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首页> 美国卫生研究院文献>Foods >Is the Technological Quality of Old Durum Wheat Cultivars Superior to That of Modern Ones When Exposed to Moderately High Temperatures during Grain Filling?
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Is the Technological Quality of Old Durum Wheat Cultivars Superior to That of Modern Ones When Exposed to Moderately High Temperatures during Grain Filling?

机译：在灌浆过程中将小麦置于中等高温下旧硬质小麦品种的技术质量是否优于现代小麦品种？

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The growing interest in old durum wheat cultivars, due to enhanced consumer attention on healthy, traditional products and low-input agricultural systems, partly relies on their different quality characteristics compared to modern cultivars. Nine Italian durum wheat cultivars from different breeding periods were compared in two late-sown (January) field trials in order to subject their grain filling period to high temperatures similar to those expected in the future. Late sowing moved anthesis forward by about 10 days and increased the mean temperature during grain filling by 1.3 °C compared to that obtained when using the common sowing period of November–December. In these conditions, old cultivars were on average less productive than modern ones (2.36 vs. 3.54 tons ha , respectively), had a higher protein percentage (13.8% vs. 11.1%), a lower gluten index (24.3% vs. 56.3%), and a lower alveographic W (baking strength) (64 vs. 100 J 10 ). The differences were partly associated to variations in the gliadins:glutenins ratio. It depended on the genotype whether the grain and semolina protein percentage and gluten strength compensated one another in terms of alveographic indices to give the dough a strength similar to that of the modern cultivars in the range of moderately high temperatures, which resulted from delayed sowing. Further studies aimed at exploring the genetic variability of quality traits in the large genetic pool represented by the several Italian old and intermediate durum wheat cultivars still available are therefore advisable.
机译：由于消费者对健康，传统产品和低投入农业体系的关注度提高，对硬质小麦品种的兴趣日益增长，部分原因是它们与现代品种相比具有不同的质量特征。在两个后期播种（一月）田间试验中比较了九个来自不同育种时期的意大利硬粒小麦品种，以使其籽粒灌浆期经受与未来预期相似的高温。与11月至12月的常规播种期相比，后期播种使花期提前了约10天，并且使籽粒灌浆期间的平均温度提高了1.3°C。在这些条件下，旧品种的平均生产力要比现代品种低（分别为2.36和3.54吨公顷），蛋白质含量更高（13.8％对11.1％），面筋指数更低（24.3％对56.3％） ）和较低的薄层扫描W（烘烤强度）（64对100 J 10）。差异部分与麦醇溶蛋白：谷蛋白的比例变化有关。取决于基因型，谷物和粗面粉的蛋白质百分数和面筋强度是否可以通过航空影像学指标相互补偿，以使面团在中等高温范围内具有与现代品种相似的强度，这是由于播种延迟造成的。因此，建议进行进一步的研究，以探索仍可利用的几种意大利老硬杜伦小麦品种代表的大型遗传库中品质性状的遗传变异。

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