the objective of this investigation was to evaluate the magnitude of g × e interaction effects on durum wheat grain yield and to identify superior genotypes adapted to the test environments. twenty improved durum wheat genotypes were tested in five locations over three growing seasons. combined anova indicated that the effect of year (y) was significant and that of the location (l) was not, but...

in order to study grain yield, yield components and growth indices in wheat, the experiment was carried out with five wheat cultivars at rbcd arrangement with 4 replications at gorgan university of agricultural sciences and natural resources. the cultivars included zagros, tajan, kohdasht, durum and n81-18 line. to measure studied traits (leaf, stem and shoot dried weight and leaf area) fifteen...

The reduced risk of chronic diseases related to whole grain consumption is in part attributed to their high antioxidant content. Many studies have been performed on the in vitro antioxidant capacity of cereals, but in vivo studies are necessary. We have evaluated and compared the effect of whole grain durum wheat bread and whole grain Kamut khorasan bread on the oxidative status in rats. Two di...

Nitrogen management in combination with sustainable agronomic techniques can have a great impact on the wheat grain proteome influencing its technological quality. In this study, proteomic analyses were used to document changes in the proportion of prolamins in mature grains of the newly released Italian durum wheat cv Achille. Such an approach was applied to wheat fertilized with urea (UREA) a...

In natural conditions cereals can be infested by pathogenic fungi. These can reduce the grain yield and quality by contamination with mycotoxins which are harmful for plants, animals, and humans. To date, performed studies of the compounds profile have allowed for the distinction of individual species of fungi. The aim of this study was to determine the profile of volatile compounds and trichot...

Wheat yield and quality parameters are spatially variable because of inherent spatial variability of factors affecting crop at a field scale. The following semolina quality parameters were analyzed in 100 georeferenced locations, in a 12-ha durum wheat field in southern Italy: protein content (PC, %), dough strength (W = Jx10 ) and tenacity/extensibility ratio (P/L). The study identified few ho...