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| ACCESSION | PLANT NAME | TAXONOMY | ORIGIN | GENEBANK | IMAGE | AVAILABILITY | RECEIVED | SOURCE TYPE | SOURCE DATE | COLLECTION SITE | COORDINATES | ELEVATION | HABITAT | IMPROVEMENT LEVEL | NARRATIVE | | |
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| 0 | PI 653535 | 'Lassik' | Triticum aestivum L. subsp. aestivum | California, United States | PVPO | | Not Available | 2008 | DEVELOPED | 2007 | | | | | Cultivar | Lassik , previously designated UC1495 is a hard red spring wheat developed and released by the University of California, Davis. The most similar variety to Lassik is its hard red spring recurrent parent Anza (CItr 15284) Qualset et al 1984. Both varieties have similar height (95 cm), flowering (160 d from sowing to flowering at Davis, CA 2006), and leaf color (green). Lassik is resistant to most of the field strains of stripe rust (Puccinia striiformis Westend) conferred by the resistance gene Yr17 transferred from the variety Madsen (PI 511673) Allan et al, 1989, and the gene for high temperature stripe rust resistance Yr36 (Uauy et al. 2005) transferred from the variety Glupro (PI 592759). The percent final infection of the penultimate leaf was higher in Anza than in Lassik in the eight locations analyzed. The differences were statistically significant (P<0.05) in six of the eight locations and marginally significant (P=0.05) in one. These results confirmed that Lassik has a better field resistance to stripe rust than Anza. Lassik has higher grain protein content than Anza (11% higher), both in the grain (P= 0.02) and the flour (P= 0.04), as expected by the presence of the Gpc-B1 gene (Uauy et al. 2006) transferred from the variety Glupro.Lassik showed significantly higher yields than Anza in 2006 at the UC Davis Agronomy Farm (35% increase, P= 0.009) and Madera (39% higher, P=0.015). These are the two locations that exhibited the highest levels of stripe rust infection, suggesting that the increased yield was due to the improved stripe rust resistance of Lassik. Lassik has better gluten strength than Anza as expected from the incorporation of two high molecular weight glutenin (HMWG) alleles 1 and 5+10 . The stronger gluten of Lassik resulted in significantly higher farinograph peaks than Anza (110% higher). Lassik also has longer mixing time (109% longer), longer departure time (98% longer), and larger loaf volume (16% larger) than Anza, but the differences for these three parameters were borderline non-significant (0.05| 1752772 | PI 653535 | |