Abstract
Four advanced tritordeum lines were studied and compared to two commercial varieties of tritordeum and wheat cultivars in yield and quality features, in Greece. For this purpose, a two-year experiment was established in the Greek territory. The field experiment was set up in Randomized Complete Block Design (RCBD) with blocks, with different lines and varieties. Head emergence was calculated based on Growing Degree Days (GDDs), which was significantly affected by the year. The significance of differences between treatments was estimated by using Fisher’s least significant difference (LSD) test with significance level p = 0.05. The weight of 1000 seeds of the two commercial varieties differed from the equivalent weight of 1000 seeds of tritordeum lines, approximately 1 g. Yield was significantly affected by lines/varieties and year. Compared to tritordeum yield, wheat yield marked the highest values. This difference was almost 2 kg ha−1. Gluten content was significantly affected by lines/varieties. The highest gluten content was firstly noticed at wheat GENESIS (34.2%) variety and secondly at tritordeum Aucan (33.2%) variety. Protein was higher in tritordeum lines HT-1704 (15.5%), HT-1707 (15.1%) and Aucan variety (15.2%) during the first experimental year. Tritordeum seems to have significant adaptability to dry conditions in Greece and significant yields compared to the existing commercial varieties and bread wheat.
Highlights
Cereals are considered an important source of basic and energy-promoting ingredients [1]
Head emergence was calculated based on Growing Degree Days (GDDs), which was significantly affected by the year
In HT-460 line was noticed the lowest gluten level in both years. Both gluten and protein levels are negatively correlated with GDDs on head emergence stage (r = −0.0.61, p < 0.001; r = −0.0.65, p < 0.001 respectively); rising of GDDs, decreasing protein and, gluten levels
Summary
Cereals are considered an important source of basic and energy-promoting ingredients [1]. Tritordeum (Tritordeum Ascherson et Graebner) is a man-made cereal deriving from the cross of wheat and barley. Tritordeum, is a fertile amphipliod resulting from the cross between wild relatives of Hordeum vulgare Durum Desf.), the latter used as the maternal parent [2,3]. Is a wild diploid barley originating from South America, that is included in the Anisolepis section [3]. More than 250 tritordeum primary lines exist today [4]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
