Scholarly record
QUALITY CHARACTERISTICS OF WHOLE GRAINS FLOUR OF SOME MUTANT/RECOMBINANT WINTER WHEAT DH LINES
Abstract
Biotechnology represents unique applications of science that can be used to the development of crops with improved nutritional quality, resistance to pests and diseases and reduced cost of production. Agricultural biotechnology can help solve the global food crisis and make a positive impact on world hunger. Crops improved through biotechnology are producing higher yields and of quality. In this study, 10 DH lines derived from Triticum x Zea crosses and mutagenesis between two modern winter wheat genotypes (Izvor and F00628-34 line), were evaluated for quality characteristics of the whole grains flour. Highly significant differences were detected among lines for all investigated characters and comparative with their parental forms. As concern protein content of the flour, some mutant/recombinant line registered quite high percent: 16.8% ? Ai-II 193, 16.5% ? Ai-II 172 or 16.3% ? Ai-II 126. Values for Zeleny sedimentation indicate also that most of the experimented lines have good flour. Calculation of correlation indices indicates a stronger and positive correlation between protein content and Zeleny index and between hardness and water absorption (0.91). Same stronger, but negative correlation was found between moisture and Zeleny index (-0.91). Some of the mutant/recombinant lines, such as Ai- II 193, Ai-II 172 and Ai-II 126 presented quite high protein content and few other characteristics and as a result, these lines could be grown as a new and suitable release for the experimented region or as new sources of genes.
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