Registration of ‘Byrd’ Wheat

Authors

Scott D. Haley, Colorado State University - Fort CollinsFollow
Jerry J. Johnson, Colorado State University - Fort Collins
Frank B. Peairs, Colorado State University - Fort Collins
John A. Stromberger, Colorado State University - Fort Collins
Emily E. Hudson, Colorado State University - Fort Collins
Scott A. Seifert, Colorado State University - Fort Collins
Rebecca A. Kottke, Colorado State University - Fort Collins
Victoria A. Valdez, Colorado State University - Fort Collins
Jeff B. Rudolph, Colorado State University - Fort Collins
Guihua Bai, Kansas State UniversityFollow
Xianming Chen, Kansas State University
Robert L. Bowden, Kansas State UniversityFollow
Yue Jin, University of MinnesotaFollow
James A. Kolmer, University of Minnesota
Ming-Shun Chen, Kansas State UniversityFollow
Bradford W. Seabourn, USDA-ARS, Center for Grain and Animal Health Research

Document Type

Article

Date of this Version

2012

Citation

Journal of Plant Registrations, Vol. 6, No. 3, September 2012; doi: 10.3198/jpr2011.12.0672crc

Abstract

’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 F_3:4 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.