In experiments carried out over a period of seven years, the data of 615 varieties and breeding lines were analysed to investigate the variability of the following technological quality traits of winter durum wheat: vitreousness, grain hardness index (measured using a Perten SKCS 4100 instrument), thousand grain mass, protein and wet gluten contents, gluten spread, gluten index, SDS sedimentation value and yellow (Minolta "b") index. All the parameters examined varied over a wide interval. Among the milling quality traits, the deviation in the grain hardness index was much the same irrespective of the year, so it can be reliably used to characterise durum genotypes and to select for quality. The substantial year dependence of vitreousness made successful selection doubtful. As the result of unfavourable weather conditions there was an extremely wide deviation in the vitreousness values (3-100%), since some of the winter durum wheat genotypes exhibited a sensitive response to environmental effects for this property. Only a moderately close positive correlation (r = 0.595) was observed between vitreousness and grain hardness, while there was a moderately close negative correlation (r = -0.510) between grain hardness and thousand grain mass. The variability within the year was small for the protein and wet gluten contents, but the values of traits characteristic of gluten quality (gluten index, gluten spread) covered a wide interval in all years. The SDS sedimentation value and the yellow index were less variable, though in all the years examined varieties and breeding lines with excellent technological quality were identified on the basis of these traits. The year, particularly the temperature and rainfall conditions during the grain filling period, had a significant influence on a number of the milling and pasta-making quality traits of the winter durum wheat varieties included in the experiment. On the basis of the experimental data, the grain hardness index, the protein or wet gluten content, at least one character indicative of gluten quality (gluten spread, gluten index or SDS sedimentation index) and the yellow index, which is independent of the other parameters, should all be considered if the efficiency of selection for quality is to be improved. The difference observed between the durum wheat genotypes for the year dependence of their technological quality (especially their vitreousness) draws attention to the importance of selection aimed at improving quality stability.
|Number of pages||10|
|Publication status||Published - Jun 1 2002|
ASJC Scopus subject areas
- Agronomy and Crop Science