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Title: REGISTRATION OF `HOLLIS' WHEAT

Author
item KIDWELL, K - WASHINGTON STATE UNIV
item SHELTON, G - WASHINGTON STATE UNIV
item DEMACON, V - WASHINGTON STATE UNIV
item BURNS, J - WASHINGTON STATE UNIV
item CARTER, B - WASHINGTON STATE UNIV
item Morris, Craig
item Chen, Xianming
item BOSQUE-PEREZ, N - UNIVERSITY OF IDAHO

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/20/2003
Publication Date: 5/2/2004
Citation: Kidwell, K.K., Shelton, G.B., Demacon, V.L., Burns, J.2., Carter, B.P., Morris, C.F., Chen, X., Bosque-Perez, N.A. 2004. Registration of `hollis' wheat. Crop Science 44:1871-1872.

Interpretive Summary: We released a hard red spring wheat cultivar for non-irrigated, direct seeded wheat production systems in the semi-arid to intermediate rainfall regions in Washington State based on its resistance to the Hessian fly, high grain protein content, high grain weight volume, superior bread baking quality, and resistance to stripe rust.

Technical Abstract: 'Hollis' hard red spring wheat (Triticum aestivum L.) (Reg. no. CV-, PI 632857) was developed by the Agricultural Research Center of Washington State University in cooperation with the Agricultural Experiment Stations (AESs) of the University of Idaho and Oregon State University, and the United States Department of Agriculture-Agricultural Research Service (USDA-ARS). Hollis was jointly released by the AESs of Washington, Idaho and Oregon and the USDA-ARS in 2003. Hollis was named after Hollis Shelton, who was a farmer/rancher in Garfield County in Washington for more than 70 years, and is the grandfather of Gary Shelton, research technologist for the WSU Spring Wheat Breeding and Genetics Program. Hollis was released as a replacement for 'Scarlet' (Kidwell et al. 1999) in non-irrigated, direct seeded wheat production systems in the semi-arid to intermediate rainfall (<400 mm of average annual precipitation) regions in Washington State based on its resistance to the Hessian fly [Mayetiola destructor (Say)], high grain protein content, high grain weight volume and superior bread baking quality.