• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.314-321
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• 2018

Durum (Triticum turgidum L. ssp. durum) is a major crop species cultivated for human consumption worldwide. In Tunisia, salt stress is one of the main problems that limit crop production. 'Mahmoudi' was selected as the most salt-sensitive out of 11 Tunisian durum cultivars. Using the salt-tolerant cultivar 'Om Rabia', resistant and susceptible cultivars were evaluated to compare genetic responses under salt stress. At the fully expanded third leaf stage, salt stress was applied by submerging the pots in 500 mM NaCl for 5 min every day for saline water irrigation in the greenhouse. The treatment was applied for 1 week and salt stress tolerance was determined by changes of growth parameters to the control condition. The salt tolerance trait index and salt tolerance index were calculated and used as selection criteria. The expression levels of TdHKT1;4, TdHKT1;5, and TdSOS1 were examined using qPCR. For further evaluation of physiological responses, salt stress (150 mM NaCl) was additionally applied for 48 h at the fully expanded third-leaf stage. Increased expression of the genes responsible for salt tolerance and proline content in tolerant durum can be used to broaden genetic diversity and provide genetic resources for the durum breeding program.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.4
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• pp.392-402
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• 1997

The morphological traits of different types of primary trisomics(2n=28＋1) in durum wheat, Triticum durum var. hordeiforme(2n=28 AABB) were compared with disomics (2n=28) through the examination of reciprocal gene action on the extra chromosomes. However it was not easy to distinguish morphologically the trisomies containing A genome from those containing B genome. These results suggested that the chromosomal location of the major genes for some morphological traits exists on homoeologous chromosome. It is important that these results revealed the homoeology and linkage groups of both A and B genomes in durum wheat. These primary trisomies will be valuable materials for the trisomic analysis and genetic mapping on the chromosome of both A and B genomes in durum wheat. Furthermore, it must be useful for the evolutionary study of Triticum durum(AABB) and Triticum squarrosa(DD) by way of the ancester species of Triticum aesitivum(AABBDD).

• Journal of Plant Biotechnology
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• v.49 no.2
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• pp.131-138
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• 2022

An efficient genetic transformation protocol is a fundamental requirement for high regeneration capacity from cultivated durum wheat (Triticum durum) varieties. In this study, wereportedtheeffectsoftwoauxins,2,4-dichlorophenoxyaceticacid(2,4-D)and4-amino-3,5,6-trichloropicoli nicacid(picloram), at a concentration of 2 mg/Laloneandincombination on the embryogenic callus and plantlet regeneration of four durum wheat varieties (Amria, Chaoui, Marouane, and Tomouh) using mature embryos (MEs) and immature embryos (ImEs). Significanteffectsofvariety,culturemedium(theauxinused),andvariety-mediuminteraction were observed on the callus weight and plantlet regeneration of both MR and ImE explants. The medium used for callus induction significantly affected plantlet regeneration (p < 0.001). Comparedto2,4-D, picloram led to a higher plantlet regeneration rate in both ME and ImE explants (19.8% and 40.86%, respectively). Plantlet regeneration also varied significantly depending on the variety and medium used. PicloramledtohighplantletregenerationofbothME and ImE explants in all varieties except Tomouh, which showed high plantlet regeneration of ME explants in 2,4-D. A comparison of ME and ImE responses indicated that ImEs are the best explants for high plantlet regeneration in durum wheat. Ourfindingssuggestthatpicloramisthebestauxin and should be used instead of 2,4-D due to its positive effect on increasing plant regeneration of durum wheat ME and ImE explants.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.343-370
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• 2023

Developing improved wheat varieties is vital for global food security to meet the rising demand for food. Therefore, assessing the genetic diversity across wheat genotypes is crucial. This study examined the diversity of 168 durum wheat and 47 common wheat collections from 54 different countries using twelve agro-morphological parameters. Geumgang, a prominent Korean common wheat variety, was used as a control. Both qualitative and quantitative agronomical characteristics showed wide variations. Most durum wheats were shown to possess dense spikes (90%), while common wheats showed dense (40%) or loose (38%) spikes, with yellowish-white being the dominant spike color. The majority of the accessions were awned regardless of wheat type, yellowish-white being the main awn color. White or red kernels were produced, with white kernels dominating in both common (74%) and durum (79%) wheats. Days to heading (DH) and days to maturity (DM) were in the ranges of 166-215 and 208-250 days, respectively, while the culm length (CL), spike length (SL), and awn length (AL) were in the ranges of 53.67-163, 5.33-18.67, and 0.50-19.00 cm, respectively. Durum wheats possessed the shortest average DH, DM, and SL, while common wheat had the longest CL and AL (p < 0.05). Common wheats also exhibited the highest average one-thousand-kernel weight. Hierarchical cluster analysis, aided by principal component analysis, grouped the population into seven clusters with significant differences in their quantitative variables (p < 0.05). In conclusion, this research revealed diversity among common and durum wheat genotypes. Notably, 26 durum wheat and 17 common wheat accessions outperformed the control, offering the potential for developing early-maturing, high-yielding, and lodging-resistant wheat varieties.

• The Plant Pathology Journal
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• v.34 no.2
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• pp.139-142
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• 2018

Pyrenophoratritici-repentis is the causal agent of tan spot. According to their ability to produce necrosis and/or chlorosis on a set of four differential bread wheats, the isolates of this fungus are currently grouped into eight races. When durum wheat genotypes were added to the differential set, a new virulence type was identified in Algeria. The isolates showing this virulence pattern are unable to attack bread wheat while they cause necrosis in durum genotypes. In this work, characterization of those isolates was based on pathological and molecular aspects. This included inoculation of bread and durum wheat, and virulence gene analysis using PCR and sequencing. The results showed that all isolates caused a resistance on all bread wheats of the differential set, while they produced necrosis in durum. ToxA and ToxB genes were amplified in all isolates, whereas toxb was absent. Sequence analysis for both genes showed no differences with those found in the two functional genes. The presence of two genes, ToxA and ToxB, despite the absence of symptoms usually caused by their products, suggests the existence of a new homologous for these two genes yet unknown. The presence of ToxA in the isolate unable to produce necrosis in Glenlea is reported for the first time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• The Plant Pathology Journal
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• v.27 no.4
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• pp.354-359
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• 2011

Chemotype composition of Fusarium graminearum strains, isolated from durum wheat kernels from naturally FHB infected fields in Northern and Central Italy, was investigated by multiplex PCR. The different climatic and environmental conditions of the two examined areas separated by the Apennines affected the composition of chemotypes. 15Ac-DON chemotype was predominant in both the sub areas. Nivalneol chemotype was more frequent in the warmer sub area.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• Korean Journal of Plant Resources
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• v.4 no.1
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• pp.5-12
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• 1991

A combination of acerocarininc-Wright C-banding technique was utilized to identify each chromosomes in durum wheat ,Triticum durum var. Hordeiforme (2n=4x=28 AABB), This technique elucidated qualitativr and quantitative traits of the indi-vidual chromosomes In coinplement. Most comspicuous bands were observed at thecentromere of B-genome chronmosomes. Each chromosomes of A-genome had some-what weak centromeric, proximal and terminal bands. Chromosomes 2A and 4A hasa small subterminal bands. 6A is smallest and metacentric chromosome and , has two faint interstitial band. Chromosomes 1B and 6B showed satellite and constriction lage band. Short arm of 3B has three heavily interstitial bands. Both arms of chromosome 4B has a lagc centromeric band and a very lage proximal band. 5B had heavilycentromeric band and the long arm showed prominent two interstitial bands. Chromo-somes 25 and 7B has a small terminal band of both arms.

• The Plant Pathology Journal
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• v.38 no.1
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• pp.1-11
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• 2022

Fusarium culmorum is one of the most important causal agents of root rot of wheat. In this study, 10 F. culmorum isolates were collected from farms located in five agro-ecological regions of Morocco. These were used to challenge 20 durum wheat genotypes via artificial inoculation of plant roots under controlled conditions. The isolate virulence was determined by three traits (roots browning index, stem browning index, and severity of root rot). An alpha-lattice design with three replicates was used, and the resulting ANOVA revealed a significant (P < 0.01) effect of isolate (I), genotype (G), and G × I interaction. A total of four response types were observed (R, MR, MS, and S) revealing that different genes in both the pathogen and the host were activated in 53% of interactions. Most genotypes were susceptible to eight or more isolates, while the Moroccan cultivar Marouan was reported resistant to three isolates and moderately resistant to three others. Similarly, the Australian breeding line SSD1479-117 was reported resistant to two isolates and moderately resistant to four others. The ICARDA elites Icaverve, Berghisyr, Berghisyr2, Amina, and Icaverve2 were identified as moderately resistant. Principal component analysis based on the genotypes responses defined two major clusters and two sub-clusters for the 10 F. culmorum isolates. Isolate Fc9 collected in Khemis Zemamra was the most virulent while isolate Fc3 collected in Haj-Kaddour was the least virulent. This work provides initial results for the discovery of differential reactions between the durum lines and isolates and the identification of novel sources of resistance.