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Haley, Scott D.; Johnson, Jerry J.; Peairs, Frank B.; Stromberger, John A.; Hudson, Emily E.; Seifert, Scott A.; Kottke, Rebecca A.; Valdez, Victoria A.; Rudolph, Jeff B.; Bai, Guihua; Chen, Xianming; Bowden, Robert L.; Jin, Yue; Kolmer, James A.; Chen, Ming-Shun; Seabourn, Bradford W.

Registration of ‘Byrd’ Wheat

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  • Media type: E-Article
  • Title: Registration of ‘Byrd’ Wheat
  • Contributor: Haley, Scott D.; Johnson, Jerry J.; Peairs, Frank B.; Stromberger, John A.; Hudson, Emily E.; Seifert, Scott A.; Kottke, Rebecca A.; Valdez, Victoria A.; Rudolph, Jeff B.; Bai, Guihua; Chen, Xianming; Bowden, Robert L.; Jin, Yue; Kolmer, James A.; Chen, Ming-Shun; Seabourn, Bradford W.
  • Published: Wiley, 2012
  • Published in: Journal of Plant Registrations, 6 (2012) 3, Seite 302-305
  • Language: English
  • DOI: 10.3198/jpr2011.12.0672crc
  • ISSN: 1936-5209; 1940-3496
  • Origination:
  • Footnote:
  • Description: ’Byrd’ (Reg. No. CV‐1073, PI 664257) hard red winter wheat (Triticum aestivum L.) was developed by the Colorado Agricultural Experiment Station and released in August 2011 through a marketing agreement with the Colorado Wheat Research Foundation. In addition to researchers at Colorado State University (CSU), USDA‐ARS researchers at Manhattan, KS, St. Paul, MN and Pullman, WA participated in its development. Byrd was selected from the cross ‘TAM 112’/CO970547‐7 made in 2002 at Fort Collins, CO. TAM 112 (PI 643143) is a hard red winter wheat cultivar released by Texas A&M University in 2005. CO970547‐7 is an experimental line from CSU with the pedigree ‘Ike’ (PI 574488)/‘Halt’ (PI 584505). Byrd was selected as an F3:4 line in July 2006 and assigned experimental line number CO06424. Byrd was released because of its superior grain yield under nonirrigated and irrigated production conditions in eastern Colorado, its resistance to stripe (caused by Puccinia striiformis Westend. f. sp. tritici Eriks.) and stem rust (caused by Puccinia graminis Pers.:Pers f. sp. tritici Eriks. & E. Henn.), and its superior milling and bread‐baking quality attributes. The name Byrd was chosen in honor of former CSU wheat breeder and director of the CIMMYT Global Wheat Program, Dr. Byrd C. Curtis.