Growth and Photosynthetic Activity of Selected Spelt Varieties (Triticum aestivum ssp. spelta L.) Cultivated under Drought Conditions with Different Endophytic Core Microbiomes
نویسندگان
چکیده
منابع مشابه
Physiological assessment of drought tolerance in wheat (Triticum aestivum L.) varieties under moisture stress conditions
Drought is one of the major limiting factors in wheat production in Pakistan. Five commercial wheat varieties; Chakwal-97, Inqilab-91, Margalla-99, NR-234 and Wafaq2001 were grown in pots in glasshouse. Plants were subjected to three consecutive drought cycles at tillering, pre-anthesis and milky growth stages by withholding water till leaf rolling started. Measurements of physiological respons...
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The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moi...
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Fluorescent in situ hybridization (FISH) relies on fluorescent-labeled probes to detect specific DNA sequences in the genome, and it is widely used in cytogenetic analyses. The aim of this study was to determine the karyotype of T. aestivum and T. spelta hybrids and their parental components (three common wheat cultivars and five spelt breeding lines), to identify chromosomal aberrations in the...
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The antioxidant activity of wheatgrass, which is consumed as a dietary supplement, was estimated at different levels. The methods employed include FRAP (ferric reducing antioxidant power), ABTS (2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (1,1'-diphenyl-2-picrylhydrazyl) assays. Aqueous and ethanol extracts of wheatgrass grown under different conditions over a period of 6, 7, 8,...
متن کاملSpelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled spelt and five soft winter wheat...
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ژورنال
عنوان ژورنال: International Journal of Molecular Sciences
سال: 2020
ISSN: 1422-0067
DOI: 10.3390/ijms21217987