Durum wheat breeding in Mediterranean environments - influence of climatic<br>variables on quality traits

Abstract

Two durum wheat trials were carried out in Mediterranean conditions during 2010/2011 and 2011/2012 growing seasons at Plant Breeding Station-Elvas (Portugal). The experiments were conducted under rainfed conditions however, in 2012, due to extreme drought it was necessary to use artificial irrigation between booting and mid grain filling stage. Thirty durum wheat genotypes were studied and six quality parameters were evaluated: thousand kernel weight (TKW), test weight, vitreousness, protein content, SDS test and pigment content through Minolta CR 300 Colorimeter (L*a*b*) analysis. ANOVA showed that all sources of variation for four quality traits were highly significant (P < 0.001) for both years, except for SDS volume and index b* that were not significant during the two years of trials. Environmental effects showed that total water input during grain filling, appears to affect negatively grain quality by reducing test weight, TKW and semolina yield. Maximum temperatures during the same period reduced test weight, TKW, semolina yield and pigment content (L*), but increased protein content. A negative correlation was found between protein content and test weight and a positive correlation between test weight and semolina yield. Technological trait associated with pasta quality pigment index (b*) was significant different among the genotypes.

Comparing durum wheat cultivars by genotype × yield ×trait and genotype × trait biplot method

“…The second issue is the registration of new varieties that could produce the best outputs (high yield and quality) under different environmental conditions (drought and heat stress, resistance to diseases, frost risk, and irregular rainfall). It is very difficult to improve the best varieties in terms of all studied traits in different environments (Pinheiro et al, 2013;Sissons et al, 2014;Mohammadi et al, 2015). In breeding studies, when trying to develop a cultivar trait, it is possible to disrupt another trait.…”

Durum Wheat (Triticum durum) biofortification in iron and definition of quality parameters for the industrial production of pasta and #8211; A review

“…With respect to the Iberian Peninsula, the cultivation of wheat was dated 4.000 years ago (López Bellido, 1991 (Morancho, 2000). However, this production of durum wheat represents only 8% of the world production of wheat (Manzano, 2007;Pinheiro et al, 2013). In spite of its reduced area of production, durum wheat is an economically important crop because of its unique characteristics and final products.…”

“…In spite of its reduced area of production, durum wheat is an economically important crop because of its unique characteristics and final products. Its protein and gluten content enable the manufacture of diverse food products, namely pasta that is the most common durum wheat final product consumed in Europe and North America (Roncallo et al, 2009;Pinheiro et al, 2013).…”

“…The colour of pasta products is the result of the natural carotenoid pigments present in the semolina, of their residual content after storage and milling (Simone et al, 2010;Meziani et al, 2012). The quality of durum wheat is dependent on factors such as soil fertility, fertilization and water availability (Pinheiro et al, 2013). Several studies (Rharrabti et al, 2003;Kilic et al, 2005;Mohammadi et al, 2011) have shown that environmental conditions have a significant influence on the quality of wheat, particularly the protein content and gluten index.…”

“…Ash content should be less than 1.8% and gluten content should be higher than 40%. For the SDS Sedimentation Test ideal value for durum wheat is exceeding 50 mm and the moisture content a value below 12% (Pinheiro et al, 2013).…”