Ok102 Total Variety from Wheat to Flour
Production Technology - Crops

Financial support for the development of Ok102 came from the
Oklahoma Wheat Commission and the Oklahoma Wheat Research Foundation.

Ok102
Total Variety from Wheat . . .

Ok102 is a hard red winter wheat variety released in 2002 by the Oklahoma Agricultural Experiment Station and the USDA-ARS.  Its targeted production area extends throughout Oklahoma, with greatest potential in the central corridor and for irrigated areas of the High Plains.

Experimentally tested as OK97508, Ok102 has exceeded the mean yield of 2174, Custer, 2137, and Jagger (the four most widely grown varieties in Oklahoma) by 2.4 bu/acre (Table 1).  It has moderately large kernels with excellent test weight, averaging 60.0 lb/bu compared to 60.3 lb/bu for 2174 in 48 comparisons since 1997.  Ok102 has excellent standability with plants 2 to 4 inches shorter than most varieties.  Its heading date is a couple days later than Ok101, Custer, and Jagger, but equal to 2174.  Acid soil tolerance is intermediate.

Ok102 is suitable for both grain-only and dual-purpose management systems.  Germination is highly temperature-sensitive; therefore, it is not recommended for very early seeding in hot soils.  Two characteristics that lend Ok102 to a dual-purpose system include an above-average coleoptile length and a relatively late dormancy release to circumvent early spring freezes and allow extended winter grazing.  Fall forage potential of Ok102 is about average (Table 2).

Ok102 is resistant tot wheat soilborne mosaic virus.  Seedlings are susceptible to wheat leaf rust, but Ok102 has a high level of adult plant resistance to leaf rust.  Ok102 has at least an intermediate reaction to barley yellow dwarf virus, similar to its parent 2174, and an intermediate susceptibiltiy to greenbug, and to Russian wheat aphid, and a heterogeneous response to Hessian fly.

 . . . to Flour

Ok102 has performed very well for milling and baking.  Wheat protein of Ok102 is similar to 2174 and Jagger, which are among the best varieties grown in Oklahoma.  The Wheat Quality Council rated Ok102 as above-average for overall baking quality and complimented it for strong mixing tolerance and internal loaf characteristics.  Bake absorption and loaf volume were deemed acceptable.  In summary, Ok102 combines good protein levels and good protein strength.

Table 1.  Grain yield in bu/a of Ok102 and selected wheat varieties.
	1997	1998	1999	2000	2001	2001	Advantage
Entry	(4)1	(8)	(4)	(7)	(8)	(21)	of Ok102
Ok102	72	63	74	48	56	50	-
2174	-	60	68	47	55	49	+1.7
Custer	56	65	66	50	-	47	+2.9
Jagger	47	60	65	-	-	54	+2.2
2137	-	60	68	45	53	48	+2.8
1Number of locations where comparisons were made. Date from wheat breeding nurseries and wheat variety trials.