scholarly journals HI 8802 (Pusa Wheat 8802) a high yielding, drought tolerant and biofortifed durum wheat variety for peninsular India

2022 ◽  
Vol 13 (3) ◽  
pp. undefined
Author(s):  
Divya Ambati ◽  
Sakuru Venkata Sai Prasad ◽  
Jang Bahadur Singh ◽  
Rahul Madho Rao Phuke ◽  
Thorehalli Linganna Prakasha ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Wheat Variety ◽  
Peninsular India ◽  
Drought Tolerant ◽  
Durum Wheat Variety

scholarly journals Breeding durum wheat of an alternative growing cycle

2020 ◽  
Author(s):  
A.A. Mudrova ◽  
◽  
A.S. Yanovsky ◽  
L.A. Bespalova ◽  
◽  
...  
Keyword(s):  
Durum Wheat ◽  
Frost Resistance ◽  
Grain Quality ◽  
Wheat Variety ◽  
Quality Parameters ◽  
Soft Wheat ◽  
Standard Variety ◽  
Genetically Determined ◽  
Durum Wheat Variety ◽  
Variety Testing

The aim of the research was to create durum wheat variety of an alternative growing cycle with genetically determined increased plasticity and adaptability. Created variety “Cordon” is characterized by high immunity to leaf diseases; it is affected by spike fusarium weaker than the standard one. In terms of yield, the studied variety was close to the highly productive varieties of winter soft wheat ‘Tanya’ and ‘Yuka’. In competitive variety testing in 2016 and 2017, its advantage in productivity compared to varieties of spring durum wheat was noted; high grain quality parameters were saved, too. The frost resistance was also not inferior to the standard variety ‘Krupinka’.

scholarly journals Efficiency of fertilizers while cultivation of the winter durum wheat variety “Agat Donskoy" in the southern part of the Rostov region

2019 ◽  
pp. 3-9
Author(s):  
A. V. Alabushev ◽  
A. S. Popov ◽  
G. V. Ovsyannikova ◽  
A. A. Sukharev ◽  
N. E. Samofalova ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Wheat Variety ◽  
Frozen Soil ◽  
High Tolerance ◽  
Soil N ◽  
Good Resistance ◽  
Quality Class ◽  
Rostov Region ◽  
Average Resistance ◽  
Durum Wheat Variety

Over the years of research, the winter durum wheat variety “Agat Donskoy” sown in weedfree fallow showed a good resistance to lodging with no fertilizing (4 points), average resistance to lodging (3 points) with two nitrogen dosings: in spring in thawed frozen soil (N30) and in the period of earing (N30). The winter durum wheat variety “Agat Donskoy” sown after sunflower showed a high tolerance to lodging (5 points) for 3 years on average. Sown in weedfree fallow the largest productivity (6.09 and 6.13 t/ha) and the surplus to the control (0.54 and 0.57 t/ha) were formed by the variety when fertilizing with the basic dosing (P60K40) and with one or two nitrogen dosings (N30 in spring in thawed frozen soil and in the period of earing). At the same time, the grain had a high percentage of protein 15% and gluten 28.1% that corresponded to the 1st quality class. The winter durum wheat variety “Agat Donskoy” sown in weedfree fallow proved to be highly profitable (at the level of 163-201%). The winter durum wheat variety “Agat Donskoy” sown after sunflower produced the largest surplus of yield (1.00 and 1.25 t/ha) when fertilizing with N40P60K40 and the use of one or two nitrogen dosings (N30 in spring in thawed frozen soil and in the period of earing). The profitability of the variety sown after sunflower was 113-147%. According to the GOST the obtained characteristics allow referring the winter durum wheat variety “Agat Donskoy” to the 2-3d quality class.

Reduced inter-row distance improves yield and competition against weeds in a semi-dwarf durum wheat variety

2017 ◽  
Vol 85 ◽  
pp. 69-77 ◽  
Author(s):  
Pasquale De Vita ◽  
Salvatore Antonio Colecchia ◽  
Ivano Pecorella ◽  
Sergio Saia
Keyword(s):  
Durum Wheat ◽  
Wheat Variety ◽  
Durum Wheat Variety

scholarly journals Ekmeklik ve Makarnalık Buğdaylara Uygulanan Çinko Dozlarının Kadmiyum Alımına Etkisi

2018 ◽  
Vol 6 (12) ◽  
pp. 1713
Author(s):  
Faruk Özkutlu ◽  
Halil Erdem
Keyword(s):  
Durum Wheat ◽  
Block Design ◽  
Cadmium Concentration ◽  
Wheat Variety ◽  
Maturity Stage ◽  
Cd Uptake ◽  
Wheat Varieties ◽  
Randomized Block Design ◽  
Soil Zn ◽  
Durum Wheat Variety

The purpose of this study was to investigate the effects of zinc application on Cd uptake of bread (Karacadağ) and durum (Harran-95) wheat growing in high Cd concentrations. Plants were grown under greenhouse conditions in Zn-deficient calcareous soil. The experiment was conducted in a randomized block design with four replicates. In the experiment, Cd was applied 0 (Cd0) and 10 (Cd10) mg kg-1. The Zn application was 10 mg kg-1 Zn (soil+leaf) (10 mg kg-1 Zn + 3 applications from leaf; 10 mg kg-1 Zn + 8 applications from leaf). The Zn application was started at the end of the tillering stage in ZnSO4.7H2O form at 0.1% dose as 3 (3F) and 8 (8F) times of leaf application per a week. The plants were harvested at grain maturity stage and the Cd and Zn concentrations of grains were determined. The results revealed that Zn concentrations of both bread and durum wheat varieties were significantly increased with the soil Zn and soil+leaf Zn applications. The Cd accumulation in Harran-95 variety with soil Cd treatment was higher than that of Karacadağ variety. The Cd concentration (31 μg kg-1) in the control conditions of Karacadağ varieties increased to 3.616 μg kg-1 in Cd 10 conditions, which was 70 μg kg-1 in control conditions of Harran variety and increased to 8.434 μg kg-1 in Cd10 conditions. However, soil and leaf Zn applications have significantly reduced the grain Cd concentrations of durum wheat variety. Cadmium concentration in Harran-95 cultivar at Cd10 dose was 8.434 μg kg-1 before addition of Zn, and it was decreased to 6.464 μg kg-1, to 7.932 μg kg-1 and to 6.745 μg kg-1 with Zn10, Zn10+3Y and Zn10+8Y applications, respectively. The results showed that the durum wheat variety removed higher Cd than the bread wheat variety. In addition, the decrease in grain Cd concentrations was the highest in durum wheat variety with the soil and leaf Zn applications.

scholarly journals The variety “Saratovskaya zolotistaya” is 25

2018 ◽  
pp. 57-60 ◽  
Author(s):  
S. N. Gaponov ◽  
V. M. Popova ◽  
G. I. Shutareva ◽  
N. М. Tsetva ◽  
T. M. Parshikova ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Combining Ability ◽  
Wheat Variety ◽  
Carotenoid Pigments ◽  
Research Institutions ◽  
Breeding Programs ◽  
Cis Countries ◽  
Durum Wheat Variety

For 25 years due to its unique properties the spring durum wheat variety “Saratovskaya zolotistaya” (1993) is popular not only among grain and pasta producers, but also among breeders of Russia and the CIS countries. Due to its high combining ability, the variety has been introduced in all breeding programs of research institutions engaged in the breeding and cultivation of spring durum wheat as a source of high content of carotenoid pigments.

scholarly journals A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 712 ◽  
Author(s):  
Gianluca Ianiro ◽  
Gianenrico Rizzatti ◽  
Marco Napoli ◽  
Maria Matteo ◽  
Emanuele Rinninella ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Rating Scale ◽  
Wheat Variety ◽  
Gluten Free Diet ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Double Blind ◽  
Gastrointestinal Symptom Rating Scale ◽  
Symptom Rating ◽  
Durum Wheat Variety

Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease, but their symptoms improve after a gluten-free diet (GFD). However, to date, it is uncertain if gluten or other components of wheat are responsible for these symptoms. The aim of this study was to compare the effects of an organic durum wheat variety with those of standard commercial wheat in patients with known NCGS. We performed a double-blind randomized cross-over trial of 42 patients (mean age 45 years, 8 men) with NCGS diagnosed according to the Salerno criteria and adherence to GFD for at least 12 weeks from screening. Enrolled subjects were randomly assigned to one the following groups of treatment: (A) a two-week diet with Senatore Cappelli wheat variety pasta; (B) a two-week diet with standard commercial pasta. Then, after a two-week washout period on gluten-free diet, each patient crossed over to the other treatment group. Symptoms were assessed through a modified version of the Gastrointestinal Symptom Rating Scale (GSRS), tailored on NCGS. Between April 2018 and July 2018, 42 patients with NCGS were enrolled in the study (70.6% females), and 34 patients completed the study. Patients reported lower overall symptoms scores after eating Senatore Cappelli pasta than standard pasta (p = 0.03) and also significantly lower scores in several specific gastrointestinal and extra-intestinal symptoms after eating Senatore Cappelli pasta than standard pasta, specifically, bloating (p = 0.04), abdominal distention (p = 0.004), eructation (p = 0.01), flatus (p = 0.02), feeling of incomplete evacuation (p = 0.001), dermatitis (p = 0.01), and limb numbness (p = 0.03). In our study, patients with NCGS experienced lower gastrointestinal and extra-intestinal symptom scores after eating the Senatore Cappelli wheat variety than a standard commercial wheat. Should our preliminary results be confirmed by further studies, new dietary alternatives may be available to patients with NCGS, with consequent health, economic, and social benefits.

scholarly journals The significance of the spring durum wheat variety in the formation of yield and grain quality in the Southern Chernozems of the Orenburg region

2021 ◽  
Vol 901 (1) ◽  
pp. 012041
Author(s):  
D O Izbasarov ◽  
G F Yartsev ◽  
R K Baikasenov ◽  
T P Aysuvakova ◽  
B B Karta-bayeva ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Sea Level ◽  
Grain Quality ◽  
Wheat Variety ◽  
The Body ◽  
Cultivated Plants ◽  
Orenburg Region ◽  
The North ◽  
Potassium Magnesium ◽  
Durum Wheat Variety

Abstract Wheat is a plastic crop and therefore occupies a huge area, spreading in the north to the cold pole (Verkhoyansk), and in the south - to the border of cultivation of cultivated plants. In some regions of Azerbaijan, it is sown in fields below sea level, and in Peru, it rises in the mountains up to 4000 m. Cultivation of wheat on a huge territory is possible due to the high adaptive properties of the culture, its resistance to frost and drought. Almost half of the bread composition is represented by carbohydrates, in which starch takes the main place (up to 80%). Under the influence of enzymes, it is broken down to simple sugars that the body needs. The total digestibility of bread carbohydrates reaches 90-92%. The protein substances of bread are of the utmost importance, thanks to which a third of a person’s daily requirement is often covered in our diet. Bread is the main source of supply for the body with vitamins B1, B2, PP. It is rich in phosphorus, potassium, magnesium, sulfur.

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