Yield and Quality in Purple-Grained Wheat Isogenic Lines

Authors

Alexey Morgounov, International Maize and Wheat Improvement Center & Omsk State Agrarian UniversityFollow
Yasar Karaduman, Transitional Zone Agricultural Research InstituteFollow
Beyhan Akin, International Maize and Wheat Improvement CenterFollow
Sinan Aydogan, Central Field Crop Research InstituteFollow
Peter Stephen Baenziger, University of Nebraska - LincolnFollow
Madhav Bhatta, University of Wisconsin- MadisonFollow
Vladimir Chudinov, Karabalyk Agricultural Experimental StationFollow
Susanne Dreisigacker, International Maize and Wheat Improvement CenterFollow
Velu Govindan, International Maize and Wheat Improvement CenterFollow
Safure Güler, Central Field Crop Research InstituteFollow
Carlos Guzman, Universidad de CórdobaFollow
Ajit Nehe, International Maize and Wheat Improvement CenterFollow
Rachana Poudel, University of Nebraska - LincolnFollow
Devin J. Rose, University of Nebraska-LincolnFollow
Elena Gordeeva, Institute of Cytology and Genetics SB RASFollow
Vladimir Shamanin, Omsk State Agrarian UniversityFollow
Kemal Subasi, International Maize and Wheat Improvement CenterFollow
Yuriy Zelenskiy, International Maize and Wheat Improvement CenterFollow
Elena Khlestkina, Institute of Cytology and Genetics SB RAS & N.I. Vavilov All-Russian Institute of Plant Genetic ResourcesFollow

ORCID IDs

https://orcid.org/0000-0003-1306-3572

https://orcid.org/0000-0002-9109-6954

https://orcid.org/0000-0002-4959-0481

https://orcid.org/0000-0002-1797-9273

https://orcid.org/0000-0002-1409-9297

https://orcid.org/0000-0002-1333-6318

Document Type

Article

Date of this Version

1-8-2020

Citation

2020 by the authors.

Comments

Agronomy 2020, 10, 86; doi:10.3390/agronomy10010086 www.mdpi.com/journal/agronomy

Abstract

Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread). This study was based on unique material: two pairs of isogenic lines in a spring wheat cv. Saratovskaya-29 (S29) background differing only in Pp genes and grain color. In 2017, seven experiments were conducted in Kazakhstan, Russia, and Turkey with a focus on genotype and environment interaction and, in 2018, one experiment in Turkey with a focus on grain, flour, and bread quality. The eect of environment was greater compared to genotype for the productivity and quality traits studied. Nevertheless, several important traits, such as grain color and anthocyanin content, are closely controlled by genotype, offering the opportunity for selection. Phenolic content in purple-grained lines was not significantly higher in whole wheat flour than in red-colored lines. However, this trait was significantly higher in bread. For antioxidant activities, no differences between the genotypes were detected in both experiments. Comparison of two sources of Pp genes demonstrated that the lines originating from cv. Purple Feed had substantially improved productivity and quality traits compared to those from cv. Purple.