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Registration of ‘Hilliard’ wheat
Author(s) -
Griffey Carl,
Malla Subas,
Brooks Wynse,
Seago John,
Christopher Anthony,
Thomason Wade,
Pitman Robert,
Markham Robin,
Vaughn Mark,
Dunaway David,
Beahm Mary,
Barrack C. Lin,
Rucker Elizabeth,
Behl Harry,
Hardiman Thomas,
Beahm Bruce,
Browning Phillip,
Schmale David,
McMaster Niki,
Custis J. Tommy,
Gulick Steve,
Ashburn S. Bobby,
Jones Ned,
Baik ByungKee,
Bockelman Harold,
Marshall David,
Fountain Myron,
BrownGuedira Gina,
Cowger Christina,
Cambron Sue,
Kolmer James,
Jin Yue,
Chen Xianming,
GarlandCampbell Kimberly,
Sparry Ellen
Publication year - 2020
Publication title -
journal of plant registrations
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 21
eISSN - 1940-3496
pISSN - 1936-5209
DOI - 10.1002/plr2.20073
Subject(s) - gluten , straw , cultivar , yield (engineering) , mathematics , grain yield , winter wheat , wheat flour , zoology , agronomy , biology , horticulture , food science , materials science , metallurgy
‘Hilliard’ (Reg. no. CV‐1163, PI 676271), a soft red winter (SRW) wheat ( Triticum aestivum L.) developed and tested as VA11W‐108 by the Virginia Agricultural Experiment Station, was released in March 2015. Hilliard was derived from the cross ‘25R47’/‘Jamestown’. Hilliard is widely adapted, from Texas to Ontario, Canada, and provides producers with a mid‐season, medium height, awned, semi‐dwarf ( Rht 2) cultivar that has very high yield potential, good straw strength, and intermediate grain volume weight and quality. It expresses moderate to high levels of resistance to most diseases prevalent in the eastern United States and Ontario. In the 2016–2018 USDA‐ARS Uniform SRW Wheat nurseries, Hilliard ranked first in grain yield in the southern nursery across all 3 yr (5,147–5,758 kg ha −1 ). In the uniform eastern nursery, it ranked first for grain yield in 2016 (6,159 kg ha −1 ) and 2017 (5,633 kg ha −1 ) and second in 2018 (5,515 kg ha −1 ). Grain volume weights of Hilliard were similar to overall trial averages in the uniform southern (73.4–75.2 kg hl −1 ) and eastern (70–75.8 kg hl −1 ) nurseries. Hilliard has soft grain texture with flour softness equivalent values varying from 58.1 to 61.7 g 100 g −1 . Straight grade flour yields on a Quadrumat Senior mill varied from 66.8 to 68.4 g kg −1 . Flour protein concentration varied from 7.0 to 9.1 g 100 g −1 and gluten strength from 108 to 128 g 100 g −1 , as measured by lactic acid solvent retention capacity. Cookie spread diameter varied from 18.3 to 18.6 cm.