Assistant Professor of Agricultural and Horticultural Science Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization, Mashhad, Iran.
Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
PLoS One. 2023 Feb 7;18(2):e0275412. doi: 10.1371/journal.pone.0275412. eCollection 2023.
Few prior efforts have been made to investigate the genetic potential of different subspecies of Triticum turgidum for drought tolerance and their quality-related traits compared with common wheat (Triticum aestivum) and to identify the association among agronomic, micronutrients, and quality-related traits, especially under climate change conditions. In this research, grain quality, technological properties of flour, and some agronomic traits were studied in 33 wheat genotypes from six different subspecies of Triticum turgidum along with three cultivars of Triticum aestivum in the field, applying a well-watering (WW) and a water stress (WS) environment during two growing seasons. A high degree of variation was observed among genotypes for all evaluated traits, demonstrating that selection for these traits would be successful. Consequences of water stress were manifested as declined DM, GY, and LASRC; and significantly increased GPC, K+/Na+, WAF, WSRC, SuSRC, and SCSRC compared to the well-watering condition. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite higher protein content. This study showed that the early-maturing genotypes had higher water absorption and pentosan, and therefore were more suitable for bread baking. In contrast, late-maturing genotypes are ideal for cookie and cracker production. Two subspecies of T. turgidum ssp. durum and T. turgidum ssp. dicoccum with high micronutrient densities and quality-related traits, and T. turgidum ssp. oriental due to having high values of grain protein content can be used to improve the quality of T. aestivum through cross-breeding programs. Based on the association of different traits with SRC values and other quality-related traits and PCA results, contrasting genotypes can be used to develop mapping populations for genome studies of grain quality and functional properties of flour in future studies.
先前很少有研究致力于调查不同硬质小麦亚种的耐旱性和与其品质相关的性状的遗传潜力，并将其与普通小麦（Triticum aestivum）进行比较，也很少有研究用于鉴定在气候变化条件下，与农艺性状、微量营养素和品质相关性状有关的关联。在这项研究中，在两个生长季节中，在田间应用充分浇水（WW）和水分胁迫（WS）环境，对来自六个不同硬质小麦亚种的 33 个小麦基因型以及三个普通小麦品种进行了籽粒品质、面粉工艺特性和一些农艺性状的研究。所有评估性状的基因型间都表现出高度的变异，表明对这些性状进行选择是可行的。水分胁迫的后果表现为 DM、GY 和 LASRC 下降；与充分浇水条件相比，GPC、K+/Na+、WAF、WSRC、SuSRC 和 SCSRC 显著增加。尽管蛋白质含量较高，但不可提取的聚合蛋白部分和谷蛋白-醇溶蛋白比例的降低表明籽粒产量品质较差。本研究表明，早熟基因型具有较高的吸水性和戊聚糖，因此更适合制作面包。相反，晚熟基因型适合制作饼干和薄脆饼干。硬质小麦的两个亚种（T. turgidum ssp. durum 和 T. turgidum ssp. dicoccum）具有较高的微量营养素密度和与其品质相关的性状，而 T. turgidum ssp. oriental 由于具有较高的籽粒蛋白质含量，可以通过杂交育种计划来提高 T. aestivum 的品质。基于不同性状与 SRC 值和其他品质相关性状的关联以及 PCA 结果，可以利用对比基因型来开发未来研究中用于籽粒品质和面粉功能特性的基因组学研究的图谱群体。
