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Agronomic and Quality Characteristics of 1AS.1AL-1DL Translocation Lines of Durum Wheat Carrying Glutenin Allele Glu-D1d

Klindworth, Daryl L., Hareland, Gary A., Elias, Elias M., Xu, Steven S.
Crop science 2005 v.45 no.1 pp. 77
Triticum turgidum subsp. durum, durum wheat, chromosome translocation, translocation lines, Triticum aestivum, wheat, glutenins, alleles, agronomic traits, baking quality, breadmaking quality, genotype-environment interaction, grain yield, North Dakota
Markets for durum wheat (L. var. could be expanded if cultivars with dual-purpose end-use could be developed. The allele, located on chromosome 1D of bread wheat (L.), encodes for high-molecular-weight glutenin subunits 1Dx5 and 1Dy10, and this allele is highly desirable for good baking quality. Lines of durum carrying on a 1AS.1AL-1DL translocation chromosome and also segregating for the low-molecular-weight I (LMWI; weak gluten) or low-molecular-weight II (LMWII; strong gluten) allele of were available for this study. Our objective was to test the agronomic and baking quality of the 1AS.1AL-1DL translocation lines. The translocation lines in a ‘Renville’ background, and carrying either the LMWI or LMWII banding patterns, were grown in yield trials conducted at two North Dakota environments from 1998 through 2002. Grains from translocation lines were milled and mixing and baking characteristics were determined. Grain yield of translocation lines were lower than that of Renville, but the two highest yielding translocation lines were similar to Renville for lodging score, heading date, and plant height. The translocation lines had reduced 1000-kernel weight and a significant genotype × environment interaction for farinogram characteristics. Compared with Renville, mean loaf volumes were not improved. Translocation lines having LMWI had better mixing stability and loaf volume than lines having LMWII. While the results suggest agronomic traits can be sufficiently improved, commercial production of the translocation lines may not be feasible without more consistent mixing traits and improved baking characteristics.