Registration of ‘Pocahontas’ Wheat

Griffey, Carl A.; Starling, T. M.; Price, Andrew; Sisson, W. L.; Das, Mita; Pridgen, Thomas H.; Rohrer, W.L.; Brann, D. E.

doi:10.2135/cropsci2001.4141361x

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“…5205 was derived from the three‐way cross Pioneer Brand 2684 (PI 566923 PVPO)/VA93‐54‐185//Pocahontas (PI 602598, Griffey et al, 2001). Parentage of VA93‐54‐185 is ‘Wheeler’ (CItr 17900, Starling et al, 1984b)/3/‘Massey’ (CItr 17953, Starling et al, 1984a) *3/‘Balkan’ //‘Saluda’ (PI 480474, Starling et al, 1986).…”

Section: Methodsmentioning

confidence: 99%

Registration of ‘5205’ Wheat

Griffey

Thomason

Pitman³

et al. 2009

J of Plant Registrations

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Soft red winter (SRW) wheat (Triticum aestivum L.) '5205' (Reg. No. CV-1038, PI 656755) developed and tested as VA01W-205 by the Virginia Agricultural Experiment Station was released in March 2008. 5205 was derived from the three-way cross Pioneer Brand '2684' /VA93-54-185//'Pocahontas'. Cultivar 5205 is broadly adapted, high-yielding, midseason maturity, short in stature, and semidwarf (Rht2), and it has very good milling and pastry baking quality. It also is notably resistant to powdery mildew [Blumeria graminis (DC.) E.O. Speer], leaf rust (Puccinia triticina Eriks.), and stripe rust (P. striiformis Westend.) and moderately resistant to Fusarium head blight [caused by Fusarium graminearum (Schwabe)]. In Virginia average grain yield (2006)(2007)(2008) of cultivar 5205 (6114 kg ha -1 ) has been equal to that of the highest-yielding cultivars. In USDA-ARS uniform southern SRW wheat nursery trials conducted at 26 locations in 2006 and at 19 locations in 2007, 5205 produced average grain yields of 5362 and 4488 kg ha -1 , respectively, in comparison to nursery mean yields of 5180 and 4146 kg ha -1 . In these nursery trials, 5205 was most similar in milling quality to the check 'AGS 2000', which ranks 25th among 830 soft wheat cultivars evaluated by the USDA-ARS Soft Wheat Quality Laboratory for Allis milling quality. 5205 has softer fl our texture (softness equivalent of 61.1 vs. 57.5 g 100 g -1 ), has stronger gluten strength (lactic acid solvent retention capacity of 118 vs. 107 g 100 g -1 ), and produces cookies that are larger in diameter (18.58 vs. 17.75 cm) than AGS 2000.

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