Grain quality traits of commercial durum wheat varieties and their relationships with drought stress and glutenins composition |
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| Institution: | 1. College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China;2. College of Agriculture, Shihezi University, Xinjiang 832000, PR China;3. Molecular Biotechnology Laboratory of Triticeae Crops, Huazhong Agricultural University, Wuhan 430070, PR China;1. Department of Plant Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway;2. Nofima AS, P.O. Box 210, NO-1431 Ås, Norway;3. School of Agriculture Policy & Development, Reading University, Whiteknights, PO Box 237, Reading RG6 6AR, UK;4. Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK;1. Unidad de Genética, Departamento de Biotecnologia, E.T.S.I.Agrónomos, UPM Ciudad Universitaria s/n. 2080, Madrid, Spain;2. Laboratoire de Physiologie Moléculaire des Plantes, Centre de Biotechnologie de Borj-Cédria (CBBC), BP. 901, Hammam Lif, 2050, Tunisia;3. Laboratoire de Génétique et Amélioration des Céréales, Institut National Agronomique de Tunisie (INAT), 43, Avenue Charles Nicolle, 1082, Tunis, Tunisia;1. Section of Plant Physiology, University of Barcelona, Barcelona, Spain;2. AGROTECNIO (Center of Research in Agrotechnology), Lleida, Spain;3. Department of Crop and Forest Sciences, University of Lleida, Lleida, Spain;4. Instituto de Tecnología Agraria de Castilla y León (ITACyL), Valladolid, Spain;5. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain |
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| Abstract: | Durum wheat is an important crop widely distributed which grain is used in the elaboration of diverse food products. Most notably, durum wheat is used for the production of high quality pasta all around the world, but also for bread, couscous or bulgur, among other products. The end-use quality of these products is heavily determined by the grain quality characteristics, which depend on the wheat variety cultivated, the environmental effects and GxE interactions. The present study was conducted using a collection of 46 commercial durum wheat varieties to describe the phenotypic variation of the main target traits determining wheat quality, ascertain the effects of drought stress (very common in durum areas) on grain quality traits, and to assess the relationship between allelic variations of glutenins composition and gluten properties. Overall the varieties from Australia, USA and Italy showed the best performance in terms of grain quality. Additionally, the effects of drought stress on grain quality traits were analyzed: some traits were favored due to a higher protein concentration but others, such as flour yellowness were not affected by drought stress. The analysis of the varieties' glutenins composition showed the positive or negative effect of some alleles on different quality traits. |
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| Keywords: | Durum wheat Wheat quality Drought stress Glutenins |
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