The new winter hard wheat cultivar "Koshichikara" has high bread-baking quality. It has extremely strong dough properties due to the effect of the glutenin subunit genes Glu-D1d and Glu-B3g. "Koshichikara" was bred by the derived line method at the NARO Tohoku Agricultural Research Center in 2013. It was selected from a cross between "Morikei C-138 (Tohoku 209)" and "Tohoku 205 (Haruibuki)". "Koshichikara" is an early- to middle-maturing cultivar in the Tohoku region, and its growth habit is degree IV (winter type). "Koshichikara" has a slightly short culm length (89 cm) with awns and red glumes. The yield of "Koshichikara" was the same as that of the standard winter wheat cultivar "Yukichikara" in the Tohoku and Hokuriku regions, though its test weight was higher than that of "Yukichikara". "Koshichikara" has red and glassy grains. The protein content of "Koshichikara" was found to be slightly higher than that of "Yukichikara". Compared with "Yukichikara", "Koshichikara" is characterized by high flour yield, a high farinogram valorimeter value, large dough extension quality and very strong resistance to extension in extensography. The volume and quality scores of bread made with "Koshichikara" were slightly greater than those of bread made with "Yukichikara". "Koshichikara" has moderate cold tolerance and shows slightly weak snow mold resistance. Its lodging resistance, sprouting resistance and resistance to yellow mosaic virus are high. Its resistance to scab and leaf rust are intermediate. Its resistance to powdery mildew is slightly low. "Koshichikara" is considered to be adapted to growth on the plains with less than 80 days of continuous snow cover, such as found in the Tohoku and Hokuriku regions of Japan.
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寒冷地向け超強力小麦新品種「こしちから」の育成
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