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Registration of ‘USDA Lori’ soft white spring waxy wheat
Author(s) -
Morris C. F.,
Kiszonas A. M.,
Peden G. L.,
Pumphrey M. O.
Publication year - 2021
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/plr2.20115
Subject(s) - amylopectin , cultivar , amylose , endosperm , biology , backcrossing , starch , starch synthase , botany , horticulture , agronomy , food science , gene , biochemistry
Starch is the most abundant component of wheat ( Triticum spp.) grain and flour and is composed of two primary glucose polymers, amylose and amylopectin. Our aim was to convert a previously leading soft white spring wheat ( T. aestivum L.) cultivar to a zero endosperm starch amylose content (“waxy”) cultivar. The result was ‘USDA Lori’ (Reg. no. CV‐1180, PI 692132), a waxy wheat cultivar developed by the USDA Agricultural Research Service's Western Wheat Quality Laboratory in collaboration with Washington State University. USDA Lori is a backcross‐7 (BC 7 ) derivative of ‘Alpowa’. USDA Lori lacks functional copies of the three Waxy Granule Bound Starch Synthase I (GBSSI) genes. The GBSSI null alleles were derived from the waxy cultivar ‘Waxy‐Pen’. As a waxy cultivar, USDA Lori has unique processing and food and feed applications. Further, this waxy cultivar complements a series of Waxy near‐isogenic lines, which were produced as backcross derivatives of Alpowa.