Quality of ethiopian durum wheat cultivars
2000
Bechere, E. (Debre Zeit Agricultural Research Center, Debre Zeit (Ethiopia)) | Peña, R.J. (Centro Internacional de Mejoramiento de Maiz y Trigo (CIMMYT), Mexico, DF (Mexico)) | Mitiku, D. (Debre Zeit Agricultural Research Center, Debre Zeit (Ethiopia))
Eleven Ethiopian durum wheat (Triticum turgidum var. durum) cultivars were evaluated at five environments in Ethiopia for two years for 1000 kernel weight, protein concentration, gluten strength, mixogram time, mixogram height, flour color and kernel yellow berry .Gluten strength was measured by the sodium dodecyl sulfate (SDS) sedimentation test. Gliadin and glutenin proteins were electrophoretically assessed to investigate associations between these proteins and gluten strength. Significant differences between the genotypes were observed for 1000 kernel weight, protein content, gluten strength, flour color and yellow berry .Six different patterns were identified for HMW glutenin subunits with the combination null and 20 being the most common. For Glu-Bl, the alleles producing protein subunits 20 and 7+8 were the most common. The 6+8 allele was less frequent. Three cultivars expressed the LMW -1 pattern while the remaining eight cultivars had pattern LMW-2. The strongest gluten strength corresponded to the mixed subunits 7+8/6+8 and 7+8/20, followed by subunits 6+8 and 7+8. Subunit 20 was associated with the lowest gluten strength. LMW-2 was more strongly associated with greater gluten strength as compared to LMW-1. The effects of LMW and HMW glutenin subunits were additive. To develop high quality durum wheats, LMW -1 and subunit 20 HMW genotypes should be discarded, and electrophoretic analysis and SDS-sedimentation tests used to identify superior germplasm.
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