Cytology and morphology of the amphiploid Hordeum chilense � triticum turgidum conv. Durum

Euphytica ◽  
1982 ◽  
Vol 31 (1) ◽  
pp. 261-267 ◽  
Author(s):  
A. Martin ◽  
E. Sanchez-Mongelaguna
Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 113
Author(s):  
María-Dolores Rey ◽  
Carmen Ramírez ◽  
Azahara C. Martín

Polyploidization, or whole genome duplication (WGD), has an important role in evolution and speciation. One of the biggest challenges faced by a new polyploid is meiosis, in particular, discriminating between multiple related chromosomes so that only homologs recombine to ensure regular chromosome segregation and fertility. Here, we report the production of two new hybrids formed by the genomes of species from three different genera: a hybrid between Aegilops tauschii (DD), Hordeum chilense (HchHch), and Secale cereale (RR) with the haploid genomic constitution HchDR (n = 7× = 21); and a hybrid between Triticum turgidum spp. durum (AABB), H. chilense, and S. cereale with the constitution ABHchR (n = 7× = 28). We used genomic in situ hybridization and immunolocalization of key meiotic proteins to establish the chromosome composition of the new hybrids and to study their meiotic behavior. Interestingly, there were multiple chromosome associations at metaphase I in both hybrids. A high level of crossover (CO) formation was observed in HchDR, which shows the possibility of meiotic recombination between the different genomes. We succeeded in the duplication of the ABHchR genome, and several amphiploids, AABBHchHchRR, were obtained and characterized. These results indicate that recombination between the genera of three economically important crops is possible.


Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1717
Author(s):  
Giovanna Visioli ◽  
Marta Lauro ◽  
Teofilo Vamerali ◽  
Cristian Dal Cortivo ◽  
Anna Panozzo ◽  
...  

Tritordeum is a novel hexaploid cereal derived from the cross between a wild Chilean barley species (Hordeum chilense Roem. et Schultz) and durum wheat (Triticum turgidum ssp. durum Desf.) that is potentially of great interest for human nutrition. In this study, a commercial and an experimental Tritordeum cultivar were analyzed in comparison with a reference durum wheat under conventional and organic management. We demonstrate that Tritordeum is better adapted to organic farming through an increase in the below-ground rhizosphere community of the Bacteroidetes phylum, which includes many bacteria species known to exert beneficial effects on plants, particularly for root growth. Despite a considerably lower grain yield, Tritordeum had better quality traits than durum wheat, particularly under organic farming vs. conventional management, with respect to total protein contents, high molecular weight glutenin subunits, antioxidant free phenols and nutrients (i.e., calcium, potassium, sulphur, iron, and zinc), depending on the cultivar. We conclude that Tritordeum is a promising cereal in light of its quality traits and adaptability to sustainable crop management practices, such as organic farming, although further improvement in yield potential should be pursued by breeding and by optimising the cultivation method.


Bragantia ◽  
2003 ◽  
Vol 62 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Ronald José Barth Pinto ◽  
Carlos Alberto Scapim ◽  
Juan Bautista Alvarez ◽  
Luis Miguel Martin Martin

A duplicação cromossômica dos híbridos entre Hordeum chilense e Triticum turgidum conv. durum originou o tritórdeo hexaplóide (X Tritordeum Ascherson et Graebner), um novo cereal cujas características estão sendo avaliadas. Com o objetivo de obter maiores informações sobre o potencial do tritórdeo para a qualidade de panificação e componentes do rendimento de grãos, foi instalado em 1996 em Córdoba, Espanha, um experimento de campo com três repetições. O desempenho de três linhagens de tritórdeo foi comparado com o rendimento de duas variedades comerciais de trigo, duas de trigo duro e quatro de triticale. O conjunto de resultados indicou perspectivas do tritórdeo para o desenvolvimento de variedades altamente produtivas com aceitável qualidade de panificação, especialmente por se tratar de uma espécie nova e ainda pouco melhorada.


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