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Breeding in bread-making wheat varieties for Mediterranean climate

2024Artigo científico Acesso aberto
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dc.contributor.authorMaçãs, Benvindo
dc.contributor.authorCosta, Rita
dc.contributor.authorGomes, Conceição
dc.contributor.authorBagulho, Ana Sofia
dc.contributor.authorPinheiro, Nuno
dc.contributor.authorMoreira, José
dc.contributor.authorCosta, Armindo
dc.contributor.authorPatanita, Manuel
dc.contributor.authorDores, José
dc.contributor.authorRodrigo, Sara
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblFrontiers Media
dc.date.accessioned2025-02-28T22:07:58Z
dc.date.available2025-02-28T22:07:58Z
dc.date.issued2024
dc.descriptionPublisher Copyright: Copyright © 2024 Maçãs, Costa, Gomes, Bagulho, Pinheiro, Moreira, Costa, Patanita, Dores and Rodrigo.
dc.description.abstractIntroduction: Being one of the “big three” most cultivated cereals in the world, wheat plays a crucial role in ensuring global food/nutrition security, supplying close to 20% of the global needs for calories and proteins. However, the increasingly large fluctuations between years in temperatures and precipitation due to climate change cause important variations in wheat production worldwide. This fact makes wheat breeding programs a tool that, far from going out of fashion, is becoming the most important solution to develop varieties that can provide humanity with the sufficient amount of food it demands without forgetting the objective of quality. Material and methods: The National Institute of Agricultural and Veterinary Research in Portugal has carried out a long-term experiment (9 years) in different locations to test four different bread-making wheat cultivars, each representing important variations in germplasm. Wheat yield and quality traits obtained by official methods were recorded in 18 different environments regarding temperature and precipitation. Results and discussion: According to the ANOVA and PCA, protein content, wet gluten, dough tenacity, and extensibility were found to be highly affected by the environment. Paiva cultivar presented a higher yield in almost all the tested environments, but its quality traits varied enormously. Contrary behavior was recorded for Valbona cultivar. Antequera cultivar, with a production ranging between 4.7 and 9.3 tons/ha and a protein content between 11 and 16.8%, seems to be the most resilient cultivar regarding both productivity and quality of the flour with reference to changes in the main climate traits. The most ancient cultivar, Roxo, released in 1996, showed the worst results in this experiment, supporting the need to continue working in wheat breeding to meet the unavoidable changes in the environment.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent635635
dc.identifier.doi10.3389/fnut.2024.1393076
dc.identifier.issn2296-861X
dc.identifier.otherPURE: 106501211
dc.identifier.otherPURE UUID: ec504a78-9d3d-40e7-8f6a-e43aaa3ef334
dc.identifier.otherScopus: 85201528528
dc.identifier.urihttp://hdl.handle.net/10362/180008
dc.identifier.urlhttps://www.scopus.com/pages/publications/85201528528
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04551%2F2020/PT
dc.relationGREEN-IT "Bioresources for Sustainability"
dc.relationGREEN-IT "Bioresources for Sustainability"
dc.subjectclimate change
dc.subjectgermplasm
dc.subjectquality
dc.subjectresilience
dc.subjectwheat breeding
dc.subjectFood Science
dc.subjectEndocrinology, Diabetes and Metabolism
dc.subjectNutrition and Dietetics
dc.subjectSDG 3 - Good Health and Well-being
dc.subjectSDG 13 - Climate Action
dc.titleBreeding in bread-making wheat varieties for Mediterranean climateen
dc.title.subtitlethe need to get resilient varietiesen
dc.typejournal article
degois.publication.titleFrontiers in Nutrition
degois.publication.volume11
dspace.entity.typePublication
oaire.awardNumberUIDB/04551/2020
oaire.awardNumberUIDP/04551/2020
oaire.awardTitleGREEN-IT "Bioresources for Sustainability"
oaire.awardTitleGREEN-IT "Bioresources for Sustainability"
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04551%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04551%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication2fc0876b-18ea-4e7e-99d4-3eb1b3abb9f3
relation.isProjectOfPublication669c9480-f3f2-491d-9706-d3f1b91d163d
relation.isProjectOfPublication.latestForDiscovery669c9480-f3f2-491d-9706-d3f1b91d163d

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