Registration of ‘Linkert’ spring wheat with good straw strength and adult plant resistance to the Ug99 family of stem rust races

J. A. Anderson, J. J. Wiersma, G. L. Linkert, S. K. Reynolds, J. A. Kolmer, Y. Jin, M. Rouse, R. Dill-Macky, G. A. Hareland, J. B. Ohm

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

Straw strength is one of the most important criteria for spring wheat (Triticum aestivum L.) cultivar selection in the north central United States. ‘Linkert’ (Reg. No. CV-1137, PI 672164) hard red spring wheat was released by the University of Minnesota Agricultural Experiment Station in 2013 and has very good straw strength, high grain protein concentration, strong gluten, and good bread baking characteristics along with competitive grain yields. Linkert is moderately susceptible to Fusarium head blight, is moderately resistant to the prevalent races of leaf rust, and has field resistance to the Ug99 family of stem rust races, a rarity among spring wheat cultivars adapted to the region.

Original languageEnglish (US)
Pages (from-to)208-214
Number of pages7
JournalJournal of Plant Registrations
Volume12
Issue number2
DOIs
StatePublished - May 2018

Bibliographical note

Funding Information:
Linkert was developed with financial support from the Minnesota Agricultural Experiment Station, the Minnesota Wheat Research and Promotion Council, and the US Department of Agriculture, Agricultural Research Service under Agreement Nos. 59-0790-9-025 and 59-0206-9-070 and the National Research Initiative of USDA’s Cooperative State Research, Education, and Extension Service, CAP Grant No. 2006-55606-16629 and National Research Initiative Competitive Grant 2011-68002-30029 (Triticeae-CAP) from the USDA National Institute of Food and Agriculture. This is a cooperative project with the US Wheat

Fingerprint Dive into the research topics of 'Registration of ‘Linkert’ spring wheat with good straw strength and adult plant resistance to the Ug99 family of stem rust races'. Together they form a unique fingerprint.

Cite this