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Yield and quality in purple-grained wheat isogenic lines

Author: Morgounov, A.I.
Author: Karaduman, Y.
Author: Akin, B.
Author: Aydogan, S.
Author: Baenziger, P.S.
Author: Bhatta, M.
Author: Chudinov, V.
Author: Dreisigacker, S.
Author: Velu, G.
Author: Güler, S.
Author: Guzman, C.
Author: Nehe, A.
Author: Poudel, R.
Author: Rose, D.
Author: Gordeeva, E.
Author: Shamanin, V.
Author: Subasi, K.
Author: Zelenskiy, Y.
Author: Khlestkina, E.
Year: 2020
ISSN: 2073-4395 (Print)
Format: PDF
Language: English
Publisher: MDPI
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Type: Article
Place of Publication: Basel (Switzerland)
Issue: 1
Issue: art. 86
Volume: 10
DOI: 10.3390/agronomy10010086
Description: Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread). This study was based on unique material: two pairs of isogenic lines in a spring wheat cv. Saratovskaya-29 (S29) background differing only in Pp genes and grain color. In 2017, seven experiments were conducted in Kazakhstan, Russia, and Turkey with a focus on genotype and environment interaction and, in 2018, one experiment in Turkey with a focus on grain, flour, and bread quality. The effect of environment was greater compared to genotype for the productivity and quality traits studied. Nevertheless, several important traits, such as grain color and anthocyanin content, are closely controlled by genotype, offering the opportunity for selection. Phenolic content in purple-grained lines was not significantly higher in whole wheat flour than in red-colored lines. However, this trait was significantly higher in bread. For antioxidant activities, no differences between the genotypes were detected in both experiments. Comparison of two sources of Pp genes demonstrated that the lines originating from cv. Purple Feed had substantially improved productivity and quality traits compared to those from cv. Purple.
Agrovoc: WHEAT
Notes: The dataset related with this article is only referential
Related Datasets:
Journal: Agronomy

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  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

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