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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 | | |
|---|
| 0 | PI 643428 | 'Yellowstone' | Triticum aestivum L. subsp. aestivum | Montana, United States | PVPO | | Not Available | 2006 | DEVELOPED | 2005 | | | | | Cultivar | Yellowstone is an awned, white-chaffed, medium maturity, intermediate height hard red winter wheat with good winter hardiness and high yield potential in Montana. Yellowstone has medium maturity, 165.0 d to heading from 1 January (n=29). Yellowstone is relatively tall (85 cm, n=30). Coleoptile length of Yellowstone (69 mm, n=4) is relatively short. Yellowstone is susceptible to stem rust (caused by Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. and E. Henn) isolates TPMK, QTHJ, TTTT, RCRS, and QFCS, and susceptible to leaf rust (caused by Puccinia triticina Eriks.). Yellowstone has shown an intermediate to high level of field resistance to stripe rust (caused by Puccinia striiformis Westend. f. sp. tritici Eriks.). Average stripe rust infection at Bozeman and Kalispell, MT in 2005 and 2006 (n=4) of Yellowstone was 3.8% compared to other resistant (<10%) and susceptible cultivars (37 to 78%). Yellowstone is susceptible to Russian wheat aphid (Diuraphis noxia Mordvilko) and wheat stem sawfly (Cephus cinctus Norton). In the Montana Intrastate and Off-station winter wheat yield nurseries from 2003 to 2006 (n=84), grain yield of Yellowstone (4354 kg ha 1) was significantly higher than all other tested cultivars. Relative to available winter wheat cultivars adapted to Montana Yellowstone is intermediate for grain volume weight (767 kg m 3) and grain protein content (130 g kg-1). Yellowstone has acceptable hard red winter wheat milling and baking characteristics. Based on three years of evaluation (n=12) milling characteristics of Yellowstone including endosperm hardness (SKCS kernel hardness index=80.2), Brabender Automat flour extraction (678 g kg-1), and flour ash (3.9 g kg-1) were acceptable. Yellowstone has strong dough mixing characteristics with high bake water absorption, long mixing time, and high loaf volume. | 1711402 | PI 643428 |