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Quality Trait Variation in Major Hard Red Spring Wheat Cultivars Released in North Dakota Since 1968

¹Dept. Plant Sciences, North Dakota State University, Fargo, ND 58105. ²Corresponding author. Phone: (701) 231-8478. Fax: (701) 231-8474. E-mail: Mohamed.Mergoum@ndsu.edu ³NDSU Carrington Research Extension Center, Carrington, ND 58421.

Over the last 40 years, grain yield of hard red spring wheat (HRSW) (Triticum aestivum L.) has increased dramatically in North Dakota and neighboring regions. This yield increase has caused some concern that recent higher yielding cultivars might be released at the expense of quality performance. A two-year study was initiated in 2004 to examine the changes in quality performance of HRSW cultivars released by North Dakota State University (NDSU) over the past 40 years. The experiment was conducted in North Dakota at three and two sites in 2004 and 2005, respectively. The study included 33 HRSW genotypes laid out in a randomized complete-block design with four replicates. Grain protein content, flour-extraction yield, mixogram scores, Falling Number, glutograph scores, water absorption, dough character score, and loaf volumes did not vary significantly with year of release. Linear regression of cultivar means on year of release showed an annual increase in crumb color score of 0.4%/yr since 1968. Grain volume weight showed a significant and positive correlation with crumb color score (r = 0.62, P < 0.01). Given the yield increase achieved over the past 40 years, the data in this study suggest an increase in grain protein yield per hectare with no decline in breadmaking quality.