹, respectively. Shirley has soft grain texture, low endosperm separation indices (score = 8.9), high break flour (323-328 g kg^-1), and high straight grade (777-779 g kg^-1) flour yields on an Allis mill. Flour protein concentration (7.62-8.65 g 100 g^-1) and gluten strength (84.6-93.6 g 100 g^-1) of Shirley are lower than average. These quality attributes combined with low flour sucrose solvent retention capacity (87.6-90.8 g 100 g^-1) contribute to Shirley's good pastry baking quality (cookie spread diameters of 17.15-18.65 cm).

Original language	English (US)
Pages (from-to)	38-43
Number of pages	6
Journal	Journal of Plant Registrations
Volume	4
Issue number	1
DOIs	https://doi.org/10.3198/jpr2009.05.0260crc
State	Published - Jan 2010

Access

10.3198/jpr2009.05.0260crc

OpenUrl availability

Full text

Cite this

Griffey, C. A., Thomason, W. E., Pitman, R. M., Beahm, B. R., Paling, J. J., Chen, J., Gundrum, P. G., Fanelli, J. K., Kenner, J. C., Dunaway, D. W., Brooks, W. S., Vaughn, M. E., Hokanson, E. G., Behl, H. D., Corbin, R. A., Hall, M. D., Liu, S., Custis, J. T., Waldenmaier, C. M., ... Cambron, S. E. (2010). Registration of 'Shirley' wheat. Journal of Plant Registrations, 4(1), 38-43. https://doi.org/10.3198/jpr2009.05.0260crc

Griffey, CA, Thomason, WE, Pitman, RM, Beahm, BR, Paling, JJ, Chen, J, Gundrum, PG, Fanelli, JK, Kenner, JC, Dunaway, DW, Brooks, WS, Vaughn, ME, Hokanson, EG, Behl, HD, Corbin, RA, Hall, MD, Liu, S, Custis, JT, Waldenmaier, CM, Starner, DE, Gulick, SA, Ashburn, SR, Jones, JH, Whitt, DL, Bockelman, HE, Souza, EJ, Brown-Guedira, GL, Kolmer, JA, Long, DL, Jin, Y, Chen, X & Cambron, SE 2010, 'Registration of 'Shirley' wheat', Journal of Plant Registrations, vol. 4, no. 1, pp. 38-43. https://doi.org/10.3198/jpr2009.05.0260crc

@article{4ec646c3521a4c57840eb08a91d72b58,

title = "Registration of 'Shirley' wheat",

abstract = "'Shirley' (Reg. No. CV-1039, PI 656753) soft red winter (SRW) wheat (Triticum aestivum L.), developed and tested as VA03W-409 by the Virginia Agricultural Experiment Station, was released in March 2008. Shirley was derived from the three-way cross VA94-52-25/'Coker 9835'//VA96-54-234. Shirley is widely adapted and provides producers and end users with a full-season, short-stature, semidwarf (Rht1) cultivar that has very high yield potential and good milling and pastry baking qualities. Shirley also is notably resistant to leaf rust (Puccinia triticina Eriks.), stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.), and powdery mildew [Blumeria graminis (DC.) E.O. Speer]. In Virginia Shirley had the highest 3-yr (2006-2008) average grain yield (6316 kg ha-1) among cultivars evaluated in the state variety trial. In USDA-ARS Uniform Eastern SRW Wheat Nursery Trials conducted at 29 locations in 2006 and at 22 locations in 2007, Shirley ranked first in grain yield in both years with mean yields of 6155 and 5456 kg ha1, respectively. Shirley has soft grain texture, low endosperm separation indices (score = 8.9), high break flour (323-328 g kg-1), and high straight grade (777-779 g kg-1) flour yields on an Allis mill. Flour protein concentration (7.62-8.65 g 100 g-1) and gluten strength (84.6-93.6 g 100 g-1) of Shirley are lower than average. These quality attributes combined with low flour sucrose solvent retention capacity (87.6-90.8 g 100 g-1) contribute to Shirley's good pastry baking quality (cookie spread diameters of 17.15-18.65 cm).",

author = "Griffey, {C. A.} and Thomason, {W. E.} and Pitman, {R. M.} and Beahm, {B. R.} and Paling, {J. J.} and J. Chen and Gundrum, {P. G.} and Fanelli, {J. K.} and Kenner, {J. C.} and Dunaway, {D. W.} and Brooks, {W. S.} and Vaughn, {M. E.} and Hokanson, {E. G.} and Behl, {H. D.} and Corbin, {R. A.} and Hall, {M. D.} and S. Liu and Custis, {J. T.} and Waldenmaier, {C. M.} and Starner, {D. E.} and Gulick, {S. A.} and Ashburn, {S. R.} and Jones, {Jr H.} and Whitt, {D. L.} and Bockelman, {H. E.} and Souza, {E. J.} and Brown-Guedira, {G. L.} and Kolmer, {J. A.} and Long, {D. L.} and Y. Jin and X. Chen and Cambron, {S. E.}",

year = "2010",

month = jan,

doi = "10.3198/jpr2009.05.0260crc",

language = "English (US)",

volume = "4",

pages = "38--43",

journal = "Journal of Plant Registrations",

issn = "1936-5209",

publisher = "Crop Science Society of America",

number = "1",

}

TY - JOUR

T1 - Registration of 'Shirley' wheat

AU - Griffey, C. A.

AU - Thomason, W. E.

AU - Pitman, R. M.

AU - Beahm, B. R.

AU - Paling, J. J.

AU - Chen, J.

AU - Gundrum, P. G.

AU - Fanelli, J. K.

AU - Kenner, J. C.

AU - Dunaway, D. W.

AU - Brooks, W. S.

AU - Vaughn, M. E.

AU - Hokanson, E. G.

AU - Behl, H. D.

AU - Corbin, R. A.

AU - Hall, M. D.

AU - Liu, S.

AU - Custis, J. T.

AU - Waldenmaier, C. M.

AU - Starner, D. E.

AU - Gulick, S. A.

AU - Ashburn, S. R.

AU - Jones, Jr H.

AU - Whitt, D. L.

AU - Bockelman, H. E.

AU - Souza, E. J.

AU - Brown-Guedira, G. L.

AU - Kolmer, J. A.

AU - Long, D. L.

AU - Jin, Y.

AU - Chen, X.

AU - Cambron, S. E.

PY - 2010/1

Y1 - 2010/1

N2 - 'Shirley' (Reg. No. CV-1039, PI 656753) soft red winter (SRW) wheat (Triticum aestivum L.), developed and tested as VA03W-409 by the Virginia Agricultural Experiment Station, was released in March 2008. Shirley was derived from the three-way cross VA94-52-25/'Coker 9835'//VA96-54-234. Shirley is widely adapted and provides producers and end users with a full-season, short-stature, semidwarf (Rht1) cultivar that has very high yield potential and good milling and pastry baking qualities. Shirley also is notably resistant to leaf rust (Puccinia triticina Eriks.), stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.), and powdery mildew [Blumeria graminis (DC.) E.O. Speer]. In Virginia Shirley had the highest 3-yr (2006-2008) average grain yield (6316 kg ha-1) among cultivars evaluated in the state variety trial. In USDA-ARS Uniform Eastern SRW Wheat Nursery Trials conducted at 29 locations in 2006 and at 22 locations in 2007, Shirley ranked first in grain yield in both years with mean yields of 6155 and 5456 kg ha1, respectively. Shirley has soft grain texture, low endosperm separation indices (score = 8.9), high break flour (323-328 g kg-1), and high straight grade (777-779 g kg-1) flour yields on an Allis mill. Flour protein concentration (7.62-8.65 g 100 g-1) and gluten strength (84.6-93.6 g 100 g-1) of Shirley are lower than average. These quality attributes combined with low flour sucrose solvent retention capacity (87.6-90.8 g 100 g-1) contribute to Shirley's good pastry baking quality (cookie spread diameters of 17.15-18.65 cm).

AB - 'Shirley' (Reg. No. CV-1039, PI 656753) soft red winter (SRW) wheat (Triticum aestivum L.), developed and tested as VA03W-409 by the Virginia Agricultural Experiment Station, was released in March 2008. Shirley was derived from the three-way cross VA94-52-25/'Coker 9835'//VA96-54-234. Shirley is widely adapted and provides producers and end users with a full-season, short-stature, semidwarf (Rht1) cultivar that has very high yield potential and good milling and pastry baking qualities. Shirley also is notably resistant to leaf rust (Puccinia triticina Eriks.), stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.), and powdery mildew [Blumeria graminis (DC.) E.O. Speer]. In Virginia Shirley had the highest 3-yr (2006-2008) average grain yield (6316 kg ha-1) among cultivars evaluated in the state variety trial. In USDA-ARS Uniform Eastern SRW Wheat Nursery Trials conducted at 29 locations in 2006 and at 22 locations in 2007, Shirley ranked first in grain yield in both years with mean yields of 6155 and 5456 kg ha1, respectively. Shirley has soft grain texture, low endosperm separation indices (score = 8.9), high break flour (323-328 g kg-1), and high straight grade (777-779 g kg-1) flour yields on an Allis mill. Flour protein concentration (7.62-8.65 g 100 g-1) and gluten strength (84.6-93.6 g 100 g-1) of Shirley are lower than average. These quality attributes combined with low flour sucrose solvent retention capacity (87.6-90.8 g 100 g-1) contribute to Shirley's good pastry baking quality (cookie spread diameters of 17.15-18.65 cm).

UR - http://www.scopus.com/inward/record.url?scp=75149174617&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=75149174617&partnerID=8YFLogxK

U2 - 10.3198/jpr2009.05.0260crc

DO - 10.3198/jpr2009.05.0260crc

M3 - Article

AN - SCOPUS:75149174617

SN - 1936-5209

VL - 4

SP - 38

EP - 43

JO - Journal of Plant Registrations

JF - Journal of Plant Registrations

IS - 1

ER -

Registration of 'Shirley' wheat

Abstract

Access

OpenUrl availability

Other files and links

Fingerprint

Cite this