Trait collection of spring durum wheat by pasta properties as a source of valuable starting material for breeding

Abstract

Aim. To evaluate the genetic diversity of spring durum wheat accessions, to systematize them, to select reference accessions for pasta qualities and valuable economic traits, and to form a trait collection. Results and Discussion. 2016-2019 studies resulted in the trait collection by pasta qualities based on the genetic diversity of spring durum wheat accessions from the NCPGRU collection. The trait collection comprises 64 accessions from 11 countries (including 17 Ukrainian accessions; the foreign ones were received from the following countries: 22 accessions from Kazakhstan; nine – from Russia; three – from Italy; three – from France; three – from Azerbaijan; two – from Canada; Belarus, USA, Syria, and Albania provided one accessions each). The collection accessions represent one botanical species (Triticum durum Desf.) and seven varieties (var. falcatimelanopus, var. hordeiforme, var. leucomelan, var. leucurum, var. melanopus, var. muticohordeiforme, var. rubriprovinciale). The collection was formed by 20 traits, including; in addition to the main indicators of pasta qualities of grain (vitreousness, flour and pasta color, weight increase, volume increase, cooking loss, total pasta score), valuable economic traits were also studied: growing period, performance, plant height, resistance to diseases and lodging, thousand kernel weight, protein content in grain and flour. Eleven spring durum wheat accessions with high pasta qualities (the total score of 7.0-9.0 points) were identified: Meisa, Nadiusha, МІП Kseniia (UKR), Omskaia Biriuza, Dar Chernozemia 2 (RUS), Rozaliia (BLR), Boshak, Kustanayskaia 1, Asangaly 20 (KAZ), Valdyur (FRA), and Capeiti 8 (ITA). The collection comprises 12 valuable accessions registered with the NCPGRU: Kharkivska 27, Kharkivska 39, Terra, MIP Raiduzhna, Damsinskaia 40, Valnova, Capeiti 8, Senatore Cappelli, etc. Conclusions. Decline in the spring durum wheat area in Ukraine leads to the production of pasta mainly from bread wheat flour or from imported raw materials. Our research is focused on solving this problem. The trait collection by pasta qualities is of significant value for science and production. It is starting material to breed new productive cultivars with high grain quality and a set of important economic characteristics.