Variety Registration Office

Variety Registration Office

Objective Description Form

Wheat Triticale

Common wheat: Triticum aestivum L. Durum wheat: Triticum durum Desf

Spelt wheat: Triticum spelta Triticale: Triticosecale sp.

Version Date: 2010/08

(Publié aussi en français)

Completed forms are to be returned to:

Variety Registration Office Canadian Food Inspection Agency 59 Camelot Drive Ottawa, Ontario K1A 0Y9 Facsimile: (613) 773-7144 [email protected]

Wheat Objective Description Variety Name: Venture

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A. ABOUT THE OBJECTIVE DESCRIPTION FORM

This objective description form is designed as an aid for the identification of wheat varieties to provide sufficient information for pedigreed seed crop inspection and variety verification purposes. Companion documents include the "Variety Registration Application Form" and the "Procedures for the Registration of Crop Varieties in Canada," both of which are available on the CFIA Variety Registration Office homepage at http://www.inspection.gc.ca/english/plaveg/variet/vartoce.shtml. This objective description form lists characteristics to be used as the basis for developing the description of wheat varieties. It is recommended that the form be completed in as much detail as possible to ensure that an accurate description of the variety be on record. Uniformity and stability must be sufficient to ensure that the genetic purity of the variety has not been compromised during the development of the variety or during the seed multiplication process. However, accurate information on variability within the variety is essential for distinguishing between variants and off-types during the seed multiplication process. Information on this document may be accessible or protected as required under the provisions of the Access to Information Act. Information that could cause you or your organization injury if released is protected from disclosure as defined in Section 20 of the Access to Information Act. Please indicate clearly traits that are considered to be confidential. Note that sufficient information must be considered public to facilitate crop inspection and certification. B. CHARACTERISTICS The candidate variety must be described for all characteristics designated on the form with a pound symbol (#). A rating system of 1-9 provides a scale for describing most characteristics in this form. To rate characteristics, select a value that best corresponds to the state indicated. Characteristics may be rated with intermediate values where the characteristic grades gradually from one extreme to another. For example, where the descriptors for a characteristic are described as: small (3), medium (5), large (7); other values of 1, 2, 4, 6, 8 or 9 may be selected. Each characteristic on this form has been arranged in a tabular format allowing the candidate variety (CV) and up to four reference varieties (R1 to R4) to be described. In the case of hybrid crops, the hybrid and parents can be described using CV, R1, and R2 respectively. Please note that the mandatory traits do not apply to the inbred line descriptions for hybrid varieties. Information on reference varieties is useful but not mandatory for variety registration. Any reference varieties used must be registered for sale in Canada.


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C. LEGEND (#) Characteristics that must always be included when completing the objective description form,

except when the state of expression of a preceding characteristic renders this impossible. (+) Indicates an illustration or method for this trait is in the appendix. CV Candidate variety R1 - R4 Reference or check varieties (note: for hybrids use CV for hybrid and you may use R1,

R2 for parental line descriptions. The mandatory traits (#) only apply to the hybrid) R1_______________________________ R3_______________________________ R2_______________________________ R4_______________________________


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1.0 CLASSIFICATION (#)

1.2 Type of wheat:

(Τ)

Type

Genus

Species

Ploidy

X

Common

Triticum

aestivum

hexaploid

Durum

Triticum

durum

tetraploid

Spelt

Triticum

spelta

hexaploid

1.2.1 Other:

G Triticale 1.3 Seasonal type - Winter

G Spring G Winter G Other (specify)

1.4 Proposed variety denomination (name): ___________________________________ 2.0 SEEDLING CHARACTERISTICS 2.1 Coleoptile colour: 1=absent, 5=reddish, 7=purple, 9=mixed (#)(+) CV R1 R2 R3 R4

6 2.2 Seedling growth habit: 1=erect, 3=semi-erect, 5=intermediate, 7=semi-prostrate, (+) 9=prostrate

2.3 Leaf sheath pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly pubescent (#)

1 2.4 Leaf blade pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly pubescent (#)

1 2.5 Leaf colour: 1=light green, 2=medium green, 3=dark green, 4=blue green

2.6 Tillering capacity (at low densities): 1=low, 9=high


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3.0 PLANT CHARACTERISTICS AT BOOTING STAGE

3.1 Flag leaf colour: 1=light green, 2=medium green, 3=dark green, 4=blue-green CV R1 R2 R3 R4

3.2 Flag leaf blade pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly pubescent

3.3 Flag leaf blade waxiness: 1=absent, 5=slight, 9=pronounced

1 3.4 Flag leaf sheath pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly pubescent (#)

1 3.5 Flag leaf sheath waxiness: 1=absent, 5=slight, 9=pronounced (#)

1 3.6 Flag leaf length: 3=short, 5=medium, 7=long

3.7 Flag leaf width: 3=narrow, 5=medium, 7=wide

3.8 Flag leaf curvature: 1=rectilinear, 3=slightly curved, 5=recurved, 7=strongly curved, 9=very strongly recurved

3.9 Flag leaf attitude: 1=upright, 5=intermediate, 7=drooping (#)

3 3.10 Flag leaf auricle anthocyanin: 1=absent or very weak, 3=weak, 5=medium, 7=strong, (#) 9=very strong

1 3.11 Flag leaf auricle margin pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly (#) pubescent

2


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4.0 PLANT CHARACTERISTICS AFTER HEADING 4.1 Time to maturity: number of days from planting to maturity (#) CV R1 R2 R3 R4

Average 4.2 Plant height at maturity (stem plus spike, excluding awns): 3=short, 5=medium, 7=tall OR (#) enter actual height in cm

3 4.3 Culm neck shape (at maturity): 1=straight, 9=curved (+)

4.4 Culm: Upper internode pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly pubescent

4.5 Culm: Upper internode waxiness: 1=absent, 5=slight, 9=pronounced

4.6 Rachis margin pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly pubescent

4.7 Stem colour at maturity: 1=white, 2=yellow, 3=brown, 4=purple, 5=other (specify)

4.8 Straw: anthocyanin intensity at maturity: 1=absent, 4=medium, 7=strong

4.9 Straw: pith (in cross-section at middle of internode below the neck): 1=hollow (thin), 5= (#)(+) thick walled, 9=solid

1 5.0 SPIKE CHARACTERISTICS 5.1 Spike shape: 1=tapering, 2=oblong, 3=parallel sided, 4=semi-clavate, 5=clavate, (#)(+) 6=fusiform, 7=other (specify)

2


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5.2 Spike attitude (at maturity): 1=erect (upright to 301), 2=inclined (301 to 901), 3=nodding (#) (>901)

CV R1 R2 R3 R4

2 5.3 Spike density: 3=lax, 5=medium, 7=dense (#)(+)

5 5.4 Spike length (excluding awns): 3=short, 5=medium, 7=long (#)

5 5.5 Spike waxiness: 1=absent, 5=slight, 9=pronounced

5.6 Spike colour at maturity: 1=white, 2=yellow, 3=red, 4=reddish-brown, 5=brown, (#) 6=purple, 7=black, 8=other (specify)

2 5.7 Spike awnedness: 1=awnless, 2=apically awnleted, 3=awnleted, 4=awned (#)(+)

4 5.8 Awn length in relation to spike (not applicable if awnless): 1=shorter than spike, 2=equal to (#) spike, 3=longer than spike

1 5.9 Awn colour (not applicable if awnless): 1=white, 2=light brown, 3=brown, 4=black (#)

1 5.10 Awn attitude (not applicable if awnless): 1=appressed, 5=slightly spreading, 9=spreading (#)

7 5.11 Supernumerary spikelets: 1=absent, 2=present


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6.0 GLUME CHARACTERISTICS (at central one-third of spike at maturity) (+) 6.1 Lower glume length: 3=short, 5=medium, 7=long CV R1 R2 R3 R4

6.2 Lower glume width: 3=narrow, 5=medium, 7=wide

6.3 Lower glume pubescence: 1=glabrous, 4=slightly pubescent, 7=strongly pubescent (#)

1 6.4 Lower glume shoulder shape: 1=wanting, 2=oblique, 3=rounded, 4=square, 5=elevated, (#)(+) 6=apiculate

3 6.5 Lower glume shoulder width: 3=narrow, 5=medium, 7=wide (+)

6.6 Lower glume beak shape: 3=obtuse, 5=acute, 7=acuminate (#)(+)

9 6.7 Lower glume beak length: 3=short, 5=medium, 7=long

6.8 Lower glume internal imprint: 1=absent, 3=small, 5=medium, 7=large (+)

6.9 Glume (chaff) colour at maturity: 1=white, 2=yellow, 3=light brown, 5=red, 6=purple, (#) 7=black, 8=other (specify)

2 7.0 KERNEL CHARACTERISTICS: use mature primary kernels from the central one-third

of spike 7.1 Kernel type: 1=soft white, 2=soft red, 3=hard white, 4=hard red, 5=other (specify)

1


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7.2 Kernel colour: 1=white, 2=amber, 3=light red, 4=medium red, 5=dark red, 6=purple, (#) 7=other (specify)

CV R1 R2 R3 R4

1 7.3 Kernel size: 3=small, 5=medium, 7=large, 9=very large (+)

7.4 Kernel length: 3=short, 5=medium, 7=long

7.5 Kernel width: 3=narrow, 5=medium, 7=wide

7.6 Kernel weight: grams per 1000 kernels

7.7 Kernel shape: 1=oval, 2=ovate, 3=elliptical, 4=other (specify) (#)(+)

2 7.8 Kernel cheek shape: 1=rounded, 3=slightly angular, 5=angular (#)

1 7.9 Kernel brush hair length: 3=short, 5=medium, 7=long (#)(+)

6 7.10 Kernel brush size: 3=small, 5=medium, 7=large

7.11 Germ shape: 1=round, 2=oval, 3=broad elliptical, 4=elliptical, 5=other (specify) (+)

7.12 Germ size (observed from dorsal view): 3=small, 5=medium, 7=large (#)

3


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7.13 Kernel crease width: 3=narrow, 5=medium, 7=wide (#)(+) CV R1 R2 R3 R4

2 7.14 Kernel crease depth: 1=shallow, 2=mid-deep, 3=deep, 4=pitted, 5=other (specify) (#)(+)

1 7.15 Phenol reaction of kernel: 1=ivory, 2=fawn, 3=light brown, 4=brown, 5=black, 6=mixed (+) (specify)

8.0 AGRONOMIC CHARACTERISTICS 8.1 Shattering resistance: 0=not tested, 3=poor, 5=fair, 7=good (+)

8.2 Lodging resistance: 0=not tested, 3=poor, 5=fair, 7=good

8.3 Drought tolerance: 0=not tested, 3=poor, 5=fair, 7=good

8.4 Winter hardiness: 0=not tested, 3=poor, 5=fair, 7=good

8.5 Pre-harvest sprouting tendency: 3=low, 5=medium, 7=high

9.0 QUALITY CHARACTERISTICS 9.1 Bread making quality: 0=not applicable, 3=poor, 5=fair, 7=good

9.2 Pastry and biscuit quality: 0=not applicable, 3=poor, 5=fair, 7=good

9.3 Pasta quality: 0=not applicable, 3=poor, 5=fair, 7=good


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9.4 Wheat Protein content: % protein in kernal CV R1 R2 R3 R4

10.0 REACTIONS TO DISEASES

Please supply data to substantiate claims of moderate to high resistance.

0 - Not tested 5 - Moderately susceptible 1 - Resistant 7 - Susceptible 3 - Moderately resistant 9 - Highly susceptible

CV

R1

R2

R3

R4

10.1

Common root rot

Cochliobolus sativus, Fusarium spp.

10.2

Browning root rot

Pythium spp.

10.3

Snow mold

Coprinus psychromorbidus

10.4

Take-all

Gaeumannomyces graminis

10.5

Spot blotch

Cochliobolus sativus

10.6

Black point

Alternaria spp., Pseudomonas spp

10.7

Tan spot

Pyrenophora tritici-repentis

10.8

Septoria avenae blotch

10.9

Septoria tritici blotch

10.10

Glume blotch

Septoria nodorum

10.11

Powdery mildew

Erysiphe graminis

2

10.12 (#)

Fusarium head blight

Fusarium graminearum

4

10.13

Ergot

Claviceps purpurea

10.14 (#)

Common bunt

Tilletia caries, Tilletia foetida

0

10.15

Dwarf bunt

Tilletia controversa

10.16 (#)

Loose smut

Ustilago tritici

0

10.17 (#)

Leaf rust

Puccinia recondita

4


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10.18 (#)

Stem rust

Puccinia graminis

3

10.19

Stripe rust

Puccinia striiformis

10.20

Bacterial blight

Pseudomonas spp.

10.21

Spindle streak mosaic virus

10.22

Wheat streak mosaic virus

10.23

Barley yellow dwarf virus

10.24

Other (specify) ___ ________________

11.0 REACTION TO PESTS

Please supply data to substantiate claims of moderate to high resistance.

0 - Not tested 5 - Moderately susceptible 1 - Resistant 7 - Susceptible 3 - Moderately resistant 9 - Highly susceptible

CV R1 R2 R3 R4 11.1

aphids

11.2

armyworm

11.3

cereal leaf beetle

11.4

grasshopper

11.5

nematode

11.6

Wheat stem saw fly

11.7

Wheat midge

11.8

Other (specify) ___________________________ _______________________________________


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12.0 REACTIONS TO PESTICIDES: (+) For the purpose of this section, only list the reactions to chemicals for which there is variability among cultivars. Please supply data to substantiate claims of tolerance or resistance. 12.1 Tolerance to Herbicide (specify chemical(s) and reaction(s))

________________________________________________________________________________ ________________________________________________________________________________

12.2 Tolerance to Fungicide (specify chemical(s) and reaction(s))

________________________________________________________________________________ ________________________________________________________________________________

12.3 Tolerance to other (specify chemical(s) and reaction(s))

________________________________________________________________________________ ________________________________________________________________________________

Unless otherwise stated in Section 14.0, a tolerant variety will be assumed to consist of tolerant plants. All non-tolerant plants will be considered off-types and the Canadian Seed Growers Association and the Association of Official Seed Certifying Agencies standards for maximum allowable levels of off-types/other varieties will apply.

13.0 Describe other characteristics of the candidate variety that aid in its identification (e.g.

electrophoresis data, DNA varietal fingerprinting data (i.e. AFLP’s, RFLP=s, SSR’s, SNP’s, etc.). Please attach data and corresponding protocols. ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________


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14.0 Describe any deviant plants, including both off-types and variants observed during seed increase of the candidate variety. Applicants may be requested to supply information on the parental lines to justify the inclusion of variants as part of the variety. Where applicable, please provide information regarding the magnitude of the difference from the norm of the variety, for example, 10cm taller than the norm.

(#) a) Description of variants within variety and allowable frequency of each variant in each class of pedigreed seed: _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________

b) Description of the any off-types observed during seed multiplication _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________

15.0 Indicate which characteristics are most useful in distinguishing the described candidate variety

from others. Use the objective description key numbers. ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________

16.0 Additional Information

_____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________

_____________________________________________________________________________

Wheat Objective Description Appendix

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APPENDIX ILLUSTRATIONS AND NOTES 2.1 Coleoptile colour

(Method for the determination of anthocyanin colouration)

(1) Place 20 non-dormant seeds on moistened filter paper covered with a petri dish lid during germination and place in the laboratory or greenhouse. (2) After the coleoptiles have reached a length of about 1 cm in darkness, they are placed in artificial light (daylight equivalent), 12,000 to 15,000 lux continuously for 3-4 days at 15 to 20°C. (3) Make the assessment on the anthocyanin colour about one week after coleoptiles are fully developed. (4) The reference variety should be included.

2.2 Seedling growth habit The growth habit should be assessed visually from the attitude of the leaves and tillers. The angle formed by the outer leaves and the tillers with an imaginary middle axis should be used.

1 - erect3 - semi-erect

5 - intermediate

7 - semi-prostrate

9 - prostrate


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4.3 Culm neck shape (at maturity)

1-straight 9- curved 4.9 Straw pith (in cross-section at middle of internode below the neck)

1-hollow 5-thick-walled 9-solid 5.1 Spike shape

1 – tapering 3 - parallel sided 4 - semi-clavate 5 - clavate 6 – fusiform


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5.3 Spike density

3 - lax 5 - medium 7 - dense 5.7 Spike awnedness 1 - awnless 2 - apically awnleted 3 - awnleted 4 - awned


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lon upper lem upp


Version Date: 2008/09 19

6.8 Glume internal imprint 1- absent 3 – small 5 – medium 7 - large 7.3 Kernel size 7.7 Kernel shape

1-oval 2-ovate 3-elliptical 7.9 Kernel brush hair length

3 – short 5 - medium 7 – long



7.11 Germ (embryo) shape

1 - round 2 - oval 3 - broad elliptical 4 - elliptical

7.13 Kernel crease width

3 - narrow 5 - medium 7 - wide 7.14 Kernel crease depth

1 - shallow 2 - mid-deep 3 - deep 4 – pitted 7.15 Phenol reaction of kernel

(Procedure for determining the reaction of wheat seeds to phenol)

(1) Obtain 20 seeds from a uniformly mixed sample. (2) Soak seeds in distilled water for 16 to 20 hours. (3) Rinse seed with tap water and remove excess water from the seed surface. (4) Place two 9 cm filter papers in a petri dish. (5) Place the seed on the filter paper within the petri dish. Remember to carefully orient the seed so that

the crease side faces down. (6) Using a pipette, evenly distribute a 1% solution of freshly prepared phenol solution over the seeds. The

seeds should be 3/4 covered by 1% phenol solution. (7) Cover the petri dishes and place them in a laboratory out of direct sunlight at a temperature oscillating

between 18 and 20°C.



(8) Make observations four hours after adding the 1% phenol solution. It is recommended that a book of means and colourimetric nomenclature chart be used to evaluate the colour.

(9) The reaction of phenol solution on treated seed is difficult to interpret. Seed treated with Panogen and

certain other products may provide reliable results, however, seed treated with Vitaflo do not react to phenol. As a result, seeds treated with Vitaflo need to have the pesticide removed before subjecting them to this test. This can be done using the following procedure:

Pour 75 ml of methanol in a beaker containing 400 seeds. Stir the seed in solution for 5 minutes using a glass stirring rod. Decant the methanol and rinse the seed in running water for 2 minutes.

12.0 Reaction to Pesticides In order for claims of pesticide tolerance to be made, data must be submitted to support these claims. Although there is no minimum amount of data required for the purposes of variety registration, for the purposes of the pesticide registration or for the variety to be listed on a pesticide label, the requirements of the Pest Control Products Act must be met. Under the Pest Control Products Act, if an applicant submits data to demonstrate tolerance to a specific herbicide, this data cannot be extrapolated to all chemicals within that class of compounds. Similarly, data can only be submitted as it relates to the intended use, i.e. data submitted on tolerance of the plants under sprayed conditions cannot be extrapolated to tolerance to residual herbicides.

Venture white chaff, awned

Variants Br/Fd CertTalls 0.05% 0.10%Bronze/awned 0.05% 0.10%Bronze/awnless 0.02% 0.05%white/awnless 0.02% 0.05%

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