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Registration of ‘USDA Lori’ soft white spring waxy wheat

Morris Craig F., A. M. Kiszonas, G. L. Peden, M. O. Pumphrey
Journal of plant registrations 2021 v.15 no.1 pp. 172-176
Agricultural Research Service, Washington (state), amylopectin, amylose, backcrossing, cultivars, endosperm, flour, glucose, spring, spring wheat, starch synthase, waxy wheat
Starch is the most abundant component of wheat (Triticum spp.) grain and flour and is composed of two primary glucose polymers, amylose and amylopectin. Our aim was to convert a previously leading soft white spring wheat (T. aestivum L.) cultivar to a zero endosperm starch amylose content (“waxy”) cultivar. The result was ‘USDA Lori’ (Reg. no. CV‐1180, PI 692132), a waxy wheat cultivar developed by the USDA Agricultural Research Service's Western Wheat Quality Laboratory in collaboration with Washington State University. USDA Lori is a backcross‐7 (BC₇) derivative of ‘Alpowa’. USDA Lori lacks functional copies of the three Waxy Granule Bound Starch Synthase I (GBSSI) genes. The GBSSI null alleles were derived from the waxy cultivar ‘Waxy‐Pen’. As a waxy cultivar, USDA Lori has unique processing and food and feed applications. Further, this waxy cultivar complements a series of Waxy near‐isogenic lines, which were produced as backcross derivatives of Alpowa.