In-Field Comparative Study of Landraces vs. Modern Wheat Genotypes under a Mediterranean Climate

Performance and Stability Analysis of Selected Durum Wheat Genotypes Differing in Their Kernel Characteristics

Breeding of high-yielding and stable durum wheat varieties with improved kernel characteristics is needed for dry regions around the globe. The aim of this study was to investigate the performance and stability of eight durum wheat genotypes varying in their kernel characteristics across 15 contrasting environments. The tested material included three recombinant inbred lines (NUR-072, NUR-106 and NUR-238) derived from a cross between Norsi, a Jordanian landrace with special kernel characteristics and UC1113 Yr36+Gpc-B1, an elite line from USA. Field trials were carried out for three constitutive growing seasons under rainfed conditions, except for three environments where supplementary irrigation was provided. After the harvest, grain yield (GY), total yield (TW), and harvest index (HI) were recorded. Additionally, several kernel-related traits, including thousand kernel weight (TKW), kernel area (KA), kernel width (KW), kernel length (KL), kernel circularity (KC), and kernel length-width ratio (KL:KW) were evaluated. Analysis of variance for all tested traits revealed high significant variations (p ≤ 0.01) between the genotype (except for TW) and the genotype × environment (G × E) interaction. Genotype effect contributed to substantial percentage of variation (>75%) for KA, KL, KC and KL:KW, whereas KW showed a lower percentage similar to GY. Regarding the G × E effect, explained variation was highest for the TW (67.79%), and lowest for KL (6.47%). For GY, Norsi produced significantly the lowest mean value (249.99 g.m^-2) while, Bolenga produced the highest mean value (377.85 g.m^-2) although no significant differences were observed with the remaining genotypes. On the other hand, Norsi, NUR-072 and NUR-106 showed best performance for TKW and kernel-related traits with NUR-106 producing the highest mean value for KL (9.07 mm). The GGE biplot and AMMI analysis of GY identified Bolenga, Um Qais and NUR-106 as good performers across several environments, while Norsi exhibited the poorest performance. For TKW, Norsi was the best performer across different environments followed by NUR-106, which showed excellent performance under irrigated and saline conditions. For stability analysis, NUR-106 emerged as the most stable genotype in this study for GY and several kernel-related traits, particularly for KL and KC. In conclusion, the results of this study offer valuable insights for durum wheat breeders seeking to develop high-yielding and stable varieties with special kernel characteristics suitable for cultivation in dry areas.

Basil (Ocimum basilicum) Landraces Can Be Used in a Water-Limited Environment

Basil (Ocimum basilicum L.) is a member of the Labiatae family and is one of the most widely consumed aromatic and medicinal plants in many countries due to its numerous properties and uses. The objective of the study was to determine whether landraces are better adapted to water-limited environments compared to commercial cultivars. Irrigation levels and genotypes affected plant height and leaf area index, with 25% and 33% higher values observed under complete irrigation, respectively. Additionally, limited water availability resulted in a 20% reduction in dry matter yield and a 21% reduction in essential oil yield over the three years in all of the genotypes tested, specifically in the lower irrigation treatment (d₄₀), compared to the control treatment (d₁₀₀). The landraces that performed the best under limited water supply were Athos white spike (AWS) and Gigas white spike (GWS), indicating their suitability for environments with limited water resources. The results demonstrate that there are landraces that can be utilized in dryland climates with appropriate water management, enabling water conservation and utilization of fields in water-scarce areas for irrigation purposes.

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces

Introduction

During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes.

Methods

Initially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronomic traits, grain and flour quality. Then, a representative subset of the IPLR was selected and compared to modern varieties for dough quality, rheology, aroma and taste using both whole and refined flours and breads. The sensory panel used 40 subjects who evaluated common protocol or sourdough breads made by four artisan bakers.

Results

Results show modern durum cultivar C-9 had superior rheological properties (gluten index, elasticity, dough development time) as compared with landraces, while bread landrace 'Diar Alla' was markedly preferable for baking in relation to the modern cultivar Gadish. Baking tests and subsequent sensory evaluation clearly demonstrated a preference toward refined breads, apart from whole breads prepared using sourdough starters. In bread wheat, loaves baked using landrace flour were scored higher in several quality parameters, whereas in durum lines, the opposite trend was evident. Loaves baked from landraces 'Diar Alla' and to a lesser extent 'Hittia Soada' presented a markedly different aroma from the control loaves prepared from modern flours, both in terms of overall compositions and individual compounds, including classes such as pyranones, pyrazines, furans and pyrroles (maltol). Modern lines, on the other hand, were consistently richer in terpenes and phenylpropanoids. Further analysis demonstrated a significant association between specific aroma classes and sensory attributes scored by panelists.

Discussion

The findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads.

Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change

Addressing the challenges of climate change and durum wheat production is becoming an important driver for food and nutrition security in the Mediterranean area, where are located the major producing countries (Italy, Spain, France, Greece, Morocco, Algeria, Tunisia, Turkey, and Syria). One of the emergent strategies, to cope with durum wheat adaptation, is the exploration and exploitation of the existing genetic variability in landrace populations. In this context, this review aims to highlight the important role of durum wheat landraces as a useful genetic resource to improve the sustainability of Mediterranean agroecosystems, with a focus on adaptation to environmental stresses. We described the most recent molecular techniques and statistical approaches suitable for the identification of beneficial genes/alleles related to the most important traits in landraces and the development of molecular markers for marker-assisted selection. Finally, we outline the state of the art about landraces genetic diversity and signature of selection, already identified from these accessions, for adaptability to the environment.

A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy)

The cultivation of wheat has been part of the evolution of human civilisation since ancient times. Wheat breeding has modified some of its characteristics to obtain improved varieties with high production potential that better meet the demands of the bread and pasta industry. Even today, there are still old varieties, landraces, adapted to particular environments. They are still cultivated in some areas because of the interest shown by the market in typical bakery products expressing the cultural heritage of local communities. The aim of this work was to evaluate the bio-agronomic and bakery characteristics of four modern genotypes, one old cultivar and two landraces of wheat typically grown in Calabria (Southern Italy). The experiment was carried out over two years in two different locations, during which the main bio-agronomic and quality traits related to bread making aptitude were detected. A marked difference was found between the landraces and the other genotypes in both agronomic and technological characteristics. Despite the higher protein and gluten content, landraces were found to have a significantly lower gluten index.