Registration of 'Jamestown' wheat

C. A. Griffey, W. E. Thomason, R. M. Pitman, B. R. Beahm, J. J. Paling, J. Chen, 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. GulickS. R. Ashburn, 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

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

'Jamestown' (Reg. No. CV-1041, PI 653731) soft red winter wheat (Triticum aestivum L.) was developed and released by the Virginia Agricultural Experiment Station in March 2007. Jamestown was derived from the cross 'Roane'/Pioneer Brand '2691' and was tested under the experimental number VA02W-370. Jamestown is an early heading, awned, short-stature, semidwarf (Rht2) cultivar possessing resistance to the predominant insect and disease pests in the eastern soft wheat region. Jamestown most notably has resistance to Hessian fly [Mayetiola destructor (Say)], stripe rust (caused by Puccinia striiformis Westend.), and Fusarium head blight [caused by Fusarium graminearum (Schwabe)]. In USDA-ARS Uniform Southern Soft Red Winter Wheat Nursery Trials conducted at 27 locations in 2005 and at 26 locations in 2006, Jamestown produced average grain yields of 5496 and 5563 kg ha-1, respectively, compared with nursery mean yields of 4959 kg ha-1 in 2005 and 4878 kg ha-1 in 2006. Milling and baking quality of Jamestown exceeds that of 'USG 3209'. On an Allis Chalmers Mill, Jamestown has higher break flour yield (305 vs. 283 g kg-1), softer flour texture (softness equivalent score 57.4 vs. 54.1 g 100 g-1), lower sucrose solvent retention capacity (93.8 vs. 104 g 100 g-1), and larger cookie diameters (17.0 vs. 16.8 cm).

Original languageEnglish (US)
Pages (from-to)28-33
Number of pages6
JournalJournal of Plant Registrations
Volume4
Issue number1
DOIs
StatePublished - Jan 1 2010

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