Morphology, Biochemical and Genomic Diversity of Hexaploid Wheat (Triticum aestivum L.) Varieties in Ethiopia: A Prospective Study
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Hexaploid Wheat (Triticum aestivum L.) is one of the most important food
cereals grown in many areas worldwide. World population is to increase by 2.6 billion
in 2050. Ethiopia is one of the world’s nine countries needed to increase food
production. Since few studies on genetic diversity & in adequate evaluation of bread
wheat varieties; my objective the project is to study genetic diversity of bread wheat
varieties using morphological, SSRs, good baking quality, grain quality performance
across environments, and compare and contrast all the mentioned characters. 121 bread
wheat varieties, arranged in 11x11 simple lattice design, will be studied at 3 agro
ecological regions of Ethiopia for 2013/14 using 25 morphological/phenotypic
parameters as a preliminary genetic diversity study from the field; 10 baking and
milling quality parameters of the varieties, seed storage protein using SDS
electrophoresis banding patterns, and DNA finger printing microsatellite markers of
each varieties in laboratory. Hence, the extent and nature of genetic diversity, grain
quality, environmental effects on seed storage proteins, genetic variation using SSRs
markers, and potential varieties for further breeding and improvement of nutritional and
baking quality suggested. Genetic diversity, plant breeders rely on during selection in
cultivar development, is one of the key factors for the improvement of many crop plants
including wheat. This research is of great interest and is in line with the current Global
Wheat Program, will contribute to the increasing of food security, improve productivity
and profitability of wheat farming and sustain natural resources in the developing
world.
Keywords
QK Botany, S Agriculture (General)