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Wheat Information Service
Number 94: 9-13 (2002)
Research article
Grain quality of durum wheat germplasm as affected
by heat and drought stress at grain filling period
A. Arzani
Department of Agronomy and Plant Breeding, College of
Agriculture, Isfahan University of Techriology, Isfahan-
84156,Iran
Summary
Various physical and chemical screening tests can be used to
predict pasta-cooking quality of the experimental lines in a durum
wheat breeding program. In the present study, 300 durum wheat
genotypes were evaluated for kernel characteristics contributing to
end-product quality under irrigated field conditions. This study was
conducted during 1998 and 1999 growing seasons at two sites of
Abarkoh and Isfahan located in central of Iran. A combination of heat
and drought stress occurred at Abarkoh region during grain filling
period where air temperature ranged from 34 to 42C which accompanied
with a hot and dry wind. The maximum temperature exceeded 8-10C from
the long-term averages in May and June in this area during 1998 and
1999 growing seasons. The following criteria were used: test weight,
grain hardiness, protein content, wet and dry gluten contents and
sodium dodecyl sulfate (SDS)-sedimentation volume. Variation among
genotypes for grain quality characteristics indicated and genotype
responses to the environmental conditions varied. Statistical
analysis using a paired t test indicated a significant differences
(P<0.01) between two regions for all grain quality characteristics
and the highest values were recorded where a combination of heat and
drought stress occurred at grain filling period in Abarkoh region.
The results also revealed that some genotypes have a similar protein
content ranking under both heat and dry environment and optimal
environment, while others have a substantially different ranking
under optimal and stressed environments. Genotypes Osta/Gata, ICDW
7639 and PI40100 provide a good example of the former response, where
their protein content ranked similarly in both of stressed and
optimal environments.
Key words: durum wheat, Triticum turgidum, grain
quality, protein content
E-mail: a_arzani@cc.iut.ac.ir
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