VARIETY ‑ THE MAIN FACTOR FOR IMPOVING THE QUALITY OF DURUM WHEAT (TRITICUM DURUM DESF.)
Mariya Mangova, Mirjana Menkovska, Ivanka Petrova, Tanko Kolev
Institute of Plant Genetic Resources, Sadovo, Bulgaria
blend_bg@yahoo.com
The grain quality of 16 durum wheat varieties with different origin was studied. The following qualitative traits were determined: 1000 kernel weight, test weight, vitreousness, crude protein, wet and dry gluten, yellow pigments, SDS sedimentation value. Bulgarian varieties have better physical characteristics of grain that are a precondition for good semolina yield. The varieties originated from Austria, France, Hungary, Italy and Spain have much higher content of yellow pigment in semolina and SDS sedimentation value. Better protein quality makes the group of these varieties a very good raw material for production of semolina and pasta. The dendrogram of the cluster analysis visualized the hierarchical grouping of the evaluated varieties. At a relatively low level they group in two clusters. The varieties Selyendur (Hungary) and Levante (Italy) were unique with the highest SDS sedimentation value. In this study 70.47 % of the total variation in the estimates of similarity was revealed by the first two components. The traitssuch as crud protein, wet gluten, SDS sedimentation value and yellow pigments had the greatest impact as far as clustering is concerned.
Keywords: durum wheat; 1000 kernel weigh; crud protein; SDS sedimentation; wet gluten; yellow pigment
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