Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Perspectives for Waxy and Partial Waxy Durum (Triticum Turgidum, L. Var. Durum) Wheats

Authors
item Vignaux, N. - PLNT SCI, NDSU, FARGO, ND
item Doehlert, Douglas
item Kianian, S. - PLNT SCI, NDSU, FARGO, ND
item Elias, E. - PLNT SCI, NDSU, FARGO, ND
item Grant, Linda
item Mcmullen, M. - PLNT SCI, NDSU, FARGO, ND

Submitted to: National Association of Wheat Growers Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: April 7, 2001
Publication Date: July 15, 2001
Citation: Vignaux, N., Doehlert, D.C., Kianian, S., Elias, E., Grant, L.A., McMullen, M. 2001. Perspectives for waxy and partial waxy durum (triticum turgidum, L. var. durum) wheats [abstract.] In: Proceedings of the 4th Annual National Wheat Industry Research Forum. New Orleans, LA. p. 45.

Technical Abstract: The waxy character was introgressed from a hard red winter wheat cultivar, Ike, into the high-protein durum cultivar Ben by backcrossing. Thirty-seven BC4F4 lines were evaluated for agronomic traits in a lattice design with two replicates and two locations in the summer of 2000. There were no differences between the full, partial and wild type BC-derived lines. These observations suggest that the four generations of backcrossing did not show any linkage drag from the donor parent, Ike, as far as agronomic traits. This report represents the first data on full and partial waxy durum starch characteristics. Data from the BC3 generation suggests that full waxy durum wheat is unsuited to pasta production because of higher cooking loss and undesirable texture (softness). However, partial waxy durum offers great potential because of higher firmness, lower water absorption and lower cooking loss. Because early backcross generation lines were used in this work, further investigations are currently underway on subsequent backcross generations to confirm and add to the results.

Last Modified: 10/24/2014