‘Hilliard’ (Reg. no. CV‐1163, PI 676271), a soft red winter (SRW) wheat (Triticum aestivum L.) developed and tested as VA11W‐108 by the Virginia Agricultural Experiment Station, was released in March 2015. Hilliard was derived from the cross ‘25R47’/‘Jamestown’. Hilliard is widely adapted, from Texas to Ontario, Canada, and provides producers with a mid‐season, medium height, awned, semi‐dwarf (Rht2) cultivar that has very high yield potential, good straw strength, and intermediate grain volume weight and quality. It expresses moderate to high levels of resistance to most diseases prevalent in the eastern United States and Ontario. In the 2016–2018 USDA‐ARS Uniform SRW Wheat nurseries, Hilliard ranked first in grain yield in the southern nursery across all 3 yr (5,147–5,758 kg ha⁻¹). In the uniform eastern nursery, it ranked first for grain yield in 2016 (6,159 kg ha⁻¹) and 2017 (5,633 kg ha⁻¹) and second in 2018 (5,515 kg ha⁻¹). Grain volume weights of Hilliard were similar to overall trial averages in the uniform southern (73.4–75.2 kg hl⁻¹) and eastern (70–75.8 kg hl⁻¹) nurseries. Hilliard has soft grain texture with flour softness equivalent values varying from 58.1 to 61.7 g 100 g⁻¹. Straight grade flour yields on a Quadrumat Senior mill varied from 66.8 to 68.4 g kg⁻¹. Flour protein concentration varied from 7.0 to 9.1 g 100 g⁻¹ and gluten strength from 108 to 128 g 100 g⁻¹, as measured by lactic acid solvent retention capacity. Cookie spread diameter varied from 18.3 to 18.6 cm.

中文翻译：

---

“ Hilliard”小麦的注册

“希利亚德”（注册号CV-1163，PI 676271），软红冬小麦（SRW）小麦（小麦由弗吉尼亚州农业试验站的开发和测试为VA11W-108 L.），发布于2015年3月。希利亚德来自“ 25R47” /“詹姆斯敦”（Jamestown）十字架。Hilliard的适应范围很广，从得克萨斯州到加拿大安大略省，为生产者提供了中等季节，中等高度，带蓬的半矮棚（Rht 2）品种，具有很高的单产潜力，良好的稻草强度和中等粒重和质量。它对美国东部和安大略普遍存在的大多数疾病表现出中等至高水平的抵抗力。在2016年至2018年的USDA‐ARS统一SRW小麦育苗场中，Hilliard在整个3年（5,147–5,758千克公顷^-1）。在统一的东部育苗场中，其谷物产量在2016年（6,159 kg ha ^-1）和2017（5,633 kg ha ^-1）排名第一，在2018年（5,515 kg ha ^-1）排名第二。Hilliard的谷物体积权重与南部（73.4-75.2 kg hl ^-1）和东部（70-75.8 kg hl ^-1）的统一育苗场的总体试验平均值相似。Hilliard的谷物质地柔软，其面粉柔软度当量值从58.1至61.7 g 100 g ^-1不等。Quadrumat高级磨粉机上的纯品级面粉产量在66.8至68.4 g kg ^-1之间。面粉蛋白质浓度从7.0到9.1 g 100 g ^-1不等，面筋强度从108到128 g 100 g ^-1不等，通过乳酸溶剂保留能力来衡量。饼干涂抹直径从18.3到18.6厘米不等。