The effect of stripe rust on the quality of Australian wheat varieties

1990 ◽  
Vol 41 (5) ◽  
pp. 827 ◽  
Author(s):  
L O'Brien ◽  
JS Brown ◽  
JF Panozzo ◽  
MJ Archer
Keyword(s):  
Stripe Rust ◽  
Field Experiments ◽  
Grain Protein Content ◽  
Wheat Varieties ◽  
Flour Milling ◽  
Australian Wheat ◽  
Dough Development Time ◽  
Milling Yield ◽  
Disease Free

The effect of stripe rust on the processing quality of Australian wheat varieties was examined over a four year period. Each year in field experiments, stripe rust was allowed to develop naturally on one half of each plot block while the other was kept disease free using three weekly applications of fungicide. Changes in grain quality were observed with susceptible varieties when subjected to an epiphytotic of the disease. Stripe rust caused kernels to be shrivelled, which resulted in reduced test weight and flour milling yield and increased grain protein content. Dough properties were also affected. Dough development time was shorter, mixing tolerance deteriorated and extensograph maximum resistance was lower for susceptible varieties affected by the disease.

Molecular characterisation of the NAM-1 genes in bread wheat in Australia

2018 ◽  
Vol 69 (12) ◽  
pp. 1173 ◽  
Author(s):  
Rongchang Yang ◽  
Angela Juhasz ◽  
Yujuan Zhang ◽  
Xueyan Chen ◽  
Yinjun Zhang ◽  
...  
Keyword(s):  
Triticum Aestivum L ◽  
Grain Protein Content ◽  
Molecular Characterisation ◽  
Nucleotide Polymorphisms ◽  
Wild Type ◽  
Wheat Varieties ◽  
Gene Variation ◽  
B1 Gene ◽  
Australian Wheat ◽  
Functional Alleles

The wheat NAM-B1 and NAM-A1 genes are positively associated with grain protein content (GPC) in wheat. We conducted molecular characterisation of the NAM-1 genes in 51 Australian wheat varieties (Triticum aestivum L.), with the aim of improving GPC and nitrogen-usage efficiency in Australian wheat. In summary, the wild type NAM-B1 gene, which originated from Israel, was identified in two Australian wheat varieties. Five varieties contained a deletion allele, whereas the majority (43) harboured a non-functional NAM-B1 allele and one variety contained both functional and non-functional alleles. Twenty-six Australian wheat varieties contained the NAM-A1a haplotype, which was similar to its well-characterised homoeolog NAM-B1 wild type and associated with high GPC. The NAM-D1 gene in the 51 wheat varieties was also characterised, and no gene variation in the exon regions was noted; only two single-nucleotide polymorphisms in introns 1 and 2 were found among the 51 varieties.

Effect of geographic location of growth on wheat milling yield, farinograph properties, flour protein and residue protein

1977 ◽  
Vol 28 (1) ◽  
pp. 5 ◽  
Author(s):  
L O'Brien ◽  
RA Orth
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Development Time ◽  
Protein Quality ◽  
Geographic Location ◽  
Wheat Breeding ◽  
Flour Milling ◽  
Flour Protein ◽  
Dough Development Time ◽  
Milling Yield

The relationship between farinograph dough breakdown and the proportion of flour protein insoluble in 0 . 0 5M acetic acid (residue protein) was investigated for a number of wheats each grown at six locations in the Mallee and Wimmera regions of Victoria. At each location a highly significant correlation was obtained (R ranging from 0.84 to 0.93), which indicated that the 'residue test' could be used as a selection tool in wheat-breeding programs. Regressions of flour milling yield, flour protein content, farinograph water absorption, dough development time and dough breakdown, and the proportion of residue protein were calculated for each parameter for the wheats grown at Dooen against those for wheats grown at each other location. Variables largely dependent on protein 'quality', viz. dough breakdown, dough development time and residue protein, ranked the wheats similarly at each location of growth. Rankings according to milling yield, farinograph water absorption and flour protein content differed more markedly between locations.

Quantitative effects of leaf and stem rusts on yield and quality of wheat

1971 ◽  
Vol 11 (52) ◽  
pp. 550 ◽  
Author(s):  
BR Keed ◽  
NH White
Keyword(s):  
Stem Rust ◽  
Field Experiments ◽  
Yield Loss ◽  
Maximum Yield ◽  
Yield Reduction ◽  
Maximum Loss ◽  
Yield And Quality ◽  
Australian Wheat ◽  
Individual Grains

The effects of Puccinia recondita and/or P. graminis var. tritici on the yield and quality of four Australian wheat cultivars were measured in 18 field experiments. Fortnightly applications of Dithane. S-31(R) provided almost rust-free plots for comparison with plots in which rust was allowed to develop. Leaf and stem rust intensities were assessed using the key diagram of Large and Griffin. Leaf rust caused a maximum loss of yield of 26 per cent on Mendos and 22 per cent on Gamut. Stem rust on 1156.238 caused losses of up to 49 per cent while both leaf and stem rusts on Gabo resulted in a maximum yield loss of 55 per cent. With all four cultivars, most of the yield reduction was caused by a reduction in the weight of individual grains, reflected in the losses in 1,000 grain weights. Infection by leaf or stem rust generally resulted in a reduction in bushel weight and protein content.

Contributions of glutenin and puroindoline genes to grain quality traits in southern Australian wheat breeding programs

2006 ◽  
Vol 57 (2) ◽  
pp. 179 ◽  
Author(s):  
H. A. Eagles ◽  
Karen Cane ◽  
R. F. Eastwood ◽  
G. J. Hollamby ◽  
Haydn Kuchel ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Grain Quality ◽  
Genotypic Variation ◽  
Wheat Breeding ◽  
Wagga Wagga ◽  
Breeding Programs ◽  
Dough Development Time ◽  
Milling Yield

Glutenin genes were known to influence maximum dough resistance (Rmax), dough extensibility (extensibility), and dough development time, whereas puroindoline genes were known to influence grain hardness, flour water absorption (water absorption), and milling yield. These are important determinants of grain quality of wheat in Australia. This study was conducted to investigate the combined effect of these genes on Rmax, extensibility, dough development time, water absorption, and milling yield in a large dataset assembled from the breeding programs based at Horsham, Victoria; Roseworthy, South Australia; and Wagga Wagga, New South Wales; for at least 10 seasons. The effect of the glutenin genes on Rmax, extensibility, and dough development time was confirmed, as was the effect of the puroindoline genes on water absorption and milling yield. In addition, puroindoline genes were shown to significantly affect extensibility and dough development time. The Pina-D1a/Pinb-D1b genotype increased extensibility, dough development time, and milling yield relative to the Pina-D1b/Pinb-D1a genotype. Both of these genotypes are present in cultivars classified as hard-grained in southern Australia. Therefore, the allelic composition of both glutenin and puroindoline genes is required to predict the grain quality of hard wheat in southern Australian breeding programs. The glutenin and puroindoline genes in combination accounted for more than 50% of the genotypic variance for these traits, except for milling yield, but a substantial proportion of the genotypic variation could not be attributed to these genes, indicating that other genes affecting the traits were present in the populations of these wheat-breeding programs.

scholarly journals Photoperiod sensitivity affects flowering duration in wheat

2016 ◽  
Vol 155 (1) ◽  
pp. 32-43 ◽  
Author(s):  
H. E. JONES ◽  
M. LUKAC ◽  
B. BRAK ◽  
M. MARTINEZ-EIXARCH ◽  
A. ALHOMEDHI ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Plant Architecture ◽  
Field Experiments ◽  
Strong Relationship ◽  
Photoperiod Sensitivity ◽  
Pleiotropic Effects ◽  
Wheat Line ◽  
Wheat Varieties ◽  
Flowering Duration

SUMMARYFlowering and successful pollination in wheat are key determinants of both quantity and quality of grain. Bread wheat line ‘Paragon’, introgressed with single or multiple daylength insensitivity alleles was used to dissect the effects on the timing and duration of flowering within a hierarchical plant architecture. Flowering of wheat plants was observed in a series of pot-based and field experiments. Ppd-D1a was the most potent known allele affecting the timing of flowering, requiring the least thermal time to flowering across all experiments. The duration of flowering for individual lines was dominated by the shift in the start of flowering in later tillers and the number of tillers per plant, rather than variation in flowering duration of individual spikes. There was a strong relationship between flowering duration and the start of flowering with the earliest lines flowering for the longest. The greatest flowering overlap between tillers was recorded for the Ppd-1b. Across all lines, a warmer environment significantly reduced the duration of flowering and the influence of Ppd-1a alleles on the start of flowering. These findings provide evidence of pleiotropic effects of the Ppd-1a alleles, and have direct implications for breeding for increased stress resilient wheat varieties.

Microsatellites as markers for Australian wheat improvement

2001 ◽  
Vol 52 (12) ◽  
pp. 1121 ◽  
Author(s):  
N. Harker ◽  
L. R. Rampling ◽  
M. R. Shariflou ◽  
M. J. Hayden ◽  
T. A. Holton ◽  
...  
Keyword(s):  
Molecular Marker ◽  
Genetic Markers ◽  
Wheat Breeding ◽  
Genetic Maps ◽  
Wheat Varieties ◽  
Breeding Programs ◽  
Wheat Improvement ◽  
Australian Wheat ◽  
Mapping Populations

Microsatellite markers have been shown to be highly polymorphic and simple to use in hexaploid wheat. This study aimed to establish microsatellites as informative markers for Australian wheat improvement. By screening microsatellites developed as part of the Wheat Microsatellite Consortium and other available microsatellite sources, 257 informative microsatellites for Australian wheat varieties were identified and reported in the Australian National Wheat Molecular Marker Program microsatellite database (http://www.scu.edu.au/research/cpcg/). Of these, 151 microsatellites identifying 172 loci were scored on at least 1 of 4 double haploid mapping populations and were then integrated, where possible, into existing genetic maps. Polymorphism information content values were calculated for most microsatellites to establish a reference for their value for future investigations. The mapping of available microsatellites enhances the quality of the genetic maps and may provide useful genetic markers for traits of interest to the Australian wheat breeding programs.

Genetic and environmental variation for grain quality traits routinely evaluated in southern Australian wheat breeding programs

2002 ◽  
Vol 53 (9) ◽  
pp. 1047 ◽  
Author(s):  
H. A. Eagles ◽  
G. J. Hollamby ◽  
R. F. Eastwood
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Grain Quality ◽  
Wheat Breeding ◽  
Breeding Programs ◽  
Environmental Correlations ◽  
Flour Protein ◽  
Australian Wheat ◽  
Dough Development Time ◽  
Milling Yield

Milling yield, maximum dough resistance (Rmax), dough extensibility, flour protein concentration (flour protein), particle size index (PSI), water absorption, and dough development time are important determinants of grain quality and are routinely evaluated in Australian wheat breeding programs. Information on allelic variation at the 6 loci determining glutenin proteins is also regularly obtained and used to predict Rmax and extensibility. For each character, except dough development time, 4029 observations on 2377 lines and 94 environments were analysed to estimate genotypic and environmental variances, heritabilities, genotypic and environmental correlations, and the effects of glutenin genes. A subset was analysed for dough development time. Milling yield, Rmax, extensibility, PSI, water absorption, and dough development time had intra-class correlation coefficients, or broad-sense heritabilities, between 0.66 and 0.76, and extensibility had a value of 0.52, with flour protein at 0.36. Genotypic and environmental correlations between extensibility and flour protein were high at +0.78 and +0.85, respectively. Rmax had a genotypic correlation with dough development time of +0.67, which was substantially due to pleiotropic effects of glutenin genes. Rmax, extensibility, PSI, and dough development time were influenced by glutenin genes. For Rmax about 50% of the genotypic variance could be explained by glutenin genes. For extensibility about 50% could be explained by flour protein, with 50% of the remainder by the inclusion of glutenin genes. For dough development time about 15% could be explained by flour protein, with a further 30% by glutenin genes. For PSI, about 40% of the genotypic variation could be accounted for by glutenin genes after the removal of the effects of flour protein and milling yield. We concluded that dough development time could be added to Rmax and extensibility as a trait that can be usefully predicted by the glutenin genes, but more work is required for PSI.

scholarly journals ФОРМУВАННЯ ЯКОСТІ ХЛІБА З БОРОШНА ПШЕНИЦІ СПЕЛЬТИ

2021 ◽  
Vol 1 (98) ◽  
pp. 254-262
Author(s):  
V. B. Kovalev ◽  
O. I. Trembitskaya ◽  
T. V. Klimenko ◽  
S. V. Fedorchuk ◽  
Yu. L. Petukhov
Keyword(s):  
Wheat Flour ◽  
Rating Scale ◽  
Grain Protein Content ◽  
Soft Wheat ◽  
Wheat Bread ◽  
Convex Shape ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Growing Conditions

One of the most important problems of mankind remains food, the increase in the number of allergy sufferers and the reduction of food quality and food safety, in particular. Aim. To study the issues of forming the quality of spelt wheat flour bread in Polissia. Methods. Laboratory, mathematical and statistical, physico-chemical. Results. Spelt wheat contains 12–21% more protein than modern varieties of soft wheat. Thus, when conducting research in 2018–2019 under Brusyliv district conditions on poor sandy soils, this statement was confirmed. The quality of spelt wheat bread differed significantly from that of soft wheat. Thus, Zoria Ukrainy spelt wheat bread had the correct convex shape and colour, while Darunok Podillia wheat flour did not keep its shape, had a torn concave surface and a pale grey colour. Compared to Zoria Ukrainy bread, bread made from Europe variety spelt flour had a slightly worse appearance – a light brown semi-oval surface with small cracks. The highest score on bread appearance was obtained from Zoria Ukrainy spelt wheat flour – 4–5 points, the lowest - from soft wheat – 1–2 points. This indicator of Europe variety spelt wheat was at the level of 2–4 points. The bread crumb of all wheat varieties had a large uniform but thick-walled holes or 2 points according to the rating scale. The highest bread softness was obtained from spelt wheat bread – 5 points, and in soft wheat it was at the level of 1 point. The bread crumbs colour of soft wheat and Zoria Ukrainy spelt wheat was dark, and of Europe variety – dirty yellow due to the use of wallpaper flour in the recipe. There is a direct high correlation between the grain protein content and the bread softness (r = 0.82±0.007). It is obvious that the highest culinary quality of spelt wheat bread is obtained due to its content. Conclusions. Under the same growing conditions, Darunok Podillia soft wheat was significantly inferior to spelt wheat. Bread baked from spelt wheat wallpaper flour had a better appearance, the correct shape and more pronounced taste. Europe spelt wheat grain, which is the result of Triticum aestivum/Triticum spelta hybridization, was inferior to the quality indicators of Zoria Ukrainy variety.

The performance of three Australian wheat varieties at high levels of nitrogen supply

1964 ◽  
Vol 4 (12) ◽  
pp. 39 ◽  
Author(s):  
KP Barley ◽  
NA Naidu
Keyword(s):  
Soil Water ◽  
Field Experiments ◽  
Low Fertility ◽  
Nitrogen Fertilizers ◽  
Wheat Varieties ◽  
Australian Wheat ◽  
Dry Seasons ◽  
Grain Nitrogen ◽  
Nitrogen Contents ◽  
Nitrogen Percentage

The response of Gabo, Javelin 48, and Bencubbin 48 to nitrogen fertilizers has been compared and changes in soil water and mineral nitrogen contents during the growing season described. Field experiments were conducted on a red brown earth at low and moderate fertility levels in wet and in dry seasons. Nitrogen fertilizer increased tillering early in the season, the greatest increase being shown by Bencubbin. In three of four experiments application of nitrogen led to earlier depletion of soil water, and high rates (60 lb an acre, 120 lb an acre of nitrogen) reduced the grain yield. Gabo was less affected than the other two varieties. On low fertility sites each fertilizer increment produced a considerable increase in grain nitrogen percentage.

Grain quality of spring wheat varieties

2017 ◽  
Vol 17 (1) ◽  
pp. 15-20
Author(s):  
S Batbold
Keyword(s):  
Spring Wheat ◽  
Grain Quality ◽  
High Yield ◽  
Wheat Varieties ◽  
Wheat Production ◽  
Main Crop ◽  
Flour Production ◽  
Dough Development Time ◽  
1000 Grain Weight

Spring wheat is main crop of Mongolia and sown more 90% of agricultural planting area. Total wheat production of Mongolia are increasing gradually, but out of strong and valuable wheat for bread and flour production. Main case of providing sustainable wheat production are develop and widely cultivate strong and valuable wheat varieties resistant to abiotic stresses, with high yield and good quality. Spring wheat varieties by HMW-GS loci were similar, but variety Darkhan-166 /Arvin/ was more than others varieties. Wheat varieties Darkhan-144, KP-547-12, Darkhan-131, Darkhan-144 and KP-561-12 have a high 1000 grain weight (41.5-44.8 g). Spring wheat varieties KP-547-12, Darkhan-131 and KP-561-12 have a high dry gluten content (13.1-14.2%). Water absorption of spring wheat varieties were 61-62% and by this parameters Darkhan-131, Darkhan-166 and KP-547-12 varieties were a high. Dough development time of wheat varieties were 8-13 мин and Darkhan-131, Darkhan-166, Darkhan-172 and KP-547-12 varieties have a high flour power. Wheat varieties Darkhan-131 and KP-547-12 have a high dough energy (828.8-857.2 g.mm).

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