Production of haploids in bread wheat, durum wheat and hexaploid triticale crossed with pearl millet

Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain. For this, the allelic variation at the glutenin loci was studied in a set of Saharan bread and durum wheats from Algerian oases where this crop has been traditionally cultivated. The high molecular weight and low molecular weight glutenin subunit composition of 40 Saharan bread and 30 durum wheats was determined by SDS-PAGE. In Saharan bread wheats 32 alleles at the six glutenin loci were detected, which in combination resulted in 36 different patterns including 17 for HMW and 23 for LMW glutenin subunits. For the Saharan durum wheats, 29 different alleles were identified for the five glutenin loci studied. Altogether, 29 glutenin patterns were detected, including 13 for HMW-GS and 20 for LMW-GS. Three new alleles were found in Saharan wheats, two in durum wheat at the Glu-B1 and Glu-B3 loci, and one in bread wheat at the Glu-B1 locus. The mean indices of genetic variation at the six loci in bread wheat and at the five loci in durum wheat were 0.59 and 0.63, respectively, showing that Saharan wheats were more diverse. This information could be useful to select Saharan varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

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Development and validation of a method for quantification of common wheat, durum wheat, rye and barley by droplet digital PCR

European Food Research and Technology ◽

10.1007/s00217-021-03786-y ◽

2021 ◽

Author(s):

Christian Schulze ◽

Anne-Catrin Geuthner ◽

Dietrich Mäde

Keyword(s):

Durum Wheat ◽

Real Time ◽

Bread Wheat ◽

Common Wheat ◽

Real Time Pcr ◽

Digital Pcr ◽

Droplet Digital Pcr ◽

Food Fraud ◽

Single Genome ◽

Cereal Species

AbstractFood fraud is becoming a prominent topic in the food industry. Thus, valid methods for detecting potential adulterations are necessary to identify instances of food fraud in cereal products, a significant component of human diet. In this work, primer–probe systems for real-time PCR and droplet digital PCR (ddPCR) for the detection of these cereal species: bread wheat (together with spelt), durum wheat, rye and barley for real-time PCR and ddPCR were established, optimized and validated. In addition, it was projected to validate a molecular system for differentiation of bread wheat and spelt; however, attempts for molecular differentiation between common wheat and spelt based on the gene GAG56D failed because of the genetic variability of the molecular target. Primer–probe systems were further developed and optimized on the basis of alignments of DNA sequences, as well as already developed PCR systems. The specificity of each system was demonstrated on 10 (spelt), 11 (durum wheat and rye) and 12 (bread wheat) reference samples. Specificity of the barley system was already proved in previous work. The calculated limits of detection (LOD95%) were between 2.43 and 4.07 single genome copies in real-time PCR. Based on the “three droplet rule”, the LOD95% in ddPCR was calculated to be 9.07–13.26 single genome copies. The systems were tested in mixtures of flours (rye and common wheat) and of semolina (durum and common wheat). The methods proved to be robust with regard to the tested conditions in the ddPCR. The developed primer–probe systems for ddPCR proved to be effective in quantitatively detecting the investigated cereal species rye and common wheat in mixtures by taking into account the haploid genome weight and the degree of milling of a flour. This method can correctly detect proportions of 50%, 60% and 90% wholemeal rye flour in a mixture of wholemeal common wheat flour. Quantitative results depend on the DNA content, on ploidy of cereal species and are also influenced by comminution. Hence, the proportion of less processed rye is overestimated in higher processed bread wheat and adulteration of durum wheat by common wheat by 1–5% resulted in underestimation of common wheat.

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Improving preharvest sprouting resistance in durum wheat with bread wheat genes

Breeding Science ◽

10.1270/jsbbs.17042 ◽

2017 ◽

Vol 67 (5) ◽

pp. 466-471 ◽

Cited By ~ 3

Author(s):

Keita Kato ◽

Wakako Maruyama-Funatsuki ◽

Mikiko Yanaka ◽

Yusuke Ban ◽

Kanenori Takata

Keyword(s):

Durum Wheat ◽

Bread Wheat ◽

Preharvest Sprouting ◽

Sprouting Resistance ◽

Preharvest Sprouting Resistance

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Comparison of rye, triticale, durum wheat and bread wheat genotypes for Fusarium head blight resistance and deoxynivalenol contamination

Plant Breeding ◽

10.1111/pbr.12779 ◽

2019 ◽

Vol 139 (2) ◽

pp. 251-262 ◽

Cited By ~ 5

Author(s):

David Sewordor Gaikpa ◽

Bärbel Lieberherr ◽

Hans Peter Maurer ◽

C. Friedrich H. Longin ◽

Thomas Miedaner

Keyword(s):

Durum Wheat ◽

Fusarium Head Blight ◽

Bread Wheat ◽

Fusarium Head Blight Resistance ◽

Blight Resistance ◽

Head Blight ◽

Wheat Genotypes

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Expected genetic advance for thousand grain weight and grain number per spike of bread wheat and durum wheat

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas1602113b ◽

2016 ◽

Vol 61 (2) ◽

pp. 113-125

Author(s):

Gordana Brankovic ◽

Dejan Dodig ◽

Desimir Knezevic ◽

Vesna Kandic ◽

Jovan Pavlov

Keyword(s):

Durum Wheat ◽

Bread Wheat ◽

Yield Component ◽

Grain Weight ◽

Phenotypic Variance ◽

Environment Interaction ◽

Genetic Advance ◽

Thousand Grain Weight ◽

Grain Number ◽

Grain Number Per Spike

The research was aimed at examining variability, variance components, broadsense heritability (h2), expected genetic advance of thousand grain weight (TGW) and grain number per spike (GNS) of 15 genotypes of bread wheat and 15 genotypes of durum wheat. Field trials were carried out during 2010-2011 and 2011-2012 growing seasons at the three sites: Rimski Sancevi, Zemun Polje and Padinska Skela. Results of this investigation showed that the genetic component of variance (?2 g) was predominant for TGW of bread and durum wheat and for GNS of bread wheat. The genotype ? environment interaction (?2 ge) component of phenotypic variance was 8.72 times higher than ?2 g for GNS of durum wheat and pointed to the greater instability of durum wheat genotypes. h2 was very high (>90%) for TGW and GNS of bread wheat, high for TGW of durum wheat - 87.3% and low for GNS of durum wheat - 39.5%. Considering the high values obtained for h2 - 96.4% and the highest value for expected genetic advance as percent of mean (GAM) - 19.3% for TGW of bread wheat, the success of selection for desired values of this yield component can be anticipated. The success of selection cannot be predicted for GNS of durum wheat due to low values obtained for h2 and GAM of 39.5% and 2.8%, respectively.

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Evaluation of Salt Stress Effect on the Agro-Physiological Traits of Bread Wheat (Triticum aestivum L.) and Durum Wheat (Triticum turgidum L.) at the Seedling Stage

Journal of Crop production and processing ◽

10.18869/acadpub.jcpp.6.20.41 ◽

2016 ◽

Vol 6 (20) ◽

pp. 41-53

Author(s):

P. Golkar ◽

L. Keshavarz ◽

M. Saffari ◽

◽

...

Keyword(s):

Triticum Aestivum ◽

Salt Stress ◽

Durum Wheat ◽

Bread Wheat ◽

Triticum Turgidum ◽

Triticum Aestivum L ◽

Seedling Stage ◽

Physiological Traits ◽

Stress Effect

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Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment

Zemdirbyste-Agriculture ◽

10.13080/z-a.2015.102.036 ◽

2015 ◽

Vol 102 (3) ◽

pp. 281-288 ◽

Cited By ~ 2

Author(s):

Gordana Branković ◽

Vesna Dragičević ◽

Dejan Dodig ◽

Desimir Knežević ◽

Borislav Kobiljski ◽

...

Keyword(s):

Triticum Aestivum ◽

Durum Wheat ◽

Bread Wheat ◽

Triticum Durum ◽

Triticum Aestivum L ◽

Albumin Content ◽

Triticum Durum Desf

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Genetic Variance for Fusarium Crown Rot Tolerance in Durum Wheat

10.1101/2020.10.05.326058 ◽

2020 ◽

Author(s):

Gururaj Kadkol ◽

Jess Meza ◽

Steven Simpfendorfer ◽

Steve Harden ◽

Brian Cullis

Keyword(s):

Durum Wheat ◽

Bread Wheat ◽

Genetic Variance ◽

Field Trials ◽

Crown Rot ◽

Tolerance Index ◽

Fusarium Crown Rot ◽

N Yield ◽

Good Repeatability ◽

Tolerance Indices

AbstractTolerance to the cereal disease Fusarium crown rot (FCR) was investigated in a set of 34 durum wheat genotypes, with Suntop, (bread wheat) and EGA Bellaroi (durum) as tolerant and intolerant checks, in a series of replicated field trials over four years with inoculated (FCR-i) and non-inoculated (FCR-n) plots of the genotypes. The genotypes included conventional durum lines and lines derived from crossing durum with 2-49, a bread wheat line with the highest level of partial resistance to FCR. A split plot trial design was chosen to optimize the efficiency for the prediction of FCR tolerance for each genotype. A multi-environment trial (MET) analysis was undertaken which indicated that there was good repeatability of FCR tolerance across years. Based on an FCR tolerance index, Suntop was the most tolerant genotype and EGA Bellaroi was very intolerant, but many durum wheats had FCR tolerance indices which were comparable to Suntop. These included some conventional durum lines, V101030, TD1702, V11TD013*3X-63 and DBA Bindaroi, as well as genotypes from crosses with 2-49 (V114916 and V114942). The correlation between FCR tolerance and FCR-n yield predictions was moderately negative indicating it could be somewhat difficult to develop high yielding FCR-tolerant genotypes. However, FCR tolerance showed a positive correlation with FCR-i yield predictions in seasons of high disease expression indicating it could be possible to screen for FCR tolerance using only FCR-i treatments. These results are the first demonstration of genetic diversity in durum germplasm for FCR tolerance and they provide a basis for breeding for this trait.

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