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Title: Registration of ‘3434’ Wheat

Author
item GRIFFEY, C - Virginia Polytechnic Institution & State University
item THOMASON, W - Virginia Polytechnic Institution & State University
item PITMAN, R - Virginia Polytechnic Institution & State University
item BEAHM, B - Foundation Seed Farm
item PALING, J - Virginia Polytechnic Institution & State University
item CHEN, J - Virginia Polytechnic Institution & State University
item FANELLI, J - Virginia Polytechnic Institution & State University
item KENNER, J - Virginia Polytechnic Institution & State University
item DUNAWAY, D - Virginia Polytechnic Institution & State University
item BROOKS, W - Virginia Polytechnic Institution & State University
item VAUGHN, M - Virginia Polytechnic Institution & State University
item HOKANSON, E - Virginia Polytechnic Institution & State University
item BEHL, H - Virginia Polytechnic Institution & State University
item CORBIN, R - Virginia Polytechnic Institution & State University
item CUSTIS, J - Virginia Polytechnic Institution & State University
item WALDENMAIER, C - Virginia Polytechnic Institution & State University
item STARNER, D - Virginia Polytechnic Institution & State University
item GULICK, S - Virginia Polytechnic Institution & State University
item ASHBURN, S - Virginia Polytechnic Institution & State University
item JONES, E - Virginia Polytechnic Institution & State University
item WHITT, D - Virginia Crop Improvement Association
item Souza, Edward
item Bockelman, Harold
item Long, David
item Jin, Yue
item Chen, Xiaoming
item Cambron, Sue

Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/15/2009
Publication Date: 1/1/2010
Citation: Griffey, C.A., Thomason, W.E., Pitman, R.M., Beahm, B.R., Paling, J.J., Chen, J., Fanelli, J.K., Kenner, J.C., Dunaway, D.W., Brooks, W.S., Vaughn, M.E., Hokanson, E.G., Behl, H.D., Corbin, R.A., Custis, J.T., Waldenmaier, C.M., Starner, D.E., Gulick, S.A., Ashburn, S.R., Jones, E.H., Whitt, D.L., Souza, E.J., Bockelman, H.E., Long, D.L., Jin, Y., Chen, X., Cambron, S.E. 2010. Registration of ‘3434’ Wheat. Journal of Plant Registrations. 2010 4:44-49.

Interpretive Summary: "3434" soft red winter wheat is a new cultivar released by the Virginia Polytechnical Institute for wheat growers in the mid-Atlantic region of the eastern US. The Soft Wheat Quality Laboratory provided quality evaluations and interpretation of the appropriate uses of this wheat cultivar.

Technical Abstract: The soft red winter (SRW) wheat (Triticum aestivum L.) cultivar ‘3434’ (Reg. No. CV-, PI) was developed by the Virginia Agricultural Experiment Station and released in March 2008. Cultivar 3434 was derived from the three-way cross ‘Roane’ (PI 612958) / ’Coker 9835’ (PI 548846 PVPO) // VA96W-270. Cultivar 3434 is widely adapted and provides producers and end users in the mid-South, mid-Atlantic, northeast, and southern Corn-Belt regions of the U.S. with a very short stature, stiff-straw, full-season cultivar that is resistant to powdery mildew [Blumeria graminis (DC) E.O. Speer], and has high yield potential, good winter hardiness and good milling and baking quality. In Virginia’s official variety trial, cultivar 3434 had an average grain yield (2006 – 2008) of 5981 kg ha-1, which was surpassed only by ‘USG 3665’ (6181 kg ha-1). In 2007 USDA-ARS uniform southern (39 entries, 19 environments) and uniform eastern (44 entries, 22 environments) SRW wheat nursery trials, cultivar 3434 produced average grain yields of 4455 and 4844 kg ha-1, respectively, in comparison to nursery mean yields of 4146 and 4791 kg ha-1, respectively. When evaluated for quality on an Allis Chalmers Mill, cultivar 3434 had moderately large break flour yields (314–327 g kg-1), straight grade flour yields (757–762 g kg-1), and softness equivalent values (70.8–88.0 g 100g-1). Flour protein concentration of cultivar 3434 is moderately low (7.57 – 9.46 g 100g-1), and gluten strength (104 – 110 g 100g-1) is intermediate. The aforementioned quality attributes of cultivar 3434 and the low sucrose solvent retention capacity (85.8 – 88.5 g 100g-1) of its flour contribute to its good pastry baking quality as exemplified by relatively large values for cookie spread diameter (17.08 – 18.81 cm).