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This article in JPR

  1. Vol. 4 No. 3, p. 215-223
     
    Received: Oct 9, 2009


    * Corresponding author(s): lewisja6@msu.edu
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doi:10.3198/jpr2009.10.0587crc

Registration of ‘Red Amber’ Wheat

  1. Janet M. Lewis *a,
  2. Lee Silera,
  3. Edward Souzac,
  4. Perry K. W. Ngb,
  5. Yanhong Dongd,
  6. Gina Brown-Guedirad,
  7. Guo-Liang Jianga and
  8. Richard W. Wardae
  1. a Dep. of Crop and Soil Sciences, 286 Plant and Soil Sciences Bldg
    c USDA-ARS, 1680 Madison Ave., Wooster, OH 44691
    b Dep. of Food Science and Human Nutrition, 135 FSHN Bldg., Michigan State Univ., East Lansing, MI, 48824
    d Dep. of Plant Pathology, Univ. of Minnesota, St. Paul, MN 55108
    d USDA-ARS, 4114 Williams Hall, North Carolina State Univ., Raleigh, NC 27695. Current addresses: G-L. Jiang, Plant Science Dep., NPB 248A, Box 2140C, South Dakota State Univ., Brookings, SD 57007
    e CIMMYT, Apdo. Postal 6-641, 06600 Mexico, D.F., Mexico

Abstract

‘Red Amber’ (Reg. No. CV-1046, PI 658657) soft red winter wheat (Triticum aestivum L.) was developed by the Michigan Agricultural Experiment Station and released March 2008 via an exclusive licensing agreement through Michigan State University (MSU) Technologies. Red Amber was selected from the cross Pioneer variety ‘2555’/‘Lowell’ made in 1995. The cultivar is an F10 derived line, and the original experimental number with MSU is D8006R. In addition to standard yield test criteria, milling and baking performances also were considered for selection. Red Amber was released because of its good grain yield, high flour yield, and resistance to powdery mildew [caused by Blumeria graminis (DC.) Speer]. Red Amber is well adapted to Michigan. The name was given because it is a red wheat released from a breeding program that was previously dedicated to white wheat breeding, and amber is valued for its color quality.

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