Table 1.Growth and yield characteristics of hard red spring wheat
varieties (1994-1996; only new varieties and older varieties with
scab ratings better than susceptible are included in trials).
Sorted by heading date.
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Note Key:
[1] Heading date.
[2] Height expressed in inches.
[3] Lodging score: 1=erect, 9=flat.
[4] Test weight expressed as pounds per bushel.
[5] Protein expressed as a percentage, calculated at 12% moisture.
[6] Two year data adjusted to 1994-1996.
[7] Norm is included as a scab susceptible check.
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Variety Heading HeightLodging Test Wt.Wheat Protein Milling/
[1] [2] [3] [4] [5] Baking Quality
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Bacup [6] 6-26 32 3.0 60.0 17.3 High
Sharp 6-27 32 2.9 59.7 15.4 Medium-High
Kulm 6-27 33 2.8 58.7 15.8 High-Medium
Norlander 6-27 31 2.3 57.3 14.9 Medium
Butte 86 6-27 33 2.7 58.3 15.5 Medium-High
2375 6-28 31 3.7 58.8 15.3 Medium
Russ 6-28 32 3.2 57.7 15.1 Medium
Oxen 6-28 2.8 57.9 15.2 Medium
2370 6-29 32 2.3 57.8 15.1 Medium
Grandin 6-29 32 2.4 58.6 15.4 High
Hamer 6-29 30 1.9 57.7 15.1 Medium-Low
Trenton 6-29 36 2.9 58.4 15.8 High-Medium
Lars 6-30 28 2.1 56.5 14.2 Medium-Low
Stoa 6-30 35 3.2 56.2 15.1 Medium-High
Norm [7] 6-30 31 2.3 56.2 14.1 Medium-High
Verde 7-1 30 2.1 57.4 14.3 Medium
Nordic 7-2 31 2.4 56.9 13.7 Low
Marshall 7-2 30 1.8 57.5 14.1 Medium-Low
AC Cora [6] 7-3 35 2.6 57.2 16.2 High-Medium
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