Quality Traits Of Durum Wheat Research Articles

Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test was also performed to evaluate the breadmaking quality. In wholemeal flours obtained after the treatment with plant extracts protein and dry gluten content were higher than in control and chemical weeding. Wholemeal flours obtained after chemical weeding reached the highest Mixograph parameters, and that from durum wheat treated with R. coriaria extract demonstrated a very high α-amylase activity. We concluded that the treatments with plant water extracts may influence many quality traits of durum wheat. This occurrence must be taken into account in overall decisions concerning the use of plant extracts in pest and weed management practice.

Climate, Soil Management, and Cultivar Affect Fusarium Head Blight Incidence and Deoxynivalenol Accumulation in Durum Wheat of Southern Italy.

Fusarium head blight (FHB) is a multifaceted disease caused by some species of Fusarium spp. A huge production of mycotoxins, mostly trichothecenes, often accompanied this disease. Amongst these toxic compounds, deoxynivalenol (DON) and its derivatives represent a major issue for human as well as for animal health and farming. Common and durum wheat are amongst the hosts of trichothecene-producing Fusaria. Differences in susceptibility to fungal infection and toxin accumulation occur in wheat cultivars. Recently, increasing incidence and severity of Fusarium infection and a higher DON accumulation in durum wheat were observed in Italy, especially in Northern regions. In this study, we analyzed wheat yield, technological parameters, the incidence of Fusarium infection and DON content in kernel samples of durum wheat coming from three locations of Southern Italy with different climatic conditions and grown during two seasons, with two methods of cultivation. Four different durum wheat cultivars prevalently cultivated in Southern Italian areas were chosen for this study. Our analysis showed the effects of environment and cultivar types on wheat productivity and key technological parameters for the quality level of the end-product, namely pasta. Notably, although a low rate of mycotoxin contamination in all study sites was assessed, an inverse relation emerged between fungal infection/DON production and durum wheat yield. Further, our study pinpoints the importance of environment conditions on several quality traits of durum wheat grown under Mediterranean climate. The environmental conditions at local level (microscale) and soil management practices may drive FHB outbreak and mycotoxin contamination even in growing area suitable for cropping this wheat species.

Validation of simple sequence repeats associated with quality traits in durum wheat

Over recent years, quality has become an important commercial issue for durum wheat breeders. Modern breeding methods are most efficient for producing and supplying the best quality raw materials to the pasta industry. Here we assessed the effectiveness of molecular marker-assisted selection of quality traits in durum wheat. To this end, DNA and quality trait markers were jointly used to analyze quality-related traits in a durum wheat collection. A total of 132 durum wheat (Triticum turgidum ssp. durum) Mediterranean landraces, international lines, and Moroccan cultivars were analyzed for seven important qualityrelated traits including thousand-kernel weight (TKW), test weight (TW), gluten strength, yellow pigment (YP), and grain protein content (GPC). Additionally, 18 simple sequence repeat (SSR) markers previously reported to be associated with different quality traits were analyzed. Of these, 14 (78%) were polymorphic and four were monomorphic. There were between two and seven alleles per locus, with an average of four alleles per locus. The average phenotypic variation value (R2) ranged from 2.81 to 20.43%. Association analysis identified nine markers significantly associated with TKW, TW, and YP, followed by eight markers associated with GPC, six markers associated with yellow index b, four markers associated with brightness L, and three markers associated with SDS-sedimentation volume. This study highlights the efficiency of SSR technology, which holds promise for a wide range of applications in marker-assisted wheat breeding programs.

Nitrogen fertilisation of durum wheat: a case study in Mediterranean area during transition to conservation agriculture

Nitrogen (N) nutrition plays a key role for high yields and quality in durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn); in Mediterranean environments, data regarding N fertilisation management during the transition phase to conservation agriculture (CA) are limited. The aim of this work was to study the effects of N fertiliser forms and rates on yield and some quality traits of durum wheat, during the transition period to CA in Mediterranean areas; moreover, indication on the recommendable N form/rate combinations have been given. Field trials were carried out in south of Italy, during the first two years of transition to CA (from 2010 to 2012) in a durum wheat-based rotation. Following a split-plot design arranged on a randomised complete blocks with three replications, two N forms (main plots) - urea and calcium nitrate - and four N rates (sub-plots) - 50, 100, 150 and 200 kg N ha–1 - plus an un-fertilised Control, were compared. The following parameters were analysed: grain yield, N-input efficiency, grains protein concentration (GPC), total gluten, gluten fractions and minerals concentration in kernels. Calcium nitrate gave the highest yield (4.48 t ha–1), as predicted by the quadratic model, at 146 kg N ha–1, on average. This was particularly noticeable in 2012, when the distribution of rainfall and temperatures regimes as well as residues’ status could have favoured such N-form. These results were confirmed by the observed higher values of all indices describing N-input efficiency. High GPC values (14.8%) were predicted at slightly higher N-rates (173 kg N ha–1, averaging both N forms). In particular, gluten proteins and glutenin/gliadin ratio accrued as the N doses increased, reaching the highest values at 150 kg N ha–1, also positively affecting the quality of durum wheat flour. Iron and zinc concentrations were noticeably increased (38% and 37% on average) by N supply, probably due to the enhanced water use efficiency under CA systems. Principal component analysis summarised properly the obtained results: analysing the N-rates at 150 kg N ha–1, it was confirmed that yields and quality characteristics of durum wheat were optimised in the wettest year (2011) with calcium nitrate. Moreover, the scarce amount of residues characterising the transition phase to CA, requires N application rates not lower than 150 kg ha–1 in order to ensure stable yields and important quality traits. These N rates should be modulated as the accumulation of crop residues increases over time, thanks to long-term effects of CA on soil chemical, physical and biological properties.

Vitreosity, its stability and relationship to protein content in durum wheat

High quality requirements are set on durum wheat (Triticum durum) from semolina mills and pasta producers. For the production of semolina and pasta with good cooking quality, high grain protein content and vitreosity is required. The dependency of vitreosity on protein content as well as its stability under the influence of humidity was not well investigated up to now. We (1) compared two methods to determine vitreosity, (2) investigated the relationship between vitreosity and protein content, (3) developed a method to analyze vitreosity under humidity, and (4) examined the relationship between protein content and agronomical as well as quality traits in durum wheat. The results showed that the formation of vitreous kernels greatly depends on the protein content. To evaluate the stability of vitreosity under the influence of humidity a new method was elaborated and employed to assess the durum germplasm under study. This revealed that vitreosity of a durum wheat variety depends on the potential to form vitreous kernels but also to maintain this vitreosity under the influence of humidity. Our results further show that protein content is a central trait in durum wheat that strongly influences important traits like grain yield, vitreosity, and b-value.

Breeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th Century

Genetic improvement of quality traits of durum wheat achieved in Italy and Spain during the 20th Century was investigated using an historical series of 12 cultivars from each country. The European Union durum wheat quality index increased by 6.25% (0.13% year–1 in Italian and 0.06% year–1 in Spanish cultivars). Protein content decreased by ~10% (–0.14% year–1 in Italian and –0.19% year–1 in Spanish cultivars) but protein per ha increased at a rate of 0.35% year–1 (0.41% year–1 in Spanish and 0.26% year–1 in Italian cultivars). Yellow colour index increased by 9.9% (0.15% year–1 in Italian and 0.10% year–1 in Spanish cultivars). Test weight and vitreousness did not suffer significant changes over time. Gluten strength increased by 32.1% or 0.54% year–1 in Italian, and 27.9% or 0.33% year–1 in Spanish cultivars. Much larger genetic control on gluten strength was found in Italian than in Spanish cultivars. Changes in sedimentation index (41.1% or 0.64% year–1 in Italy, and 41.6% or 0.49% year–1 in Spain) were the consequence of the progressive incorporation into recent cultivars of favourable low molecular weight glutenin subunits (LMW-GS). Breeding increased the frequency of the LMW-GS combination aaa, which was present in 75% of all intermediate cultivars and in 100% of the modern Italian cultivars. A LMW-GS combination not previously reported (d?b) was identified in two modern Spanish cultivars. Breeding programs were also successful in increasing the stability of gluten strength and the sedimentation index.

Combining frost tolerance, high grain yield and good pasta quality in durum wheat

AbstractGrowing in Central Europe winter instead of spring durum wheat would substantially increase yield potential but is currently hampered by the lack of knowledge of frost tolerance present in elite material. The objectives of our survey were to (i) study the genetic variability and heritability of frost tolerance and its association with other important agronomic and quality traits in durum wheat, (ii) examine the potential to combine frost tolerance with high quality and high grain yield and (iii) investigate the consequences of the heritabilities and associations among traits on the optimum design of a multistage selection programme for winter durum wheat. We investigated 101 elite winter durum wheat lines and four commercial checks in field trials at four locations. Four agronomic as well as nine quality traits were recorded. In addition, frost tolerance was evaluated using a semi‐controlled test resulting in high‐quality phenotypic data. Genotypic variances (σ²G) were significantly larger than zero for all traits, and heritabilities were moderate to high. Several elite durum wheat lines exhibited a frost tolerance comparable to that of two frost‐tolerant Triticum aestivum varieties. Frost tolerance was not negatively associated with other important agronomic and quality traits. The high quality of the phenotypic data for frost tolerance evaluated in a semi‐controlled test suggests that this is a cost‐efficient approach to consider frost tolerance at early stages of a multistage durum wheat breeding programme.

Improving yield and quality traits of durum wheat by introgressing chromosome segments from hexaploid wheat

Durum wheat (Triticum turgidum durum; 2n = 4x = 28; genome AABB) has long been an important food resource for human diets. The projected increase of the world's population to 9.1 billion by 2050 has highlighted the importance and urgency for improving the yield and quality performance of durum wheat. A backcrossed population, which was derived from the durum wheat variety 'Bellaroi' (recurrent parent) and the hexaploid genotype 'CSCR6' (donor parent), was used to investigate the feasibility of improving yield- and quality-related traits of durum wheat by introgressing chromosome fragments from hexaploid wheat. The population means for grain protein content, gluten content, spike length, and spikelet number were improved compared with those of the recurrent parent 'Bellaroi'. A small proportion of the backcross population lines showed significant improvements in spike length and spikelet number compared with the recurrent parent 'Bellaroi'. Some loci with significant effects for plant height, spike length, spikelet number, and thousand-grain weight were identified. Several of these loci affected more than one trait. These results showed that the introgression of chromosome fragments from 'CSCR6' into the durum genetic background could be an effective method for improving yield and quality traits of durum wheat. In addition, the loci showing significant effects on desired traits in this study could be fine mapped using an F2 population obtained by backcrossing the lines that carry the positive allele(s) with the recurrent parent.

Effect of cultivar and nitrogen fertilizer on agronomic and quality traits of durum wheat under organic management

Quantitative performance as well as product quality traits among a group of durum wheat cultivars developed and selected in different eras from 1915 to 2003 were examined in an south Italian growing region under organic management. Experiments were conducted over four years. Fertilization treatments included the application of 80 kg organic nitrogen (N) fertilizer and fertilization by only the N residue from leguminous pre-crop. Genetic, agronomic and environmental effects for the investigated traits and significant interactions between factors were found. Application of organic N fertilizer increased grain yield and protein concentration, the mean increase compared to the treatment without applied fertilizer was 14.8% and 12.0%, respectively. Moreover, a significant improvement of gluten quality was observed for higher N availability. Significant cultivar by treatment interactions were observed for all quality traits. Cultivars significantly differed in grain yield and semolina protein content; mean values ranged from 2.54 to 3.50 t/ha and from 10.83 to 11.91% d.m., respectively. Modern cultivars showed the highest values. Although, significant cultivar by environment interactions were detected for agronomic and quality traits, cultivars with a stable high performance in regard to grain yield and semolina protein could have been identified. These results evidenced different adaptability of “old” and “modern” cultivars to organic production and identified only one of the “modern” cultivars as suitable to use organic nutrients in order to achieve high grain yield and quality.

Selection for Yield and some Quality Traits in Du-rum Wheat (Trticum tuargidum L. var. durum) I- Yield

Selection for Yield and some Quality Traits in Du-rum Wheat (Trticum tuargidum L. var. durum) I- Yield

Genotype x Environment interaction for quality traits in durum wheat cultivars adapted to different environments

The quality traits of durum wheat are important for the utilization by the industries. These traits may be influenced by genotype and interaction of genotype and environment (GxE). To evaluate the effects of genotype, environment and genotype x environment interaction on quality traits such as vitreousness, SDS sedimentation test, yellow pigment index, protein content and test weight, twelve Moroccan durum wheat cultivars representing a range of agronomic adaptation were tested in five locations representing a range of environments in three growing seasons. The results indicated significant effects of genotype, environment and GxE for all the quality traits. The extent of these effects differed; for SDS sedimentation volumes, yellow pigment and test weight, the component of variation due to genotype was larger than due to the environment, indicating the greater influence of genotypes on these traits. However, for vitreousness and protein content, the effect of environment was higher than the effect due to genotypes. Thus, these traits are controlled greatly by environmental effects than genetics. The variation due to GxE was higher than that of genotype for vitreousness and test weight, indicating high GxE interaction effect and less genotypic stability for these traits. For protein content, where the environmental effect was greater than that of genotype and GxE effect, multiple environmental trials are necessary in order to determine protein content of a cultivar. For other traits, preliminary evaluations can be done in one environment and good performing ones can be selected for multiple environmental trials.

Heat stress in relation to protein redox status and quality traits of durum wheat

In this study elevated temperature effects on protein quality parameters and in particular on protein sulfhydryl-disulfide contents were assessed. Four Italian durum wheat cultivars which differed for the qualitative trait changes produced by heat stress were employed. During grain filling two different thermal regimes were imposed on the plants grown in a typical area of durum wheat cultivation (Southern Italy). Results confirmed significant effects of high temperatures on the quality of products in the durum wheat chain and indicated that elevated temperatures determined changes on protein redox status, particularly evident on S-S bond content. For most of the examined traits significant cultivar x treatment interactions were also evidenced.

Durum wheat quality in Mediterranean environments: I. Quality expression under different zones, latitudes and water regimes across Spain

Ten durum wheat genotypes were studied in a total of 10 field trials in three different regions of Spain, associated with two latitudes (north and south) under both irrigated and rainfed conditions during the 1998 and 1999 growing seasons. Different technological and commercial quality parameters were studied: thousand kernel weight (TKW), test weight, vitreousness, ash content, protein content, pigment content and the SDS sedimentation test. The results demonstrated the strong influence of environmental conditions on the majority of quality traits in durum wheat, with growing zones, latitudes and moisture regimes showing the greatest effects. Genotypic effects were mainly observed for pigment content and SDS volume. These appear to be predominantly under genetic control. TKW and protein content were higher in Lleida in the north, probably due to the greater amount of nitrogen applied in comparison with Granada and Jerez in the south. Grain quality under the growing conditions of Lleida, however, was negatively influenced by the high percentages of ash accumulated in the grain. In general, Granada and Jerez provided an acceptable grain quality, and Jerez in particular favoured good semolina colour and higher test weights. Moisture stress increased mainly protein content and vitreousness, and reduced TKW and ash content at both latitudes. It is clear that rainfed conditions in the south offer the best opportunity for production of durum wheat of good quality.