Please noteThe majority of genebanks are committed to providing small samples of genebank material for purposes of research and education on request (usually via their website) usually for free, usually between 5g and 10g per accession requested. However response time and quality of sample sent can vary between genebanks.
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genetic, synonym, susceptibility/resistance and pedigree data from GRIS
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| Given name + traits | Accession # + images + dates | Genetic data | OriginNOTE + collected | Ancestry | Other names + other # | Notes | ||
| # CWI 93534 # GID 237882 | DON#{GRIS{Glu-A1c, Glu-B1an, Glu-D1a; Pch1; Rht2}} | United States, Washington (developed) | other # = GRIS{PI-594372} | DON#{Remark: Soft white winter wheat (club type). Semidwarf with awned compact spikes, midseason maturity, white straw and chaff. Kernels white, soft, short to mid-long, humped, germ small. Moderate resistance to strawbreaker foot rot, leaf rust, powdery mildew, and partial tolerance to Cephalosporium stripe. Contains HMW glutenin subunits of null (Glu 1A), 6 (Glu 1B), and 2+12 (Glu 1D). Club wheat milling, flour and baking quality rates satisfactory to excellent. History: DEVELOPED 1998 Washington, United States by Morris, C., USDA-ARS; Allan, R., USDA-ARS; Donaldson, E., Washington State University; Line, R., USDA, ARS; Anderson, J., University of Minnesota; Walker-Simmons, M., USDA, ARS} | ||||
| Given name + traits | Accession # + images + dates | Genetic data | OriginNOTE + collected | Ancestry | Other names + other # | Notes | ||
| # CWI 93534 # GID 237882 | DON#{GRIS{Glu-A1c, Glu-B1an, Glu-D1a; Pch1; Rht2}} | United States, Washington (developed) | other # = GRIS{PI-594372} | DON#{Remark: Soft white winter wheat (club type). Semidwarf with awned compact spikes, midseason maturity, white straw and chaff. Kernels white, soft, short to mid-long, humped, germ small. Moderate resistance to strawbreaker foot rot, leaf rust, powdery mildew, and partial tolerance to Cephalosporium stripe. Contains HMW glutenin subunits of null (Glu 1A), 6 (Glu 1B), and 2+12 (Glu 1D). Club wheat milling, flour and baking quality rates satisfactory to excellent. History: DEVELOPED 1998 Washington, United States by Morris, C., USDA-ARS; Allan, R., USDA-ARS; Donaldson, E., Washington State University; Line, R., USDA, ARS; Anderson, J., University of Minnesota; Walker-Simmons, M., USDA, ARS} | ||||