Genetic variation of technological quality in durum wheat
Durum wheat (Triticum durum) is a widely cultivated wheat species, with approximately 75% of global production consumed in the Mediterranean region. Its cultivation has remained a staple food for local populations, particularly in Tunisia and other Maghreb countries, where it is primarily used for...
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| Format: | Article |
| Language: | Arabic |
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Arid regions institute
2025-04-01
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| Series: | Journal of Oasis Agriculture and Sustainable Development |
| Subjects: | |
| Online Access: | https://www.joasdjournal.org/index.php/joasd/article/view/240 |
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| _version_ | 1849762713892290560 |
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| author | Nejla TURKI Hassiba Chahdoura Safia Elbok Moncef Harrabi |
| author_facet | Nejla TURKI Hassiba Chahdoura Safia Elbok Moncef Harrabi |
| author_sort | Nejla TURKI |
| collection | DOAJ |
| description |
Durum wheat (Triticum durum) is a widely cultivated wheat species, with approximately 75% of global production consumed in the Mediterranean region. Its cultivation has remained a staple food for local populations, particularly in Tunisia and other Maghreb countries, where it is primarily used for pasta, couscous, and bread. Despite the widespread cultivation of wheat in Tunisia, the country is currently facing food insecurity, and the conditions under which durum wheat is grown have a significant impact on its quality-related parameters. This study aims to investigate the genetic variation of technological quality in both local and imported durum wheat varieties, with the goal of identifying useful parameters for future breeding requirements. The results indicate that the imported varieties Ismur and Portodur, which exhibit resistance to lodging and various diseases, are suitable for the needs of farmers. Additionally, the imported varieties Ismur and Silur, along with the local variety Nasr, meet the criteria for gluten and protein content, making them valuable for the semolina industry.
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| format | Article |
| id | doaj-art-acc977dcc3a4499c9f708b4bcc3927db |
| institution | DOAJ |
| issn | 2724-699X 2724-7007 |
| language | Arabic |
| publishDate | 2025-04-01 |
| publisher | Arid regions institute |
| record_format | Article |
| series | Journal of Oasis Agriculture and Sustainable Development |
| spelling | doaj-art-acc977dcc3a4499c9f708b4bcc3927db2025-08-20T03:05:39ZaraArid regions instituteJournal of Oasis Agriculture and Sustainable Development2724-699X2724-70072025-04-0170110.56027/JOASD072024Genetic variation of technological quality in durum wheatNejla TURKI0Hassiba ChahdouraSafia ElbokMoncef HarrabiISSAT Durum wheat (Triticum durum) is a widely cultivated wheat species, with approximately 75% of global production consumed in the Mediterranean region. Its cultivation has remained a staple food for local populations, particularly in Tunisia and other Maghreb countries, where it is primarily used for pasta, couscous, and bread. Despite the widespread cultivation of wheat in Tunisia, the country is currently facing food insecurity, and the conditions under which durum wheat is grown have a significant impact on its quality-related parameters. This study aims to investigate the genetic variation of technological quality in both local and imported durum wheat varieties, with the goal of identifying useful parameters for future breeding requirements. The results indicate that the imported varieties Ismur and Portodur, which exhibit resistance to lodging and various diseases, are suitable for the needs of farmers. Additionally, the imported varieties Ismur and Silur, along with the local variety Nasr, meet the criteria for gluten and protein content, making them valuable for the semolina industry. https://www.joasdjournal.org/index.php/joasd/article/view/240Durum wheatQuality related parametersFarmer’s needsSemolina industry's needs |
| spellingShingle | Nejla TURKI Hassiba Chahdoura Safia Elbok Moncef Harrabi Genetic variation of technological quality in durum wheat Journal of Oasis Agriculture and Sustainable Development Durum wheat Quality related parameters Farmer’s needs Semolina industry's needs |
| title | Genetic variation of technological quality in durum wheat |
| title_full | Genetic variation of technological quality in durum wheat |
| title_fullStr | Genetic variation of technological quality in durum wheat |
| title_full_unstemmed | Genetic variation of technological quality in durum wheat |
| title_short | Genetic variation of technological quality in durum wheat |
| title_sort | genetic variation of technological quality in durum wheat |
| topic | Durum wheat Quality related parameters Farmer’s needs Semolina industry's needs |
| url | https://www.joasdjournal.org/index.php/joasd/article/view/240 |
| work_keys_str_mv | AT nejlaturki geneticvariationoftechnologicalqualityindurumwheat AT hassibachahdoura geneticvariationoftechnologicalqualityindurumwheat AT safiaelbok geneticvariationoftechnologicalqualityindurumwheat AT moncefharrabi geneticvariationoftechnologicalqualityindurumwheat |