wheat:gateway+genes

ARS 95 712

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Given name + traits Accession # + images 
+ dates		Genetic data OriginNOTE + collected Ancestry Other names + other # Notes
ARS 95 712
Triticum aestivum
habit = Winter
status = Breeding/research material
order = available
# PI 633021

@ USDA-ARS (USA) INFO > GRIS 

released: 2003
received: 3/3/2003

United States, Washington (developed)
Suweon 185 / 7* Paha GRIS {Suweon-185 / 7*Paha
REF
} PEDIGREE
other # = GRIS{PI-633021}
Remark: A BC6 near-isoline (NIL) of Paha (CI 14485) having the C allele of Paha for club spike and a sib of NIL's having the c allele of Suweon 185 for common spikes. Paha is a soft white winter club cv. that was widely grown in USA-PNW during the 1970's. It has excellent club wheat quality. The NIL resembles Paha having awnletted, compact, red chaff spikes. Like Paha for heading date, percent lodging, plant height, grain yield, test wt., kernel wt., spike number, and seeds/spike. Similar to Paha for 12 of 13 quality traits differing only for flour absorption (51.9 vs 50.6). History: DEVELOPED Washington, United States by Allan, R., USDA-ARS
Given name + traits Accession # + images 
+ dates		Genetic data OriginNOTE + collected Ancestry Other names + other # Notes
ARS 95 712
Triticum aestivum
habit = Winter
status = Breeding/research material
order = available
# PI 633021

@ USDA-ARS (USA) INFO > GRIS 

released: 2003
received: 3/3/2003

United States, Washington (developed)
Suweon 185 / 7* Paha GRIS {Suweon-185 / 7*Paha
REF
} PEDIGREE
other # = GRIS{PI-633021}
Remark: A BC6 near-isoline (NIL) of Paha (CI 14485) having the C allele of Paha for club spike and a sib of NIL's having the c allele of Suweon 185 for common spikes. Paha is a soft white winter club cv. that was widely grown in USA-PNW during the 1970's. It has excellent club wheat quality. The NIL resembles Paha having awnletted, compact, red chaff spikes. Like Paha for heading date, percent lodging, plant height, grain yield, test wt., kernel wt., spike number, and seeds/spike. Similar to Paha for 12 of 13 quality traits differing only for flour absorption (51.9 vs 50.6). History: DEVELOPED Washington, United States by Allan, R., USDA-ARS

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