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Registration of ‘Shirley’ Wheat

Griffey, C.A., Thomason, W.E., Pitman, R.M., Beahm, B.R., Paling, J.J., Chen, J., Gundrum, P.G., Fanelli, J.K., Kenner, J.C., Dunaway, D.W., Brooks, W.S., Vaughn, M.E., Hokanson, E.G., Behl, H.D., Corbin, R.A., Hall, M.D., Bockelman, H.E., Souza, E.J., Brown-Guedira, G.L., Kolmer, J.A., Long, D.L., Jin, Y., Cambron, S.E.
Journal of plant registrations 2010 v.4 no.1 pp. 38
Triticum aestivum, soft red winter wheat, germplasm releases, grain yield, plant breeding, plant adaptation, phenology, dwarf cultivars, milling quality, baking quality, high-yielding varieties, Puccinia recondita, Puccinia graminis, rust diseases, Erysiphe graminis, powdery mildew, fungal diseases of plants, disease resistance, genetic resistance, gluten, protein content, Virginia
‘Shirley’ (Reg. No. CV-1039, PI 656753) soft red winter (SRW) wheat (Triticum aestivum L.), developed and tested as VA03W-409 by the Virginia Agricultural Experiment Station, was released in March 2008. Shirley was derived from the three-way cross VA94-52-25/‘Coker 9835’//VA96-54-234. Shirley is widely adapted and provides producers and end users with a full-season, short-stature, semidwarf (Rht1) cultivar that has very high yield potential and good milling and pastry baking qualities. Shirley also is notably resistant to leaf rust (Puccinia triticina Eriks.), stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.), and powdery mildew [Blumeria graminis (DC.) E.O. Speer]. In Virginia Shirley had the highest 3-yr (2006–2008) average grain yield (6316 kg ha–1) among cultivars evaluated in the state variety trial. In USDA–ARS Uniform Eastern SRW Wheat Nursery Trials conducted at 29 locations in 2006 and at 22 locations in 2007, Shirley ranked first in grain yield in both years with mean yields of 6155 and 5456 kg ha–1, respectively. Shirley has soft grain texture, low endosperm separation indices (score = 8.9), high break flour (323–328 g kg–1), and high straight grade (777–779 g kg–1) flour yields on an Allis mill. Flour protein concentration (7.62–8.65 g 100 g–1) and gluten strength (84.6–93.6 g 100 g–1) of Shirley are lower than average. These quality attributes combined with low flour sucrose solvent retention capacity (87.6– 90.8 g 100 g–1) contribute to Shirley's good pastry baking quality (cookie spread diameters of 17.15–18.65 cm).