Sixty-six spring and winter common wheat genotypes from Central Asian breeding programs were evaluated for grain concentrations of iron (Fe) and zinc (Zn). Iron showed large variation among genotypes, ranging from 25 mg kg -1 to 56 mg kg -1 (mean 38 mg kg -1 ). Similarly, Zn concentration varied among genotypes, ranging between 20 mg kg -1 and 39 mg kg -1 (mean 28 mg kg -1 ). Spring wheat cultivars possessed higher Fe-grain concentrations than winter wheats. By contrast, winter wheats showed higher Zn-grain concentrations than spring genotypes.

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Nineteen wild emmer wheat [Triticum turgidum ssp. dicoccoides (Körn.) Thell.] genotypes were evaluated for the grain concentrations of phosphorous (P), potassium (K), sulfur (S), magnesium (Mg), calcium (Ca), zinc (Zn), manganese (Mn), iron (Fe) and cooper (Cu) under five different environments in Turkey and Israel. Each mineral nutrient has been investigated for the (1) genotype by environment (G 9 E) interactions, (2) genotype stability, (3) correlation among minerals and (4) mineral stability. Among the macronutrients analyzed, grain concentrations of Ca (range 338-2,034 mg kg -1 ) and S (range 0.18-0.43%) showed the largest variation. In the case of micronutrients, the largest variation was observed in the grain Mn concentration (range 13-87 mg kg -1 ). Grain concentrations of Fe and Zn also showed important variation (range 27-86 and 39-115 mg kg -1 , respectively). Accessions with higher nutrient concentrations (especially Zn and Fe) had also greater grain weight, suggesting that higher grain Zn and Fe concentrations are not necessarily related to small grain size or weight. Analysis of variance showed that environment was the most important source of variation for K, S, Ca, Fe, Mn and Zn, explaining between 44 and 78% of the total variation and G 9 E explained between 20 and 40% of the total variation in all the minerals, except for S and Zn where its effect accounted for less than 16%. Genotype was the most important source of variation for Cu (explaining 38% of the total variation). However, genotype effect was also important for Mg, Mn, Zn and S. Sulfur and Zn showed the largest heritability values (77 and 72%, respectively). Iron exhibited low heritability and high ratio value between the G 9 E and genotype variance components r 2 GE =r 2 G À Á , suggesting that specific adaptation for this mineral could be positively exploited. The wild emmer germplasm tested in the current study revealed some outstanding accessions (such as MM 5/4 and 24-39) in terms of grain Zn and Fe concentrations and environmental stability that can be used as potential donors to enhance grain micronutrient concentrations in wheats.

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Grain and flour samples of 42 high latitude spring bread wheat genotypes from Kazakhstan and Siberia evaluated in a multi-location trial were analyzed for grain concentrations of protein, zinc (Zn) and iron (Fe), as well as flour quality characteristics. The genotypes showed high grain protein concentrations (14-19%), but low dough strength was a common feature for most of them. Significant positive correlations were found between grain protein and flour protein, gluten, gliadin, gli/glu ratio, Zn, and Fe contents. Grain protein was also correlated positively with hardness, sedimentation, farinograph dough development time (DDT), stability time and ash content. Grain Fe concentration was positively associated with sedimentation, stability time, water absorption and valorimeter value, suggesting that improvements in micronutrient concentrations in the grain parallels enhancement in gluten strength. Interestingly, glutenin content correlated negatively with the concentrations of grain and flour protein, gluten, and minerals; and also with gluten deformation index (IDK), DDT, and stability time. Conversely, gliadin content showed strong positive correlations with the concentrations of grain and flour protein, gluten, and minerals. Gliadin also correlated positively, but in lesser magnitude, with DDT, stability time and IDK. Environment and G9E interaction were important sources of variation for some quality characteristics. This was reflected in the low broad sense heritability (H) values for traits related to flour strength, such as sedimentation, IDK, stability time and gliadin content. Breeding strategies, including three testing locations at the advanced selection stages, are adequate for the enhancement of most of the quality traits, but faster improvement in flour strength could be achieved with a larger number of locations.