“Nanbukirari”, a new wheat cultivar suitable for the cold regions in Japan has resistance to wheat yellow mosaic virus and an excellent yellow noodle color

Abstract

Tohoku Agricultural Research Center, NARO, has bred a new soft winter wheat cultivar, “Nanbukirari”, as a successor to “Nanbukomugi”. “Nanbukirari” was applied for variety registration at the seed and seeding section of MAFF in 2018. “Nanbukirari” is a Japanese noodle cultivar with a slightly low amylose content and excellent texture. “Nanbukirari” has improved on the disadvantages of “Nanbukomugi”, such as having a lower wheat yellow mosaic virus (WYMV) susceptibility, and a longer stem. It also has the advantage of producing a bright yellowish flour. The yield of “Nanbukirari” is about 1.4 times higher than that of “Nanbukomugi”. The snow mold resistance is inferior to that of “Nanbukomugi”, but it is less susceptible to pre-harvest sprouting. It is highly resistant to yellow mosaic virus, which is a significant improvement on “Nanbukomugi”. “Nanbukirari” has a higher milling yield than “Nanbukomugi”, and has excellent milling characteristics. As a slightly-low-amylose cultivar lacking Wx-B1, it has a large amylogram breakdown, which gives it a good noodle texture. “Nanbukirai” flour is yellowish like “Nanbukomugi”, and has better lightness than “Nanbukomugi”. Therefore, “Nanbukirari” is a cultivar that has improved on disadvantages (better yellow mosaic virus resistance and longer stem) and has an advantage (yellowish flour).