'Vic' (CI 17789) is a durum wheat cultivar (variety) developed by the North Dakota Agricultural Experiment Station, North Dakota State University, in cooperation with Agricultural Research, Science and Education Administration, the U. S. Department of Agriculture. Vic combines high grain yield and strong gluten characteristics. Gluten strength gives superior cooked firmness to various pasta products made from durum semolina. The improved yielding ability and strong gluten of Vic should make it a potential replacement for all presently grown normal height cultivars. Vic was developed in only six years from the final cross by utilizing early generation (F 3) yield and quality testing and three years of winter nurseries

Donnelly, B. J.

Miller, J. D.

Quick, J. S.

English

NDSU Libraries Institutional Repository

VIC ... High Yielding, Strong Gluten Durum J. S. Quick, 3. J. Donnelly, and J. D. Mil~r 'Vic' (CI 17789) is a durum wheat cultivar (variety) developed by the North Dakota Agricultural Experiment Station, North Dakota State University, in cooperation with Agricultural Research, Science and Education Administration, the U. S. De­partment of Agriculture. Vic combines high grain yillid an(J strong gluten charac­teristics. Gluten strength gives superior cooked firmness to various pasta products made from durum semolina. The improved yielding ability and strong gluten of Vic should make it a potential replacement for all presently grown normal height culti­vars. Vic was developed in only six years from the final cross by utilizing early generation (F 3) yield and quality testing and three years of winter nurseries. Mr. Vance Goodfellow. president of Crop Quality Council. and Dr. James Quick. NDSU durum wheat breeder, inspect the initial seed increase of Vic durum produced in the Mexican winter nursery in April 1976. The development of a strong gluten durum wheat cultivar with improved grain yield, adequate disease resis­tance and acceptable spaghetti-making quality has been one of the goals of the North Dakota durum improvement program for about six years. Strong gluten gives greater cooked firmness and tolerance to overcooking to various pasta products made from semolina (1,2). These superior cooking charac teristics are in demand particularly in the European export market. In the past , European buyers apparently have preferred to buy higher gluten strength durum from Canada and Argentina (3,4) . Drs. Quick and Donnelly are professor and associate pro­fessor, resp., Department of Agronomy and Department of Cereal Chemistry and Technology, and Dr. Miller is research plant pathologist, Agricultural Research, Science and Education Administration, U S. Department of Agn·­culture, Fargo, ND 58105. 7 The name 'Vic' was chosen to honor Victor Sturlaugson, former superintendent of the Langdon , North Dakota, Branch Experiment Station· for 44 years (1925-1969). Mr . Sturlaugson and the Langdon Station have made Significant contributions to the improvement of durum wheat since the establishment of the station in 1909. Breeding History Vic was selected from a cross between Edmore and Ward made in the greenhouse in April 1973. Edmore and Ward are North Dakota cultivars released in 1978 and 1973, respectively. Edmore has strong gluten, large kernels and root rot resistance, and Ward has high yield, wide adapta ­tion and strong straw. The cross to produce Vic was made to combine these characteristics. Vic was selected using the modified pedigree method (5) and is an F3-derived line selected at Langdon , ND, in August, 1974. The time needed for the development of Vic was considerably shortened by growing two crops per year, one in North Dakota and one in Mexico. The F3 bull< from which Vic was selected was first entered in preliminary yield trials in North Dakota in 1974. Vic was developed in six years using three Mexico winter breeding nurseries in addition to greenhouse and field crops in North Dakota. Performance Trials Vic has been tested in North Dakota small plot trials since 1974 , in regional trials in North Dakota, South Dakota, Montana, Minnesota, Manitoba and Saskatchewan as selection D74112 since 1975, and in larger drill strip field plots at North Dakota Agricultural Experiment Stations since 1976 . It also has been evaluated in national and international disease tests . The grain yield of Vic has been superior to Edmore and Calvin, equal to Rugby, and less than that of Cando when averaged over sites in North Dakota, western Minne­sota, northern South Dakota, eastern Montana, southern Manitoba and Saskatchewan (Tables 1-2). Rugby was used as the normal height "check" cultivar instead of Ward since Rugby has been superior or equal to Ward in all respects during the past five years. Vic has been about equal to Rugby and Calvin, but superior to Edmore in test weight. Vic has been equal to Edmore and superior to Calvin and Rugby in kernel weight. Vic has been about equal to Rugby and Edmore in maturity , height and lodging . Vic has shown disease resistance equal to Rugby and root rot resistance intermediate between Rugby and Edmore. Grain yields at various stations in the testing area are shown in Table 2. Vic has been equal to Rugby, higher than Edmore and lower than Cando in both the eastern and western areas . When Vic was compared over North Dakota tests, including a) all tests, b) station averages and c) the Langdon-Minot average , it was higher yielding than Rugby, Edmore and Calvin and nearly equal to Cando. Vic has been superior to Edmore at all North Dakota stations and has outyielded Rugby and Edmore by three and seven per cent, resp., when averaged over North Dakota tests. Disease Resistance Vic is resistant to numerous North American stem rust races . Its resistant seedling reactions to composites of race 38 , sub races of races 15 and 151, and race groups 17 -29 and 11-32-113 were similar to those of cultivars Edmore, Calvin , Cando , ' Ward, and Rolette. Vic is highly resistant to mutant race 15WL which is virulent on previously grown cultivars, Lakota and Wells. The resistant reaction of Vic to orange mutant race 9 is similar to that of Ward and Edmore, and better than the mixed resistant-suscep­tible reactions of Calvin. Adult plants of Vic were immune to an artificial epidemic of stem rust races 15 and 15 j in the 1976-78 North Dakota Rust Nurseries of Fargo (Table 3). Vic's immune reaction was similar to those of Rolette , Ward and Cando at the two dryland locations, Minot and Langdon, when natural occurring stem rust was present, as shown by Mindum's 8.5 average coefficient of infection . Its immune response did not change with flood irrigation at Carrington, or with overhead irrigation at Oakes . When grown in the 1977 ISWRN at 20 locations in 13 countries , Vic was immune or very resistant at 18 locations, moderate­ly resistant at one location in Ethiopia , and susceptible at one of two locations in Paraguay. Its reactions at all loca· tions were similar to those of Cando and Ward except for Cando's moderately susceptible reaction and Ward's sus­ceptible reaction at the location in Ethiopia. Table 1. Performance of Vic and check cultivars grown in regional and other tests in North Dakota, Montana, South Dakota, Minnesota, Manitoba, and Saskatchewan in 1976-78. Station Trait years Rugby Edmore Vic Calvin Agronomic Yield, bu/a Test wt ., Ib/bu Kernel wI. , mg Days to head Height, cm Lodging, 0·9 44 42 19 39 42 29 46.8 61.1 41.9 60 91 1 .1 44 .1 60.4 44.9 59 92 1 .1 46 .9 61.4 45.3 59 91 1.3 45 .9 61.4 40.8 60 67 0.2 Disease Stem rust, seedling* Stem rust, adult Leaf rust, adult Leaf spots, 0·9 * * Blackpoint Root /crown rot 23 R R MR 1.5 MR S R R MR 1.7 MR R R R MR 1.8 MR MR R R MR 1.7 MR S *R = resistant, MR = moderately resistant , S = susceptible. '*1 = no infection, 9 = severe infection . 8 Table 2. Grain yields of Vic and check cultivars grown at locations in North Dakota, Montana, South Dakota, Minnesota, Manitoba, and Saskatchewan in 1976·78. Station Location years Rugby Ed more Vic Cando Calvin Eastern area Fargo 2 52.5 40.2 49.8 41.5 36.1 Carrington irr . 2 55.1 54.1 56.8 56.2 55.0 Langdon 6 54.0 51.9 56.6 58 .6 55.8 Winnipeg 3 66.7 61.8 69 .2 66.6 64.1 Crookston 2 55.8 48 .6 46.6 58.0 46.2 Morris 46.4 47 .9 44.9 53.2 53.3 All Eastern 16 56.1 51.9 56.2 57.2 53.5 Western area Minot 6 57.0 56.5 59.4 59.2 59.1 Carrington dry 2 29.7 27.6 28.2 29.4 28.6 Willi ston 3 34.4 32.0 35.7 37.3 35.6 Dickinso n 6 35.8 35.8 37.2 40.1 38.3 Swift Current 3 39.4 36 .6 41.1 44.9 41.5 Havre 2 33.5 33 .0 35 .0 30.5 33.0 Sidney 2 52.9 45 .8 45 .6 50.9 47.2 Selby 2 29.6 29.0 27.8 24.6 26.8 Watertown 2 46.4 40.8 41.3 40 .6 38.4 All West ern 28 41.5 39.7 41.6 42 .6 . 41.6 North Dakota 27 46.6 44.6 48.0 48.6 46.9 North Dakota * 7 45.5 42.6 46.2 46.0 44.1 Langdon·Minot 12 55.5 54.2 58.0 58.9 57.5 All Locations 44 46.8 44.1 46.9 48 .0 45.9 . Mean of the average for each station. Table 3. 	Reaction of five durum wheats to the stem rust fungus, Puccinia graminis f. sp. tritici in North Dakota Rust Nurseries, 1976-78. Location and cultivaral reaction* Av** Cultivar Carrington Minot Langdon Oakes Fargo*** C.1. Vic 0 0 0 0 0 0.0 Rolette O-R 0 0 0 0 0.0 Cando 0 0 0 0 0 0.0 Ward 0 0 0 0 0 0.0 Mindum S S S S S 8.5 o ~ immune (no visible reaction). R ~ resistant. S = susceptible. Dash equals range . First reaction predominate. Average coefficient of infection for 3 year period - average of the percent of rust severity multiplied by reaction. Additional inoculum of races 158 and 151 applied at Fargo _ 9 Vic has been similar to Edmore and Rugby in leaf rust resistance in the adult stage (Table 1). The reaction intensity to leaf spotting diseases has been low, and Vic is similar to Calvin , Rugby, and Edmore. Vic has shown root/crown rot (primarily Helminthosporium sativum) resistance intermediate between the resistant Edmore and the suscep tible Rugby (6). Reactions of Vic to blackpoint (Helminthosporium sativum) and scab (Fusarium cul­morum) have not been specifically evaluated; however , it s reactions have been similar to presen tly grown cultivars. Wheat, Milling and Spaghetti Quality Quality data for Vic and three check cultivars, Edmore, Rugby and Calvin , are averages for 15 field t ria l grown during the crop years 1976, 1977 , and 1978 (Table 4) . Edmore is included as a strong gluten check. Vic averaged 0 .9 and 0 .4 lb/bu higher in test weight than Edmore and Rugby, and was similar to Calvin. A vitreous kernel con· tent of 88% and an unofficial U.S. grade o f I Hard Amber Durum for Vic was similar to Edmore and Rugby. Vitreou s kernel co ntent fo r Calvin averaged 82%. Vic had a relatively high percentage of large kernels (56 per cent) when compared with Rugby and Calvin and its kernel distribution was similar to Edmore . This higher large kernel percentage probably refl ects the higher average kernel weights of 46.4 and 47.0 mg for Vic and Edmore , respectively , as compared with 42 .2 and 42.1 mg for Rugby and Calvin , respectively. Wheat protein o f 15 .0 per cent was similar to Ed more and Rugby and 0.9 percentage points higher than Calvin. The protein quality and strong gluten of Vic is similar to Edmore . The mill ing perfo rmance of Vic compared favor ably with all "che ks" and had a semolina extraction of 52 .4 per cent on the experimental durum mill. No problems were encountered in milling this strong gluten wheat. Semolina protein averaged 14.0 per cent and was sim ilar to Edm ore and Rugby and 0.8 percentage pOints higher than Calvin . Speck count averaged 21 per 10 in2 of sem olina surface area and w s slightly lower than the three check cultivars. No unusual problems were encountered in processing Vic into spaghetti during the three-year testing period. Spaghetti color score for Vic averaged 9 .6 , the same as Edmore, and indicated an excellent bright amber product. Both Rugby and Calvin had scores of 9 .4 , slightly lower than Vic . Spaghetti cooking quality was excellent and cooked weight, cooking loss and cooked firmness were similar to that of Edmore. The higher cooked firm ness value of 6 .2 g cm fo r Vic, as compared to 5 .6 g em for both Rugby and Calvin, is a reflection , in part , o f the stronger gluten characteristics of Vic . Botanical Description Vic is an awned, daylength se nSitive , spring durum wheat cultivar , Triticum turgidum L. vaL durum wit h t he following botanical characteristics: Stem: strong straw, usually white and about 90 cm tall. Spike: awned, ob long, dense and erect . Glumes: glabrous, white, mid long to long , midwide; shoulders narrow and elevat ed ; beaks wide, acuminate and 3 to 4 mm long. Awns: white and 8 to 18 cm long. Kernels: amber, hard, midlong and elliptical; the germ mid-sized; the crease midwide and shallow; cheeks angular to rounded; and the brush very short (essentially nonel. Table 4. Average wheat, mill ing and spaghetti quality data for Vic, Edmore, Rugby, and Calvin in 15 tests during 1976· 1978. Ouality Factor Vic Edmore Rugby Calvin Test weight, Ib/bu 61.7 60.8 61.3 6 1".8 Vit reousness , % 88 89 88 82 Grade, U.S. , HAD , HAD , HAD 1 HAD Kerne l weig ht, mg 46.4 47 .0 42.2 42.1 Wheat protein, %* 15.0 15.2 14.9 14.1 Kernel distribution , % Large 56 53 46 42 Medium 42 45 51 56 Small 2 2 3 2 Semolina yield, % 52.4 51.8 52 .9 52.7 Semolina ash, % Semolina specks/10 in 2 0.56 21 0.57 26 0.59 25 0.57 25 Semolina protein, %" 14 .0 14.2 13.9 13.2 Spaghetti color** 9.6 9 .6 9.4 9.4 Cooked weight, g 31.4 31.3 32.4 32 .1 Cook ing loss, % 6.8 6.9 7.2 7.1 Cooked firmness, g cm*** 6 .2 6 .6 5.6 5 .6 Expressed on a 14% mo ist ure basi s. .. Higher score indicates more yellowness . ••• Higher value indicates firme.. cooked spaghetti . 10 Seed Production About 20 bushels of Vic breeder seed were harvested at the Yuma Experiment Station, Yuma , AZ, in April 1977. This seed was produced from a bulk seed lot from carefully rogued F6 plants grown at CIANO, Ciudad Obregon, Sonora, Mexico, in 1975-76. The F6 plants were increased for three generations as a bulk from a single F3 spike. The 20 bushels of breeder seed were further increased at North Dakota Branch Stations in 1977 and ]978. About 5400 bushels of clean seed were distrib uted to approved seed producers for growing in 1979 under contract to the North Dakota Agricultural Experiment Station . Other states also had access to limited supplies of the new cultivar, if they wished to increase it, in compliance with the policy of mutually sharing new cultivar seedstocks . Vic durum will be available for com­mercial production in ] 980. The North Dakota Agricultural Experiment Station will maintain purified seed stocks of Vic durum wheat for foundation seed growers as long as the cuHivar is in commercial demand. Summary Vic, a new durum wheat cultivar, was developed and released by the Agricultural Experiment Station, North Dako ta State University , in cooperation with the United States Department of Agriculture. Vic is the second strong gluten durum rereased by the Agricultural Experiment Station, and was developed in only six years through maximum use of three winter increases to advance genera­tions and multiply the seed. Vic has demonstrated a yield advantage over aU other normal height cultivars when grown in North Dakota. Vic has white awns and gIumes and a test weight and kernel weight equal or superior to all ot her cultivars developed in North Dakota. Disease resistance has been excellent, and resistance to root rot has been superior to all cultivars except Edmore. The quali ty characteristics of Vic are very similar to the strong gluten , high quality cultivar Edmore. High test weight, Continued from Page 2 joint research-extension professional apPointments in areas of common mutual concern. To date research-exten­sion in our updated dairy facilities was strengthened by such an appointment, as were the areas of rural and com­mu nity development, rural sociology and horticulture. Thruugh the years t he cooperation of extension-station advisory committees composed of laypersons in the pro­duction and processing industries has steadily grown in vitreous kernel content, kernel weight, wheat protein, relatively high large kernel content, good semolina ex­traction, acceptable semolina ash and speck count, high semolina protein, and excellent spaghetti color and cooking quality all reflect the superior quality characteristics of this new cultivar, as compared with Rugby and Calvin. Vic, in conjunction with Edmore, will provide durum producers in North Dakota with two strong gluten, high quality wheats for the domestic and export markets. Acknowledgements The authors are grateful to all cooperators who have contri~uted to the development of this cultivar. Several scientists, technicians, and secretaries in the Departments of Agronomy, Cereal Chemistry and Technology, and Plant Pathology at NDSU, the Cooperative Rust labora­tory at St. Paul, Minnesota, the Agricultural Research Center, Beltsville, Maryland, the USDA Hard Red Spring and Durum Wheat Quality Laboratory at NDSU and the NDSU Branch Experiment Stations cooperated in the development of Vic. The winter increases of Vic at CIANO (Experiment Station), Ciudad Obregon, Sonora, Mexico, and near Yuma, AZ, were accelerated through cooperation of the Crop Quality Council, Minneapolis, MN, the Mexi­can Ministry of Agriculture, and CIMMYT. References 1. 	 Matsuo, R. R. and G. N. Irvine. 1970. Effects of gluten on the cooking quality of spaghetti. Cereal Chern. 47:173-180. 2. 	 DO/Ulelly, B. 1. 1977. Durum research at NDSU: A progress report. Macaroni J. 59(2):21,24,26,27,30. 3. 	 Quick, J. S. 1973. Trip report for International Symposium on Genetics and Breeding of Durum Wheat, Bari, Italy. 4. 	 Banasik, O. J., L. D. Sibbitt, and B. 1. Donnelly. 1978 and 1979. Trip reports to Great Plains Wheat Inc. from Wheat Quality Missions to Europe. 5. 	 Quick, 1. S. 1977. Durum improvement progress and regional test results. Crop Quality Council Wheat Quality Conference Report , pp. 7 -12. 6. 	 McMullen, M. V. and R. W. Stack. 1978. Differential sus­ceptibility to common root rot among durum wheat cultivars. Phytopathology News l2: 89 (AbstL). their impact upon guiding the entire agricultural program at Nbsu, your landi!,rant institution. We, the rese:lfcher­educators , aim to keep listening if you, the user, con tinue to te ll us what you need to keep your enterprise sec.ure and profitable in the future. Continued federal, state and local cooperation, as described above, is an unbeatable combina­tion. Let's keep it up! 11 

VIC ... High Yielding, Strong Gluten Durum

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VIC ... High Yielding, Strong Gluten Durum

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