The phenotypic characterization of Rivet wheat accessions (Triticum turgidum L. ssp. turgidum) for grain quality and other agronomic properties

Abstract

Abstract Currently, there is an increased interest in obsolete accessions of cultivated species that do not meet modern agronomic requirements. A tetraploid Rivet wheat, which has a common genepool with durum wheat, is among them. Unlike the latter, Rivet wheat has so far been little involved in genetic and molecular studies. Technological properties of grain, which determine its end-use, are characterized especially weakly and fragmentarily. The purpose of this study was to evaluate a phenotypic diversity in six accessions of Rivet wheat from the collection of Gatersleben genebank (IPK, Germany) for these and other economically important traits. Milling parameters of grain, gluten content and quality, and physical properties of dough were studied. All characteristics, except flour particles diameter demonstrated a substantial variability. The difference for thousand grain weight was 12 g, for gluten content – 8%. The total grain vitreousness was in the range of 48–82%. Gluten, in general, had a low extensibility. One of the samples showed a high elasticity of dough and high flour strength according to alveograph. Two samples showed a darkening of gluten during washing, which indicates a high activity of polyphenol oxidases. The accessions also differed in yield components and in flowering date greater than 10 days. The variety in grain quality indicates the possibility of using Rivet wheat for a wider range of flour products compared to durum wheat. The obtained phenotypic data allow the purposeful use of Rivet wheat samples both in agricultural production and in scientific research.