دورية أكاديمية

Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties

التفاصيل البيبلوغرافية
العنوان: Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties
المؤلفون: Benvindo Maçãs, Rita Costa, Conceição Gomes, Ana Sofia Bagulho, Nuno Pinheiro, José Moreira, Armindo Costa, Manuel Patanita, José Dores, Sara Rodrigo
المصدر: Frontiers in Nutrition, Vol 11 (2024)
بيانات النشر: Frontiers Media S.A., 2024.
سنة النشر: 2024
المجموعة: LCC:Nutrition. Foods and food supply
مصطلحات موضوعية: germplasm, wheat breeding, quality, climate change, resilience, Nutrition. Foods and food supply, TX341-641
الوصف: IntroductionBeing one of the “big three” most cultivated cereals in the world, wheat plays a crucial role in ensuring global food/nutrition security, supplying close to 20% of the global needs for calories and proteins. However, the increasingly large fluctuations between years in temperatures and precipitation due to climate change cause important variations in wheat production worldwide. This fact makes wheat breeding programs a tool that, far from going out of fashion, is becoming the most important solution to develop varieties that can provide humanity with the sufficient amount of food it demands without forgetting the objective of quality.Material and methodsThe National Institute of Agricultural and Veterinary Research in Portugal has carried out a long-term experiment (9 years) in different locations to test four different bread-making wheat cultivars, each representing important variations in germplasm. Wheat yield and quality traits obtained by official methods were recorded in 18 different environments regarding temperature and precipitation.Results and discussionAccording to the ANOVA and PCA, protein content, wet gluten, dough tenacity, and extensibility were found to be highly affected by the environment. Paiva cultivar presented a higher yield in almost all the tested environments, but its quality traits varied enormously. Contrary behavior was recorded for Valbona cultivar. Antequera cultivar, with a production ranging between 4.7 and 9.3 tons/ha and a protein content between 11 and 16.8%, seems to be the most resilient cultivar regarding both productivity and quality of the flour with reference to changes in the main climate traits. The most ancient cultivar, Roxo, released in 1996, showed the worst results in this experiment, supporting the need to continue working in wheat breeding to meet the unavoidable changes in the environment.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2296-861X
Relation: https://www.frontiersin.org/articles/10.3389/fnut.2024.1393076/full; https://doaj.org/toc/2296-861X
DOI: 10.3389/fnut.2024.1393076
URL الوصول: https://doaj.org/article/db9201277e054251a537b988ef5f78b3
رقم الأكسشن: edsdoj.b9201277e054251a537b988ef5f78b3
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:2296861X
DOI:10.3389/fnut.2024.1393076