Quality evaluation of lines derived from crosses of Langdon (Triticum dicoccoides) substitution lines to a common durum wheat.
1992
Steiger D.K. | Elias E.M. | Joppa L.R. | Cantrell R.G.
Protein quality (gluten strength) and grain-protein quantity affect the quality of pasta extruded from durum wheat (Triticum turgidum L. var. durum). Previously, an accession of wild emmer (T. turgidum L. var. dicoccoides) having high protein content was used to develop a complete set of 'Langdon' (T. dicoccoides) [LDN(DIC)] substitution lines. This study was conducted to assess the potential of using these LDN(DIC) substitution lines as parents for deriving lines with increased protein content and acceptable gluten strength. Each of the 14 substitution lines and the original LDN parent was crossed to a common male parent 'Vic'. Parents and F2-derived F4 lines were grown in replicated trials at two locations in 1989. Measurements of agronomic and quality characteristics were made. The comparison of population means and genetic variances to those of the base population were used to identify those substitution lines conferring quality characteristics (protein content and gluten strength) and their potential use in a breeding program. From these data, indications are that selected LDN(DIC) substitution lines, especially LDN(DIC-5B) an LDN(DIC-6B), when crossed to a strong gluten parent, may be useful in deriving lines with both increased protein quantity and quality.
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