Abstract
This brief historical review focuses on durum wheat domestication and breeding in the Mediterranean region. Important milestones in durum wheat breeding programs across the countries of the Mediterranean basin before and after the Green Revolution are discussed. Additionally, the main achievements of the classical breeding methodology are presented using a comparison of old and new cultivars. Furthermore, current breeding goals and challenges are analyzed. An overview of classical breeding methods in combination with current molecular techniques and tools for cultivar development is presented. Important issues of seed quality are outlined, focusing on protein and characteristics that affect human health and are connected with the consumption of wheat end-products.
Highlights
Durum wheat (Triticum turgidum subsp. durum (Desf.) Husnot) is one of the most essential cereal species and is cultivated worldwide over almost 17 million ha, with a global production of 38.1 million tonnes in 2019 [1]
Based on the work that had been done in the previous years, selections were made in local durum wheat populations, and crossing programs were carried out, which resulted in the release of important cultivars, such as “Ledesma”, “Andalucia 344”, and “Hibrido D”, which, in 1963, covered 12%, 10%, and 6% of the durum wheat cropping area in Spain, respectively [34]
The newest durum wheat cultivars released by the breeders from the Cereal Institute originated either from crossbreeding among different cultivars or from selections among CIMMYT segregating material included in the Greek National and the Common
Summary
Durum wheat (Triticum turgidum subsp. durum (Desf.) Husnot) is one of the most essential cereal species and is cultivated worldwide over almost 17 million ha, with a global production of 38.1 million tonnes in 2019 [1]. Durum wheat production and cultivation areas are concentrated in the Mediterranean. The countries of the Mediterranean basin are the largest importers and the largest consumers of durum wheat products (flour, pasta, and semolina). Among European Union (EU) countries, Italy is considered the leader of durum wheat production, with an average production of 4.26 million tonnes in the last decade (1.28 million ha growing area), followed by France with 1.89 million tonnes (0.37 million ha), Greece with 1.07 million tonnes (0.37 million ha), and Spain with 0.98 million tonnes (0.38 million ha) (Table 1) [2]. Since durum wheat is mainly grown under rain-fed conditions in the Mediterranean basin, its productivity is profoundly affected by rainfall and biotic (pests and diseases) and abiotic (drought, sunlight, cold, and salinity) stresses.
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