Physiological parameters for evaluating drought tolerance in durum wheat varieties grown in the fields in Syria

Durum wheat (Triticum durum L.) is used for the preparation of multiple food products, including pasta and bread. Its production is restricted due to diverse environmental stresses i.e. drought and heat stress. Here, comparative analysis of durum wheat varieties was done by studying canopy temperature depression (CTD) and chlorophyll content (CHL), yield and yield contributing traits to evaluate their performance under stress and low stress conditions. Twelve durum wheat genotypes were studied under stressful and low-stress conditions in Gachsaran region of Iran. CTD and CHL were measured at two stages, from the emergence of fifty percent of inflorescence (ZGS 54) to watery ripe stage (ZGS 71). According to stress tolerance index (STI), mean productivity (MP) and geometric mean productivity (GMP) indices, genotype G10 exhibited the most, while genotype G6, the least relative tolerance, respectively. Based on MP and GMP, genotype G10 was found to be drought tolerant, while genotype G2 displayed the lowest amount of MP and GMP. Therefore these genotypes are recommended to be used as genitors in artificial hybridization for improvement of drought tolerance in other cultivars. All indices had high correlation with grain yield under stress and non-stress condition, indicating more suitability of these indices for selection of resistant genotype. Results of the present study showed that among drought tolerance indices, harmonic mean (HM), GMP, CTD and modified STI index (K2STI) can be used as the most suitable indicators for screening drought tolerant cultivars.

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A discriminant analysis to categorize durum wheat varieties in drought-tolerance classes on the basis of rheological and physiological traits

Cereal Research Communications ◽

10.1556/crc.2012.0016 ◽

2013 ◽

Vol 41 (1) ◽

pp. 88-96 ◽

Cited By ~ 1

Author(s):

A. Rascio ◽

E. Carlino ◽

G. Santis ◽

N. Fonzo

Keyword(s):

Discriminant Analysis ◽

Drought Tolerance ◽

Durum Wheat ◽

Physiological Traits ◽

Wheat Varieties

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Rapid changes in leaf elongation, ABA and water status during the recovery phase following application of water stress in two durum wheat varieties differing in drought tolerance

Plant Physiology and Biochemistry ◽

10.1016/j.plaphy.2011.08.002 ◽

2011 ◽

Vol 49 (10) ◽

pp. 1077-1083 ◽

Cited By ~ 14

Author(s):

Mohamed Mahdid ◽

Abdelkrim Kameli ◽

Christina Ehlert ◽

Thierry Simonneau

Keyword(s):

Water Stress ◽

Drought Tolerance ◽

Durum Wheat ◽

Water Status ◽

Recovery Phase ◽

Leaf Elongation ◽

Wheat Varieties ◽

Rapid Changes

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Morphological and Physiological Root Traits and Their Relationship with Nitrogen Uptake in Wheat Varieties Released from 1915 to 2013

Agronomy ◽

10.3390/agronomy11061149 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1149

Author(s):

Guglielmo Puccio ◽

Rosolino Ingraffia ◽

Dario Giambalvo ◽

Gaetano Amato ◽

Alfonso S. Frenda

Keyword(s):

Durum Wheat ◽

Root System ◽

N Uptake ◽

Specific Root Length ◽

Root Traits ◽

Wheat Breeding ◽

N Availability ◽

Wheat Varieties ◽

Uptake Efficiency ◽

Positive Effects

Identifying genotypes with a greater ability to absorb nitrogen (N) may be important to reducing N loss in the environment and improving the sustainability of agricultural systems. This study extends the knowledge of variability among wheat genotypes in terms of morphological or physiological root traits, N uptake under conditions of low soil N availability, and in the amount and rapidity of the use of N supplied with fertilizer. Nine genotypes of durum wheat were chosen for their different morpho-phenological characteristics and year of their release. The isotopic tracer 15N was used to measure the fertilizer N uptake efficiency. The results show that durum wheat breeding did not have univocal effects on the characteristics of the root system (weight, length, specific root length, etc.) or N uptake capacity. The differences in N uptake among the studied genotypes when grown in conditions of low N availability appear to be related more to differences in uptake efficiency per unit of weight and length of the root system than to differences in the morphological root traits. The differences among the genotypes in the speed and the ability to take advantage of the greater N availability, determined by N fertilization, appear to a certain extent to be related to the development of the root system and the photosynthesizing area. This study highlights some variability within the species in terms of the development, distribution, and efficiency of the root system, which suggests that there may be sufficient grounds for improving these traits with positive effects in terms of adaptability to difficult environments and resilience to climate change.

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Unravelling the hidden inter and intra-varietal diversity of durum wheat commercial varieties used in Portugal

Plant Genetic Resources ◽

10.1017/s1479262119000133 ◽

2019 ◽

Vol 17 (04) ◽

pp. 386-389

Author(s):

Miguel Bento ◽

Sónia Gomes Pereira ◽

Wanda Viegas ◽

Manuela Silva

Keyword(s):

Durum Wheat ◽

Repetitive Sequences ◽

Inter Simple Sequence Repeat ◽

Wheat Breeding ◽

Genomic Diversity ◽

Varietal Diversity ◽

Wheat Varieties ◽

Coding Sequences ◽

Coding Regions ◽

High Level

AbstractAssessing durum wheat genomic diversity is crucial in a changing environmental particularly in the Mediterranean region where it is largely used to produce pasta. Durum wheat varieties cultivated in Portugal and previously assessed regarding thermotolerance ability were screened for the variability of coding sequences associated with technological traits and repetitive sequences. As expected, reduced variability was observed regarding low molecular weight glutenin subunits (LMW-GS) but a specific LMW-GS allelic form associated with improved pasta-making characteristics was absent in one variety. Contrastingly, molecular markers targeting repetitive elements like microsatellites and retrotransposons – Inter Simple Sequence Repeat (ISSR) and Inter Retrotransposons Amplified Polymorphism (IRAP) – disclosed significant inter and intra-varietal diversity. This high level of polymorphism was revealed by the 20 distinct ISSR/IRAP concatenated profiles observed among the 23 individuals analysed. Interestingly, median joining networks and PCoA analysis grouped individuals of the same variety and clustered varieties accordingly with geographical origin. Globally, this work demonstrates that durum wheat breeding strategies induced selection pressure for some relevant coding sequences while maintaining high levels of genomic variability in non-coding regions enriched in repetitive sequences.

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RELATIONSHIPS OF TEMPERATURE PARAMETERS OF GROWING PERIOD AND MAJOR AGRONOMICALLY VALUABLE TRAITS OF SPRING DURUM WHEAT VARIETIES IN ALTAI

Rossiiskaia selskokhoziaistvennaia nauka ◽

10.31857/s2500262721050021 ◽

2021 ◽

pp. 9-15

Author(s):

M.A. ROZOVA ◽

◽

A.I. ZIBOROV ◽

E.E. EGIAZARYAN ◽

◽

...

Keyword(s):

Durum Wheat ◽

Wheat Varieties ◽

Growing Period

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Evaluating the Competitive Ability of Durum Wheat Varieties

Agronomy Journal ◽

10.2134/agronj2017.02.0103 ◽

2017 ◽

Vol 109 (6) ◽

pp. 2606-2612

Author(s):

D. A. Katsileros ◽

S. Hadasch ◽

H. P. Piepho ◽

G. N. Skaracis

Keyword(s):

Durum Wheat ◽

Competitive Ability ◽

Wheat Varieties

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Triticum polonicum L. as potential source material for the biofortification of wheat with essential micronutrients

Plant Genetic Resources ◽

10.1017/s1479262118000394 ◽

2018 ◽

Vol 17 (03) ◽

pp. 213-220 ◽

Cited By ~ 4

Author(s):

Teresa Bieńkowska ◽

Elżbieta Suchowilska ◽

Wolfgang Kandler ◽

Rudolf Krska ◽

Marian Wiwart

Keyword(s):

Durum Wheat ◽

Common Wheat ◽

Principal Component ◽

Small Scale ◽

Wheat Varieties ◽

Triticum Polonicum ◽

Iron And Zinc ◽

Modern Wheat ◽

Wheat Lines ◽

Source Materials

AbstractThe grain of modern wheat cultivars has a significantly lower mineral content, including the content of copper, iron, magnesium, manganese, phosphorous, selenium and zinc. For this reason cereal breeders, are constantly searching for new genetic sources of minerals that are essential in human nutrition. Triticum polonicum, which is grown on a small scale in Spain, southern Italy, Algeria, Ethiopia and warm regions of Asia, deserves special attention in this context. The micronutrient and macronutrient content of T. polonicum versus T. durum and T. aestivum was compared in this study. Polish wheat grain was characterized by the significantly highest content of phosphorus (4.55 g/kg), sulphur (1.82 g/kg), magnesium (1.42 g/kg), zinc (49.5 mg/kg), iron (39.1 mg/kg) and boron (0.56 mg/kg) as well as a low content of aluminium (only 1.04 mg/kg). The macronutrient profile of most T. polonicum lines differed completely from that of common wheat and durum wheat. The principal component analysis supported discrimination of seven Polish wheat lines with a particularly beneficial micronutrient profile (P2, P3, P5, P7, P9, P22 and P25). These lines were characterized by the highest content of copper, iron and zinc, as well as the lowest concentrations of strontium, aluminium and barium which are undesirable in food products. The above lines can be potentially applied as source materials for breeding new wheat varieties. The results of this study indicate that Polish wheat could be used in genetic biofortification of durum wheat and common wheat.

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Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽

10.3390/molecules26227033 ◽

2021 ◽

Vol 26 (22) ◽

pp. 7033

Author(s):

Dorota Gałkowska ◽

Teresa Witczak ◽

Mariusz Witczak

Keyword(s):

Durum Wheat ◽

Rheological Properties ◽

Wheat Flour ◽

Angular Frequency ◽

Wheat Varieties ◽

Spelt Wheat ◽

Component Content ◽

The Individual ◽

Quinoa Flour ◽

Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

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