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

dc.creatorSubira, J.
dc.creatorPeña-Bautista, R.J.
dc.creatorÁlvaro, F.
dc.creatorAmmar, K.
dc.creatorRamdani, A.
dc.creatorRoyo, C.
dc.date2021-04-20T16:17:57Z
dc.date2021-04-20T16:17:57Z
dc.date2014
dc.date.accessioned2023-07-17T20:07:31Z
dc.date.available2023-07-17T20:07:31Z
dc.identifierhttps://hdl.handle.net/10883/21440
dc.identifier10.1071/CP13238
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7513221
dc.descriptionGenetic 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.
dc.description16-26
dc.languageEnglish
dc.publisherCSIRO Publishing
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dc.rightsOpen Access
dc.source1
dc.source65
dc.source1836-0947
dc.sourceCrop and Pasture Science
dc.subjectAGRICULTURAL SCIENCES AND BIOTECHNOLOGY
dc.subjectGlutenin Subunits
dc.subjectHistorical Series
dc.subjectOld to Modern Cultivars
dc.subjectQuality Stability
dc.subjectWHEAT
dc.subjectPASTA
dc.subjectGENETIC GAIN
dc.subjectPLANT BREEDING
dc.subjectGLUTENINS
dc.subjectQUALITY
dc.subjectGENETIC STABILITY
dc.subjectGENETIC IMPROVEMENT
dc.titleBreeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th Century
dc.typeArticle
dc.typePublished Version
dc.coverageVictoria (Australia)


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