Registration of ‘5205’ Wheat

Abstract

Soft red winter (SRW) wheat (Triticum aestivum L.) ‘5205’ (Reg. No. CV‐1038, PI 656755) developed and tested as VA01W‐205 by the Virginia Agricultural Experiment Station was released in March 2008. 5205 was derived from the three‐way cross Pioneer Brand ‘2684’ /VA93‐54‐185//‘Pocahontas’. Cultivar 5205 is broadly adapted, high‐yielding, midseason maturity, short in stature, and semidwarf (Rht2), and it has very good milling and pastry baking quality. It also is notably resistant to powdery mildew [Blumeria graminis (DC.) E.O. Speer], leaf rust (Puccinia triticina Eriks.), and stripe rust (P. striiformis Westend.) and moderately resistant to Fusarium head blight [caused by Fusarium graminearum (Schwabe)]. In Virginia average grain yield (2006–2008) of cultivar 5205 (6114 kg ha−1) has been equal to that of the highest‐yielding cultivars. In USDA–ARS uniform southern SRW wheat nursery trials conducted at 26 locations in 2006 and at 19 locations in 2007, 5205 produced average grain yields of 5362 and 4488 kg ha−1, respectively, in comparison to nursery mean yields of 5180 and 4146 kg ha−1 In these nursery trials, 5205 was most similar in milling quality to the check ‘AGS 2000’, which ranks 25th among 830 soft wheat cultivars evaluated by the USDA–ARS Soft Wheat Quality Laboratory for Allis milling quality. 5205 has softer flour texture (softness equivalent of 61.1 vs. 57.5 g 100 g−1), has stronger gluten strength (lactic acid solvent retention capacity of 118 vs. 107 g 100 g−1), and produces cookies that are larger in diameter (18.58 vs. 17.75 cm) than AGS 2000.