Landraces and obsolete cultivars of minor wheat species in the czech collection of wheat genetic resources

• Published in: Czech Journal of Genetics and Plant Breeding Vol. 46; no. Special Issue; pp. S100 - S105
• Main Authors: Stehno, Z, Bradova, J, Dotlacil, L, Konvalina, P
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01-01-2010; Czech Academy of Agricultural Sciences
• Subjects: Bread; breadmaking quality; Cultivars; emmer wheat; genetic markers; genetic polymorphism; Genetic resources; germplasm; Gluten; Glutenin; glutenins; Grain; grain crops; grain quality; hmw glutenin subunits; landraces; Molecular weight; Parameters; plant genetic resources; protein subunits; Triticum aestivum; Triticum dicoccum; Triticum monococcum subsp. monococcum; Triticum turgidum subsp. dicoccon; Wheat; wheat gluten; wheat species; winter wheat; Czech Republic
• ISSN: 1212-1975; 1212-1975; 1805-9325
• DOI: 10.17221/2664-cjgpb

The proportions of landraces in the Czech collection of wheat genetic resources significantly differentiates among wheat species, 4.2% in bread, 77.6% in emmer, and 80.0% in the einkorn wheat collections. A set of 10 selected emmer wheat landraces has been characterized by high molecular weight glutenin subunits (HMW-GSs). They were evaluated for 3 years in field trials, and described by grain quality parameters. Emmer wheat accessions differ considerably in the polymorphisms of HMW-GSs. Out of the total of 10 studied emmer wheat landraces, 5 accessions appeared to be homogeneous in the electrophoretic patterns of HMW-GSs; they were formed by a single glutenin line. Much higher crude protein content was detected in all of the emmer wheat accessions, in comparison with the control bread wheat cultivar. The proportion of this important component varied between 15.5% and 22.2%. On the other hand, SDS sedimentation, an important parameter of bread making quality, was very low (1.2-4.4 ml); and a similar situation has been recorded in the gluten index. Based on such results, the emmer wheat landraces can be considered potentially more suitable for other purposes than for the preparation of bread (e.g. for different grain mixtures, purée, etc.).