A new waxy wheat [Triticum aestivum] cultivar, 'Mochihime':
2008
Taniguchi, Y.(National Agricultural Research Center for Tohoku Region, Morioka (Japan)) | Ito, H. | Taira, M. | Maejima, H. | Yoshikawa, R. | Nakamura, K. | Hatta, K. | Nakamura, H. | Ito, M. | Ito, S.
The new waxy wheat cultivar 'Mochihime' was bred by the pedigree breeding method at the National Agricultural Research Center for the Tohoku Region. It was selected from a cross between 'Hatsumochi' and F1 (Mochi-morikei C-G1517/Haruibuki). The Ministry of Agriculture, Forestry and Fisheries of Japan registered this cultivar as 'Waxy Wheat Norin 166' in 2006. 'Mochihime' is a remarkably improved waxy-type cultivar with awns, white-glumes and red seeds, and its growth habit is degree, IV (winter type). 'Mochihime' is an early to middle maturing cultivar in the Tohoku region, and it has slightly shorter culm length than similar cultivars. Since it is a waxy-type wheat, this cultivar's amylose content is very low. Compared with the previously bred waxy wheat cultivar 'Hatsumochi', 'Mochihime' is characterized by high yielding, good milling properties, high whiteness and high brightness of flour. 'Mochihime' has moderate pre-harvest sprouting resistance, wheat yellow mosaic resistance, moderate leaf rust resistance and moderate powdery mildew resistance. On the other side, its snow mold tolerance is slightly weak. The maximum viscosity temperature on an amylogram is low, and the breakdown is high. 'Mochihime' should show its originality when used in bread and confectionery or when mixed with non-waxy wheat flour. It is well suited for local production for local consumption. 'Mochihime' is considered to be well adapted to the low land of the Tohoku and Hokuriku regions in Japan.
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