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This article in JPR

  1. Vol. 6 No. 3, p. 324-332
     
    Received: Sept 23, 2011


    * Corresponding author(s): janet.lewis@bayer.com
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doi:10.3198/jpr2011.09.0509crc

Registration of ‘Red Ruby’ Wheat

  1. Janet M. Lewis *a,
  2. Lee Silera,
  3. Donna Ellisa,
  4. Edward Souzac,
  5. Perry K.W. Ngb,
  6. Yanhong Dongd,
  7. Gina Brown-Guedirae,
  8. David Marshalle,
  9. Jim Kolmerf,
  10. Guo-Liang Jianga and
  11. Richard W. Warda
  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
    e USDA-ARS, North Carolina State Univ.,Raleigh, NC 27695
    f USDA-ARS, Cereal Disease Lab., Univ. of Minnesota, St. Paul, MN 55108

Abstract

‘Red Ruby’ (Reg. No. CV-1072, PI 662035) soft red winter wheat (Triticum aestivum L.) was developed by the Michigan Agricultural Experiment Station and released in 2007 via an exclusive licensing agreement through Michigan State University Technologies. Red Ruby was selected from the cross Pioneer ‘2552’/Pioneer ‘2737W’ made in 1995. The original objective of the cross was the development of high-yielding soft white winter wheats with good end-use quality. Although soft white wheat is a very valuable commodity in Michigan, currently more soft red wheat is produced, and therefore there is also a high demand for improved soft red wheats. Red Ruby is a high-yielding, F4–derived line with the original experimental number E1007R. A bulk breeding method was used to develop the cultivar, with bulk selections in early generations, followed by a headrow selection in the F5 and bulking again in later generations. In addition to standard yield-test criteria, milling and baking performances also were considered for selection. Red Ruby was released because of its high yield, high test weight, and red grain color. Red Ruby is well adapted to Michigan.

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