2006 Ohio Wheat Performance Test
Ohio State University Extension
Ohio Agricultural Research and Development Center
The Ohio State University
Horticulture and Crop Science Series 228 - July 2006
James Beuerlein, Professor, Dept.
Horticulture & Crop Science
Pat Lipps, Professor, Dept. Plant Pathology
Clay Sneller, Associate Professor, Dept. Horticulture & Crop Science
Rich Minyo, Jr., Research Associate, Dept. Horticulture & Crop Science
The purpose of the Ohio Wheat Performance Trial
is to evaluate wheat varieties, blends, brands, and breeding lines for yield,
grain quality and other important performance characteristics. This information
gives wheat producers comparative information for selecting the varieties best
suited for their production system and market. Varieties differ in yield
potential, winter hardiness, maturity, standability, disease and insect
resistance, and other agronomic characteristics. Selection should be based on
performance from multiple test sites and years.
Each entry was evaluated at five test sites (see
map) using four replications per site in a randomized complete block
design. Plots consisted of 7 rows, 7.5 inches apart and 35 feet long.
Participating companies specified the seeding rate for each of their varieties.
Tests were planted within ten days after the fly-safe date and approximately 30
pounds of nitrogen was applied at planting followed by the addition of 70-100
pounds in early spring. Herbicides were applied as needed for weed control and
the following data were collected:
Yield is reported in
bushels per acre at 13.5 percent moisture.
Test Weight is reported in lb/bushel averaged across all locations.
Seed Size in thousands of harvested seeds per pound (Ex: 15.5 =
15,500 seeds per lb.).
Percent Lodging is the percent of plants that lean more than 45
degrees from vertical.
Plant Height is the distance from the soil surface to the top of the
Heading Date was the average calendar day of the year on which 50
percent of the heads were completely emerged. (Example: Day 136 = May 16.)
Powdery Mildew (PM) Powdery mildew (caused by Blumaria graminis f.
sp. tritici) was evaluated at Wooster between June 1 and June 5 when
most varieties were flowering (Feekes growth stage 10.5.1). Each plot was
rated based on a 0 to 10 scale where: 0 = 0 to trace % leaf area covered; 1
= leaf 4 with trace - 50%; 2 = leaf 3 with 1-5%; 3 = leaf 3 with 5-15%; 4 =
leaf 3 with > 15%; 5 = leaf 2 with 1-5%; 6 = leaf 2 with 5-15%; 7 = leaf 2
with >15%; 8 = leaf 1 with 1-5%; 9 = leaf 1 with 5-15%; and 10 = leaf 1 with
>15% leaf area covered (leaf 1 = flag leaf). This scale takes into account
the percentage leaf area affected and the progress of the disease upward on
Flour Yield is the percent flour
yield from milled whole grain.
Flour Softness is the percent of fine-granular milled flour. Values
higher than approximately 50 indicate kernel textures that are appropriate
for soft wheat. Generally, high values are more desirable.
CULTURAL PRACTICES BY TEST
|Soil Test P (ppm)
|Soil Test K (ppm)
Field and weather conditions were favorable for
timely planting in October, 2005. Fall growth was marginally adequate at all
locations before the onset of winter dormancy. Winter survival was good due to
the general lack of harsh weather and because snow cover was present when
weather conditions were harsh. The weather in April and May was one degree
warmer than normal, with 2.5 inches less rainfall than normal, allowing the crop
to head about 2 days earlier than normal resulting in an extended grain fill
period. June was cooler and more cloudy than normal, resulting in average yields
for most varieties. Disease levels varied greatly by location and reduced yield
at some of the test sites.
Results of the
2006 wheat performance evaluation are presented in tables
1-4. Entries in the data tables are arranged in order of
increasing average heading date. A least significant
difference (LSD) value can be used to determine if the
performance of two varieties was statistically different.
The yields of two varieties are expected to be significantly
different 70 percent of the time if their yields differ by
more than the LSD value reported. Quality analysis to
determine flour yield and softness was performed by USDA-ARS
soft wheat quality laboratory, at OARDC in Wooster, OH, Dr.
Ed Souza, director.
2006 test results for the 58 soft red winter wheat varieties
and one soft white winter wheat variety are presented in
Table 1. Tables 2 and 3 contain multi-year performance data
for these varieties. Depending on variety and test site,
yields varied between 60.7 and 96.9 bushels per acre, and
average test weight ranged from 56.1 to 60.1 pounds per
bushel. Yield differences between test sites were due
primarily to the length of the grain fill period and disease
level. The average heading date was five days earlier than
in 2005 and 2 days earlier than normal. Average plant height
was two inches shorter than normal.
Variety selection should be based on disease resistance,
average yield across test sites and years (tables 2 & 3),
winter hardiness, test weight and standability. Performance
data for the white wheat variety is presented at the bottom
of Tables1, 2 and 3; in bold print, and marked with an
Soft white winter wheat and hard red winter wheat should
never be mixed together or be mixed with soft red winter
wheat because they have very different flour characteristics
and end uses. Mixing of different classes of wheat destroys
their unique utility, makes them unacceptable for quality
premiums and reduces their usefulness to animal feed only.
Table 4 contains reaction of winter wheat varieties to
various diseases in Ohio.
Table 5 contains the company contact information and seed
treatments used for each variety entered in the 2006 wheat
This report can be found on the Internet at:
https://u.osu.edu/perf. Any column of data can be
sorted by clicking at the top of the column, which makes it
easy to arrange varieties in order by any characteristic for
Inclusion of varieties in the Ohio Wheat Performance Trial
does not constitute an endorsement of any variety by The
Ohio State University, Ohio Agriculture Research and
Development Center, or Ohio State University Extension.
ried greatly by location and reduced yield at some of the
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