Effect of the A and B genomes Triticum durum Desf. on bread-making quality in winter wheat Triticum aestivum L.
Józef Pilch
j.pilch@ihar.edu.plZakład Oceny Jakości i Metod Hodowli Zbóż, Instytut Hodowli i Aklimatyzacji Roślin w Krakowie (Poland)
Abstract
The effect of the genomes A and B of Triticum durum Desf. on bread-making quality was investigated in 64 winter forms of hybrids (Triticum aestivum L. × Triticum durum Desf.) × Triticum aestivum L. developed from the interspecific crosses of Triticum aestivum L. v. mono-5B Chinese Spring, mono-5B Favorit, and winter tetraploid wheat Triticum durum Desf. v. Mirable, Khapli, Fuensemiduro. The hybrids F1 — bridge were pollinated with 13 varieties and breeding strains of T. aestivum L. The grain quality was evaluated during the period of 3 years on the basis of protein content (%), Zeleny-sedimentation (ml), falling number (s) and baking value (the classes: E — exclusive, A — qualitative, B — bread, and C — remained), in the relation to the check variety Begra of T. aesivum L. The high quality parameters were identified (the class E) which exceeded the quality check of Triticum aestivum L. (Table 2, 4). It indicated the effects of introgression of alien A and B genome genes from the tetraploid wheat. The forms selected could be used in the future for development of new germplasm for quality breeding of winter wheat T. aestivum L.
Keywords:
Triticum aestivum L., Triticum durum Desf., bread-making quality, grainReferences
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Authors
Józef Pilchj.pilch@ihar.edu.pl
Zakład Oceny Jakości i Metod Hodowli Zbóż, Instytut Hodowli i Aklimatyzacji Roślin w Krakowie Poland
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