A new wheat cultivar, "Yukichikara", was developed at the National Agricultural Research Center for Tohoku Region, National Agriculture and Food Research Organization (Morioka City, Iwate Prefecture, Japan) in 2002. "Yukichikara" was selected from lines of a cross of "Tohoku 141" and "Sabikei 23" by the pedigree breeding method, aiming at a new cultivar with early maturation, high yield, cold and snow resistance, disease resistance, and good baking quality. A promising line was named "Tohoku 214" in the F_<23> generation and submitted to local adaptability trials at various locations in Japan. "Tohoku 214" was registered as "Wheat Norin 157" by the Ministry of Agriculture, Forestry and Fisheries, and named "Yukichikara" in 2002. "Yukichikara" was released in Iwate Prefecture and Fukushima Prefecture as a recommended cultivar in 2002. "Yukichikara" is characterized by early maturing, cold and snow resistance, high protein content of the wheat flour, and good bread-making quality compared with "Koyukikomugi". For bread-baking with "Yukichikara", the bread-making quality of a sponge dough method is better than that of a straight dough method. Also, "Yukichikara" has moderate lodging resistance, leaf rust resistance, powdery mildew resistance, wheat yellow mosaic resistance, and good alkaline raw and boiled noodle color. Judging from the characteristics of "Yukichikara", we believe it will be adapted to plains with less than 110 days of continuous snow cover in the Tohoku region of Japan.
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製パン適性が高く、早生で耐寒雪性が強い小麦新品種「ゆきちから」の育成
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