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Breeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th Century

Creator: Subira, J.
Creator: Peña-Bautista, R.J.
Creator: Álvaro, F.
Creator: Ammar, K.
Creator: Ramdani, A.
Creator: Royo, C.
Year: 2014
URI: https://hdl.handle.net/10883/21440
Language: English
Publisher: CSIRO Publishing
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 CIMMYT-Knowledge-Center@cgiar.org 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: Victoria (Australia)
Pages: 16-26
Issue: 1
Volume: 65
DOI: 10.1071/CP13238
Keywords: Genetic Improvement
Keywords: Glutenin Subunits
Keywords: Historical Series
Keywords: Old to Modern Cultivars
Keywords: Quality Stability
Description: Genetic improvement of quality traits of durum wheat achieved in Italy and Spain during the 20th Century was investigated using an historical series of 12 cultivars from each country. The European Union durum wheat quality index increased by 6.25% (0.13% year–1 in Italian and 0.06% year–1 in Spanish cultivars). Protein content decreased by ~10% (–0.14% year–1 in Italian and –0.19% year–1 in Spanish cultivars) but protein per ha increased at a rate of 0.35% year–1 (0.41% year–1 in Spanish and 0.26% year–1 in Italian cultivars). Yellow colour index increased by 9.9% (0.15% year–1 in Italian and 0.10% year–1 in Spanish cultivars). Test weight and vitreousness did not suffer significant changes over time. Gluten strength increased by 32.1% or 0.54% year–1 in Italian, and 27.9% or 0.33% year–1 in Spanish cultivars. Much larger genetic control on gluten strength was found in Italian than in Spanish cultivars. Changes in sedimentation index (41.1% or 0.64% year–1 in Italy, and 41.6% or 0.49% year–1 in Spain) were the consequence of the progressive incorporation into recent cultivars of favourable low molecular weight glutenin subunits (LMW-GS). Breeding increased the frequency of the LMW-GS combination aaa, which was present in 75% of all intermediate cultivars and in 100% of the modern Italian cultivars. A LMW-GS combination not previously reported (d?b) was identified in two modern Spanish cultivars. Breeding programs were also successful in increasing the stability of gluten strength and the sedimentation index.
Agrovoc: WHEAT
Agrovoc: PASTA
Agrovoc: GENETIC GAIN
Agrovoc: PLANT BREEDING
Agrovoc: GLUTENINS
Agrovoc: QUALITY
Agrovoc: GENETIC STABILITY
ISSN: 1836-0947
Journal: Crop and Pasture Science


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

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