Correlation between quality traits of kernels, hard semolina, pasta of durum winter wheat

Abstract

The high requirements imposed by modern pasta processing enterprises on the grain quality of both spring and winter Triticum durum dictate the necessity to develop new methods, approaches for estimating breeding material and selecting high-quality genotypes. Correlation analysis, which makes it possible to identify practically positive and negative factors, minimize the most unfavorable ones, accelerate, and increase the efficiency of the breeding process, is one of them.The purpose of the current work was to study the correlation between quality traits of winter durum wheat and to determine the most accessible and informative ones as selection criteria in the breeding process.The field and laboratory (determination of grain quality parameters, rheological properties of dough and pasta) study was carried out on the basis of the FSBSI “ARC “Donskoy”, from 2014 to 2020. The material for the study were the varieties and lines of Competitive Variety Testing (n = 35).There have been presented the analysis results of a correlation between quality traits of kernels, hard semolina, pasta of winter durum wheat. There have been identified the most accessible, informative and significant traits, such as protein percentage, gluten quality (GDI), alpha-amylase (FN) activity, which have a decisive effect on the strength, cooking properties of pasta, rheological properties of the dough, which can be used as selection criteria in the breeding process, including at the early stages. Thus, protein percentage has positively correlated with pasta strength (r = 0.73), dough durability and elasticity (r = 0.86 and r = 0.61), valorimetric estimation (r = 0.55); GDI and FN have correlated with pasta strength (r = 0.69 and r = 0.57), durability (r = 0.92 and r = 0.57), elasticity (r = 0.75 and r = 0.50). The cor­relation between cooking properties of pasta and the above-mentioned traits was negative (positive correlation): digestibility by weight and volume with protein percentage (r = –0.60 and r = –0.71), GDI (r = –0.49 and r = 0.47), FN (r = –0.48 and r = –0.56), dry matter losses, respectively, r = –0.87, r =–0.85, r = –0.78. The content of carotenoids and the color of pasta are characterized with a mean positive correlation (r = 0.46). There has been found that informatively significant quality traits (protein, GDI, FN, carotenoids) are positively correlated with each other from moderate (protein with carotenoids r = 0.36) to strong (protein with FN r = 0.94) links, but negatively with such important parameters for winter durum wheat as 1000-kernel weight and grain unit. Therefore, when selecting breeding forms and lines with increased values of the main traits, it is necessary to control 1000-kernel weight and grain unit, or at least one of them.

Allelic Variation of Glu-A1 and Glu-B1 Genes in Winter Durum Wheat and Its Effect on Quality Parameters

“…The accessions with a lower volume index increase demonstrated the highest quality category in both years of estimation (the opposite direction of the corresponding vectors in the PCA biplots, Figure 4 ). A negative correlation between the volume index increase and the general pasta estimation in winter durum wheat has previously been found in [ 22 ]. Thus, it can be assumed that there is a Glu-A1- and Glu-B1 -independent genetic system that consistently affects the volume index increase and the overall pasta quality.…”

“…Winter durum wheat in Central and Eastern Europe is sown in autumn and gains access to more moisture accumulated in the soil due to autumn and winter precipitation [ 16 ]; it undergoes the stages of grain setting to grain filling under less stressed hydrothermal conditions, thus the yield potential is higher than that of spring wheat [ 17 , 18 ]. To improve the competitiveness of winter durum wheat relative to spring wheat, breeding centres in southern Russia are actively performing breeding for quality [ 19 , 20 , 21 , 22 ]. Commercially successful wheat cultivars have been developed by the P.P.…”

Variability and interrelation of the main breeding traits of the winter soft wheat quality

“…Selection for the improvement of any one trait may be accompanied by a restriction on the change of other equally important ones. The scientist needs to choose a combination that will save or at least not worsen due to the strengthening of others [4].…”