دامنهی میزبانی جمعیتهای مختلف زنگ برگی گندم در ایران

Durum and bread wheat are well adapted to the Mediterranean Basin. Twenty-three genotypes of each species were grown to evaluate the intra- and inter-genetic diversity based on omega (ω), gamma (γ) and alpha (α)-gliadin profiles. To achieve this purpose, the endosperm storage proteins (both gliadins and glutenins) were extracted from wheat grains and electrophoresed on sodium dodecyl sulfate (SDS)-polyacrylamide gels. The results of SDS-Polyacrylamide Gel Electrophoresis (SDS-PAGE) revealed nine polymorphic loci out of 16 loci with durum wheat genotypes and nine polymorphic loci out of 18 loci with bead wheat genotypes. The polymorphisms revealed by the SDS-PAGE were 56% and 50% in durum and bread wheat genotypes, respectively. Using the cluster analysis, the durum wheat genotypes were clustered into five groups, while the bread wheat genotypes were grouped into six clusters using un-weighed pair group mean analyses based on ω, γ, and α-gliadins profiles. The 46 durum and bread wheat genotypes were grouped into seven clusters based on the combined ω, γ, and α-gliadins profiles revealed by the SDS-PAGE. The in silico analysis determined the intra-genetic diversity between bread and durum wheat based on the sequences of ω, γ, and α-gliadins. The alignment of ω-gliadin revealed the highest polymorphism (52.1%) between bread and durum wheat, meanwhile, the alignment of γ and α-gliadins revealed very low polymorphism 6.6% and 15.4%, respectively. According to computational studies, all gliadins contain a lot of glutamine and proline residues. The analysis revealed that the bread wheat possessed ω and γ -gliadins with a lower content of proline and a higher content of glutamine than durum wheat. In contrast, durum wheat possessed α-gliadin with a lower content of proline and a higher content of glutamine than bread wheat. In conclusion, the SDS-PAGE, in silico and computational analyses are effective tools to determine the intra- and inter-genetic diversity in tetraploid and hexaploid wheat genotypes based on ω, γ, and α-gliadins profiles.

What Makes Bread and Durum Wheat Different?

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).

Summary. In South Australia, durum wheat yields more than bread wheat under well-watered and fertile conditions, but over much of the state’s cereal belt the yields of durum wheat, relative to bread wheat, are low. Three experiments were conducted over 3 years at 2 sites to compare the growth and yield of bread and durum wheat and to investigate some of the reasons for the differences in the relative yields of the 2 cereals. Durum wheat yielded less than bread wheat when annual rainfall was less than about 450 mm or when the site mean yield for bread wheat was less than 250 g/m2. Compared with bread wheat, durum wheat had poorer early vigour, which was associated with fewer tillers/m2, and produced fewer kernels/m2. Under favourable grain filling conditions, durum wheat produced larger kernels than bread wheat but its kernel weight was more variable across sites and seasons and consequently, the relative yields of the 2 cereals depended largely on kernel weight. For example, in a wet year, durum wheat yielded 20% more than bread wheat, despite producing 16% fewer kernels/m2, because of its larger kernels (52 v. 36 mg). In 2 drier years, kernel weights of durum and bread wheat were similar (durum and bread wheat mean kernel weights: 40 v. 37 mg; 30 v. 33 mg) and so durum was unable to overcome the limitation of fewer kernels/m2 and its yields were similar to or less than bread wheat. Root length densities of durum and bread wheat below 30 cm were low. Durum wheat had an equivalent or lower root length density than bread wheat and lower length per gram of root dry matter, indicating less finely divided roots. This suggests that durum wheat may sometimes be less able than bread wheat to utilise moisture and nutrient reserves in the subsoil because of a smaller root system. This is an undesirable characteristic for a crop that appears to be more reliant than bread wheat on producing large kernels for high yields. Efforts to improve the yield of durum wheat, either through genetic improvement or by agronomic means, should focus on reducing the levels of stress during the post anthesis period so that limitations to kernel growth are minimised. Improving the early vigour of the crop, having cultivars of the appropriate maturity and with adequate levels of resistance to root disease, and improving root growth and function in the subsoil are likely to be desirable characteristics.

Triticum timopheevii (Zhuk.) Zhuk. is noted for its resistance to diseases including leaf and stem rust of wheat. Only one gene (Lr18) for leaf rust resistance has been transferred from T. timopheevii to bread wheat. The objectives of this work were to study the inheritance of leaf rust resistance in five accessions of T. timopheevii and to transfer genes for resistance into durum and bread wheats. A diallel set of crosses was made among five T. timopheevii accessions that gave a fleck infection type with an isolate of leaf rust race CBB. None of the F2 populations of the 10 crosses segregated for resistance, indicating that the five accessions all had at least one gene for resistance in common. Several accessions were crossed and backcrossed twice to durum and to bread wheat. At least three genes for leaf rust resistance were transferred to durum wheat and one to bread wheat. The gene transferred to bread wheat and one of those transferred to durum wheat conditioned good resistance to a set of 10 diverse races of leaf rust. Resistance conditioned by all three genes was dominant in durum wheat but the one gene was recessive in bread wheat. Monosomic analysis of the bread wheat line showed that the gene is on chromosome 1A. It should be useful in breeding for leaf rust resistance in both durum and bread wheat. Key words: Triticum timopheevii, leaf rust resistance, durum wheat, bread wheat

The purpose of this work was to characterize the virulence of the P. triticina population on durum wheat in the Rostov region and to assess the leaf rust resistance in the promising winter durum wheat varieties selected by the “ARC “Donskoy”. The joint studies were conducted in the laboratories of FSBSI “Agricultural Research Center “Donskoy” and FSBSI All-Russian Research Institute of Plant Protection. The samples of pathogen populations were collected on durum wheat varieties “Donchanka”, “Lazurit”, “Donskoy Yantar” and “Prikumskaya 142” and propagated on the susceptible soft and durum wheat varieties in the laboratory. There were studied 64 mono pustular isolate. The studied isolates were avirulent to the Thatcher lines with the genes Lr2a, Lr2b, Lr2c, Lr9, Lr15, Lr16, Lr19, Lr20 and Lr24 and were virulent to Lr3a, Lr3bg, Lr3ka, Lr10, Lr11, Lr14a, Lr14b, Lr18, Lr26, Lr30 и Lr44. All samples of populations propagated on durum wheat were characterized by avirulence to the TcLr17 line, and those propagated on soft wheat were mainly characterized by virulence. In general, the conducted analysis revealed significant differences in the composition of pathogen populations on durum and soft wheat. The isolates from durum wheat had a significantly smaller number of virulence alleles, compared with the isolates from soft wheat. In addition, there were observed differences in the latent period of isolates developing on soft and durum wheat (it was less on soft wheat). In 2015-2017 there were studied 17 varieties of winter durum wheat in the laboratory and field conditions. The variety “Arena” and line KS-586/13 were characterized with a high level of resistance in the field (0-5% of infestation) and laboratory conditions (score 0-2). There were identified the weakly susceptible varieties “Yubilyarka”, “Lazurit”, “Kurant”, “Aksinit”. A moderate infestation throughout all years of study was established on the varieties “Yakhont”, “Terra”, “Diona”, “Kristella”, “Agat Donskoy” (10-20%). The variety “Donchanka” (50-60% in 2015-2016; 40-50% in 2017) belongs to the susceptible group. The varieties “Donskoy Yantar”, “Gelios”, “Yantarina” and “Amazonka” were of medium susceptibility (20-40%).

Soybean [Glycine max (L.) Merr.]–wheat (Triticum aestivum L.) is the common cropping system in the Vertisols of central India. High temperatures prevailing during the reproductive phase and leaf rust infection of the late-planted wheat crop affect the grain yield adversely. In the soybean–potato–wheat cropping system, which has recently become more popular, wheat is sown very late, so high temperature stress is a major concern. Understanding of the response of very late-sown durum and bread wheat to high temperature stress during grain filling will assist breeders in genotype improvement and development of best agronomic management practices for promotion of very late-sown wheat cultivation in the region. Information is lacking on the response of durum and bread wheat to leaf rust and heat stress under very late-sown situations. Field experiments were conducted for three consecutive spring (January to April) seasons, from 1996 to 1998, with 20 cultivars of durum (Triticum turgidum L. var. durum Desf.) and bread (Triticum aestivum L. emend. Fiori. and Paol.) wheat of timely and late-sown groups. The study objective was to: (i) identify durum and bread wheat cultivars suitable for very late planting in the newly established soybean–potato–wheat multiple cropping system; (ii) evaluate differential performance of durum and bread wheat under very late-sown conditions; and (iii) characterise plant traits associated with tolerance to heat stress during the grain filling period. Each year, all the cultivars were planted very late in January in lieu of normal sowing in mid-November. Compared with both the timely and late-sown groups of bread wheat cultivars, durum wheat produced an average 6% higher grain yield when sown very late. The 1000-grain weight was the most affected yield attribute under high temperature. Thus, under very late sown conditions, stable and high 1000-grain weight (45–55 g), and high harvest index (41–52%) contributed to the higher yield of durum wheat. Durum cultivar HI 8498 and bread wheat cultivars GW 173, HI 1418 and DL 788-2 of early to medium maturity and with high yields (>4.0 t/ha) and water use efficiency (12.7–14.8 kg/ha.mm) proved promising. Durum cultivars remained free from leaf rust infection, while significant yield reduction was recorded in susceptible bread wheat cultivars, particularly DL 803-3 and GW 190. This was due to severe rust infection during 1997–98, when widespread incidence of leaf rust occurred in the region. Therefore, contrary to the popular belief, late planted durum wheat may be successfully grown in the soybean–potato–wheat cropping system in central India.

Wheat breeding for salinity tolerance has traditionally focussed on Na+ exclusion from the shoot, but its association with salinity tolerance remains tenuous. Accordingly, the physiological significance of shoot Na+ exclusion and maintenance of an optimal K+ : Na+ ratio was re-evaluated by studying NaCl-induced responses in 50 genotypes of bread wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum L. ssp. durum) treated with 150 mM NaCl. Overall, Na+ exclusion from the shoot correlated with salinity tolerance in both species and this exclusion was more efficient in bread compared with durum wheat. Interestingly, shoot sap K+ increased significantly in nearly all durum and bread wheat genotypes. Conversely, the total shoot K+ content declined. We argue that this increase in shoot sap K+ is needed to provide efficient osmotic adjustment under saline conditions. Durum wheat was able to completely adjust shoot sap osmolality using K+, Na+ and Cl-; it had intrinsically higher levels of these solutes. In bread wheat, organic osmolytes must contribute ~13% of the total shoot osmolality. In contrast to barley (Hordeum vulgare L.), NaCl-induced K+ efflux from seedling roots did not predict salinity tolerance in wheat, implying that shoot, not root K+ retention is important in this species.

Genotype by tillage interaction and performance progress for bread and durum wheat genotypes on irrigated raised beds

Bread and durum wheat yields under a wide range of environmental conditions

Phytotoxicity of barley extracts ( Hordeum vulgare L.) on durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) was investigated. Water extracts of barley, variety Rihane were bioassayed on germina- tion and seedling growth of both wheat species to: (i) test the heterotoxicity of barley on wheat, (ii) study the dynamics of allelopathic potential over four growth stages and (iii) identify the most allelopathic plant part of barley. Whole bar- ley plants were extracted at growth stage 4 (stems not developed enough), whilst for the following growth stages roots, stems, and leaves were extracted separately. Seedling growth bioassays demonstrated that the two wheat species responded differently to the allelopathic potential of barley with a greater sensitivity shown by the bread wheats. For both wheat species, radicle growth was more depressed than coleoptile growth, though stimulation of seedling growth was observed for durum wheat. The allelopathic potential of barley plant parts was not stable over its life cycle for either bread or durum wheat. It appeared that potential increased near physiological maturity. Leaves and roots were the most phytotoxic barley plant parts for durum and bread wheats, respectively. Results suggested that the response by durum wheat and bread wheat varied depending on the source of allelochemicals (plant part) and the growth stage of the barley plant. Consequently, barley should be considered a depressive prior crop for both durum wheat and bread wheat in a field cropping sequence.

Background. The problem of grain quality remains relevant in the aspect of reviving the traditions of Saratov bakery. Rheological characteristics of test semi-finished products are determined by the ratio and interaction of glutenin and gliadin, which are important in the formation of viscoelastic properties of semi-finished products and the quality of the final product. Gliadins determine the viscosity and extensibility of the dough, and glutenins have cohesive properties and contribute to giving the dough strength and elasticity. Hard wheat contains more protein gliadin, which is responsible for the extensibility of the dough and quite a bit of gluten, which is responsible for elasticity and elasticity, which is very important for improving the elastic properties of the Saratov roll. This is due to the fact that in the old days, a mixture of flour from durum wheat varieties with flour from soft varieties was used in the recipe of the roll in a ratio of 25:75, which provided special properties to the product, the quality of which was evaluated by compression of the roll at a height of 40 cm to the thickness of the cake, to restore the original shape.Purpose: to investigate the mixing ability of durum wheat and soft wheat varieties for the production of Saratov kalach.Materials and Methods. As objects of research, varieties of spring durum wheat of the laboratory of breeding and seed production of spring durum wheat of the FSBI "FANTZ of the South-East": Elizavetinskaya, Luch 25, Gordeiforme 432; varieties of soft wheat of the Laboratory of Genetics and Cytology of the FSBI "FANTZ of the South-East": Alexandrite and Favorit; a variety of soft wheat of the Vavilov University: Agro SP. Wheat quality indicators were evaluated according to GOST 9353-2016. The protein content was determined on the Infratek 1241 grain analyzer. The water absorption capacity of flour mixtures and such indicators of rheological properties of test semi-finished products as the time of dough formation, consistency, stability, degree of liquefaction 10 minutes after start and 12 minutes after maximum, quality indicators were determined using a farinograph according to GOST ISO 5530-1-2013. Determination of rheological properties using an alveograph according to GOST R 51415-99.Results. Based on the results of pharynographic and alveographic assessments in mixtures with soft wheat, the mixing value of durum wheat varieties was revealed and the quantitative ratios of the components (durum wheat - soft wheat) in the mixtures were substantiated. The following flour mixtures are recommended for the production of Saratov kalach: based on flour from soft wheat grain Alexandrite with flour from durum wheat grain Alexandrite-Elizavetinskaya, Alexandrite-Luch 25 and Alexandrite-Gordeiforme 432 in a ratio of 85:15, based on flour from soft wheat grain Agro SP with flour from durum wheat grain Agro SP- Elizavetinskaya and Agro SP-Luch 25 in the ratio of 85: 15, which will be beneficial from an economic point of view.Conclusions. The results of rheological indicators obtained on the alveograph and farinograph allow you to select varieties of soft and durum wheat, choose their optimal ratios in composite mixtures for the production of Saratov kalach. And predict an increase in the shape stability and specific volume of the Saratov roll, which will lead to an improvement in its elastic properties.

Fernandez, M. R., Fox, S. L., Hucl, P., Singh, A. K. and Stevenson, F. C. 2014. Root rot severity and fungal populations in spring common, durum and spelt wheat, and Kamut grown under organic management in western Canada. Can. J. Plant Sci. 94: 937–946. A 3-yr field study (2010 to 2012) was conducted in the Brown soil zone of southwest Saskatchewan to determine the reactions of common, durum and spelt wheat cultivars currently registered in western Canada, and of Kamut wheat, to common root rot (CRR) under organic management. The genotypes selected for this study are often grown by organic producers in this region. Over the 3 yr of this study, Cochliobolus sativus, the main causal agent of CRR, was the fungus most frequently isolated from discoloured subcrown internodes, followed by Fusarium spp. The latter constituted an overall total of over 19% of all isolations and consisted of at least 12 different species, the most frequently detected of which were F. equiseti, F. avenaceum, F. acuminatum and F. oxysporum. The relative prevalence of the most commonly isolated genera/species agrees most closely with previous studies conducted under organic management. In general, C. sativus was less common in Kamut than in durum and spelt wheat, and it was more frequently isolated from durum than common wheat. In contrast, there were few differences in the isolation of Fusarium spp. among wheat species. Their isolation was greater for common wheat and Kamut than for durum wheat. For all 3 yr, the greatest mean CRR severity was observed in spelt wheat, followed by durum wheat and Kamut, with common wheat having the lowest average severity. For individual cultivars, the durum wheat AC Avonlea, Kyle and Transcend had the greatest CRR severity of all cultivars in this species and CDC Verona the lowest. Common wheat cultivars AC Elsa, CDC Kernen and Red Fife had the greatest CRR severity and Superb and Unity the lowest severity within their species. Under organic conditions, avoiding growing cultivars with high susceptibility to CRR is recommended given the expected presence of this disease in most fields and environments.

Fifteen genotypes of bread wheat (Triticum aestivum L.) and fifteen genotypes of durum wheat (Triticum durum Desf.) were evaluated in the multi-environment trial during 2010-11. and 2011-12 vegetation seasons to investigate components of variance, heritability in a broad sense (h2), expected genetic advance (GA), and stability of phytic acid (PA), inorganic phosphorus (Pi), phytic phosphorus (Pp)/Pi relation, yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) content. The field trials were carried out at three locations in Serbia, as randomized complete block design with four replications. The genetic component of variance (?2g) predominated the genotype ? environment interaction (?2ge) component for: Pi in bread wheat (3.0 times higher), Pp/Pi in bread wheat (2.1 times higher) and in durum wheat (1.2 times higher), YP content in bread wheat (2.2 times higher) and in durum wheat (1.7 times higher), and WSPH content in bread wheat (1.4 times higher). The relation ?2g/?2ge for Pi content in durum wheat was equal to one. The ?2ge prevailed ?2g for: PA in bread wheat (1.7 times higher) and in durum wheat (5.7 times higher), PSH in durum wheat (3.7 times higher), and WSPH in durum wheat (5.2 times higher). High h2 coupled with high expected genetic advance as percent of mean (GAM) were observed for: Pi (93.7% and 26.1%, respectively) in bread wheat, Pp/Pi relation in bread wheat (92.4% and 20.7%, respectively) and in durum wheat (87.2% and 20.8%, respectively), YP content in bread wheat (92.6% and 28.0%, respectively) and in durum wheat (90.7% and 28.1%, respectively), and WSPH content (88.9% and 25.8%, respectively) in bread wheat. PA content in bread and durum wheat had medium to medium high h2 (50.5% and 77.9%, respectively), and low expected GAM (9.9% and 3.7%, respectively). GGE biplots with average-environment coordination (AEC) indicated less stability of durum wheat for PA, WSPH and PSH content.

Greenhouse and growth chamber experiments were carried out using seven bread wheat (Triticum aestivum), three durum wheat (T durum), two rye (Secale cereale), three barley (Hordeum vulgare), two triticale (x Triticosecale Wittmack) and one oat (Avena sativa) cultivars to study response to zinc (Zn) deficiency and Zn fertilisation in nutrient solution and in a severely Zn deficient calcareous soil. Visual Zn deficiency symptoms, such as whitish-brown necrotic patches on leaf blades, developed rapidly and severely in the durum wheat and oat cultivars. Bread wheat showed great genotypic differences in sensitivity to Zn deficiency. In triticale and rye, visual deficiency symptoms were either absent or appeared only slightly, while barley showed a moderate sensitivity. When grown in soil, average decreases in shoot dry matter production due to Zn deficiency were 15% for rye, 25% for triticale, 34% for barley, 42% for bread wheat, 63% for oat and 65% for durum wheat. Differential Zn efficiency among and within cereal species was better related to the total amount of Zn per shoot, but not to the Zn concentration in the shoot dry matter. However, in leaves of Zn efficient rye and bread wheat cultivars, the activity of Zn-containing Superoxide dismutase was greater than in Zn inefficient bread and durum wheat cultivars, suggesting higher amounts of physiologically active Zn in leaf tissue of efficient genotypes. When grown in nutrient solution, there was a poor relationship between Zn efficiency and release rate of Zn-chelating phytosiderophores from roots, but uptake of labelled Zn (65Zn) and its translocation to the shoot was higher in the Zn efficient rye and bread wheat cultivars than in inefficient bread and durum wheat cultivars. The results demonstrate that susceptibility of cereals to Zn deficiency decline in the order durum wheat > oat > bread wheat > barley > triticale > rye. The results also show that expression of high Zn efficiency in cereals was causally related to enhanced capability of genotypes to take up Zn from soils and use it efficiently in tissues.