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Published in Crop Sci 14:420-422 (1974)
© 1974 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Quality Characteristics of Tall and Semidwarf Near-Isogenic Lines of Durum Wheat1

L. R. Joppa and D. E. Walsh2

The semidwarf genes derived from ‘Norin-10’ have been transferred to durum wheat (Triticum turgidum L.). The desired flour quality of durum wheat and common wheat (T. aestivum L. em. Thell.) is very different. The transfer of a gene or genes from common to durum wheat along with the semidwarf genes could be deleterious. Twenty-six pairs of near-isogenic lines of durum wheat were grown at two locations in each of 2 years. The semidwarf lines did not differ significantly from the tall lines for any of the 10 quality characteristics studied. We concluded that the semidwarf genes were not associated with any of the 10 quality characteristics and that semidwarf durums with adequate quality can be produced. There were significant differences between pairs of lines for 9 of the 10 characters. Correlations among the various quality characters were significant.

Key Words: Vitreousness • Protein • Semolina yield • Specks • Absorption • Semolina color • Spaghetti color • Firmness • Cooking weight • Cooking loss • Test weight • Seed weight • Macaroni

1 Joint contribution of Agricultural Research Service, USDA and North Dakota Agricultural Experiment Station. Published with approval of the Director. Journal Paper No. 473. Mention of a trademark, name, proprietary product or specific equipment does not constitute a guarantee or warranty by the USDA and does not imply its approval to the exclusion of other products that may also be suitable.

2 Research Geneticist, ARS, USDA; and Associate Professor, Department of Cereal Chemistry, North Dakota State University, Fargo, ND 58102.

Received for publication September 26, 1973.




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