Research Progress Report 413
February 1973

Abe Soft Red Winter Wheat 
F. L. Patterson, J. J. Roberts (USDA), R. E. Finney,
G. E. Shaner, and R. L. Gallun (USDA)
Departments of Agronomy, Botany and Plant Pathology,
Entomology in cooperation with the
Agricultural Research Service, United States Department of Agriculture

Abe, a new high yielding soft red winter wheat developed by the Purdue University Agricultural Experiment Station and the Agricultural Research Service, United States Department of Agriculture, was released in 1972. Abe is intended for use in Indiana along with Arthur 71 to provide high yields and protection from losses from diseases and Hessian fly.
The name Abe commemorates the mem-ory of the boyhood of Abraham Lincoln in Indiana and is an acronym for the three departments at Purdue University: Agronomy, Botany and Plant Pathology, and Entomology, cooperating in the development of the new variety.
Abe was tested earlier as Purdue 65245B12-3-7-7. It is an unusual segregant following the third backcross to Arthur to improve resistances to leaf rust and to the Hessian fly. The abbreviated parentage of Abe is Arthur *4/3/Purdue 6028A2-15-9-2/2/Riley*2/Riley 67. The parentage is similar to that of Arthur 71 except having one less backcross to Arthur. Generally Abe has been better standing and higher in yield than Arthur 71.

Performance
Abe generally has been superior in yield to Arthur 71, and superior or similiar to Arthur in nursery trials at Lafayette, Indiana (Table 1) and in field plot trials at several locations in Indiana (Table 2). In region-wide trials in eastern United States, Abe averaged better than Arthur 71 and Arthur in yield in 1971 (Table 3). In 1972 Abe was superior to Arthur 71 and similar to Arthur in average region-wide yield (Table 4). The three varieties represent a new yield potential available to Indiana farmers.

Grain Quality
Abe produces a very good test weight similar to Arthur and Arthur 71, but a little lower than the excellent test weight of Knox 62 (Tables 1, 2, 3 and 4). The milling and baking qualities of Abe are very good. Abe was compared with Arthur (good quality) and Knox 62 (excellent soft wheat quality) at the Soft Wheat Laboratory, Wooster, Ohio.
Abe was good in soft kernel texture like Knox 62 and gave a good yield of break flour. It was high in pearling index and particle -

Agricultural Experiment Station, PURDUE UNIVERSITY, West Lafayette, Indiana 47907