Somerset hard red spring wheat

Abstract

Somerset is a hard red spring wheat that meets the end-use quality and kernel visual distinguishability specifications of the Canada Western Red Spring class. Evaluation of Somerset occurred in the Central Bread Wheat Cooperative Registration Test in 2001, 2002 and 2003 and was found to be adapted to the wheat-growing regions of the Canadian prairies. In comparison to the check cultivars Katepwa, McKenzie, CDC Teal, AC Barrie and Superb, Somerset grain yield was intermediate to AC Barrie and McKenzie. Somerset is resistant to stem rust, leaf rust and loose smut. Resistance to fusarium head blight was similar to that of AC Barrie, Katepwa and McKenzie. End-use quality tests identified that Somerset had about 1% more grain protein and slightly higher flour yield than the check cultivars. Somerset has lower test weight and is taller than the check cultivars. Key words: Triticum aestivum L., cultivar description, red spring wheat, grain protein