Performance of Six Genotypes of Tritordeum Compare to Bread Wheat under East Mediterranean Condition

Kakabouki, Ioanna; Beslemes, Dimitrios; Tigka, Evangelia; Folina, Antigolena; Karydogianni, Stella; Ζisi, Charikleia; Papastylianou, Panayiota

doi:10.3390/su12229700

Cited by 11 publications

(10 citation statements)

References 31 publications

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“…Contrariwise to our results, Kakabouki et al (2020) was observed that relative production efficiency and had grain specific weight had a negative correlation.…”

Section: Discussionsupporting

confidence: 88%

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Performance of fourteen genotypes of durum wheat under Eastern Mediterranean conditions

Kakabouki

Beslemes²,

Tigka

et al. 2022

Not Bot Horti Agrobo

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Durum wheat is used as raw material for many foods. Climate change might be responsible for larger or smaller changes in crop yields. For the combined assessment of climate and crop, growing degree days (GDDs) have a crucial role. Two experimental lines and twelve commercial wheat (Triticum durum) varieties from diverse backgrounds were cultivated to compare their crop properties, yield, and protein content in terms of GDDs. The experiment was established in typical Mediterranean environment, using a randomized complete block design with blocks of varieties and lines for two growing seasons. For all varieties, GDDs to head emergence was affected by factor year, whereas GDDs from head emergence to harvest were influenced by both varieties and year. Protein content (%) was not affected by genotypes. Factor of variety and interaction variety × year had an impact on vitreousness; it was ranged from 79.75 % (‘Makaras’ variety) to 44.00 % (‘Levante’ variety). Yield had no statistically significant difference among varieties/lines. In durum wheat cultivation, up to head emergence, when GDDs increased, yield would be declined in contrast to GDDs from emergence to harvest; with the increasing of GDDs to harvest, yield was climbed. Nowadays, the integrations of and interpretation of GDDs in the evaluation of crop performance seem vital.

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“…Contrariwise to our results, Kakabouki et al (2020) was observed that relative production efficiency and had grain specific weight had a negative correlation.…”

Section: Discussionsupporting

confidence: 88%

“…This indicator compares crops and production systems and is mostly affected by yields. Besides, in case of experimental varieties and lines, RPE gives information on the potential profits (Kakabouki et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Performance of fourteen genotypes of durum wheat under Eastern Mediterranean conditions

Kakabouki

Beslemes²,

Tigka

et al. 2022

Not Bot Horti Agrobo

Self Cite

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“…However, it has a lower grain yield [17]. However, it is important to note that new advanced lines of tritordeum outperform 'Aucan' and 'Bulel' for yield performance [18]. Table 1 summarizes the agronomic performance data available for tritordeum over time.…”

Section: Progress In Breeding For Agronomic Performancementioning

confidence: 99%

“…1 JB1 and JB3 were pre-selections of 'Aucan' and 'Bulel' registered varieties. 2 Two seasons (denoted as 1st and 2nd) were considered by [18]. 3 Relative performance compared to bread wheat control with the exception of First HTs that are compared to durum wheat parents.…”

Section: Progress In Breeding For Agronomic Performancementioning

confidence: 99%

Tritordeum: Creating a New Crop Species—The Successful Use of Plant Genetic Resources

Ávila

Rodríguez-Suárez

Atienza

2021

Plants

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Hexaploid tritordeum is the amphiploid derived from the cross between the wild barley Hordeum chilense and durum wheat. This paper reviews the main advances and achievements in the last two decades that led to the successful development of tritordeum as a new crop. In particular, we summarize the progress in breeding for agronomic performance, including the potential of tritordeum as a genetic bridge for wheat breeding; the impact of molecular markers in genetic studies and breeding; and the progress in quality and development of innovative food products. The success of tritordeum as a crop shows the importance of the effective utilization of plant genetic resources for the development of new innovative products for agriculture and industry. Considering that wild plant genetic resources have made possible the development of this new crop, the huge potential of more accessible resources, such as landraces conserved in gene banks, goes beyond being sources of resistance to biotic and abiotic stresses. In addition, the positive result of tritordeum also shows the importance of adequate commercialization strategies and demonstrative experiences aimed to integrate the whole food chain, from producers to end-point sellers, in order to develop new products for consumers.

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“…A few recent studies in Europe have been focused on the agronomical traits, looking at yield performance of tritordeum cultivars (cvs) over conventional soft and durum wheats [7,12,13]. Scientific works have so far mainly focused on the bioactive compounds' content: tritordeum, in fact, has higher levels of carotenoids and arabinoxylans than wheat, and these result in a greater total antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

et al. 2022

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Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied a gel-based proteomic approach on refined flours to evaluate protein expression differences among two widespread tritordeum cultivars (Aucan and Bulel) taking as the reference semolina and flour derived from a durum and a soft wheat cvs, respectively. The products of in vitro digestion of model breads were analyzed to compare bio-accessibility of nutrients and mapping tritordeum bread resistant peptides. Significant differences among the protein profiles of the four flours were highlighted by electrophoresis. The amino acid bio-accessibility and the reducing sugars of tritordeum and wheat breads were comparable. Tritordeum cvs had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat (p < 0.05). Bulel tritordeum flour, bread and digested bread had about 55% less R5-epitopes compared to the soft wheat. Differences in protein expression found between the two tritordeum cvs reflected in diverse digestion products and allergenic and celiacogenic potential of the duodenal peptides. Proteomic studies of a larger number of tritordeum cvs may be successful in selecting those with good agronomical performances and nutritional advantages.

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Performance of Six Genotypes of Tritordeum Compare to Bread Wheat under East Mediterranean Condition

Cited by 11 publications

References 31 publications

Performance of fourteen genotypes of durum wheat under Eastern Mediterranean conditions

Performance of fourteen genotypes of durum wheat under Eastern Mediterranean conditions

Tritordeum: Creating a New Crop Species—The Successful Use of Plant Genetic Resources

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

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