RESUMO
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.
RESUMO
The Near East climate ranges from arid to a Mediterranean, under which local wheat landraces have been grown for over millennia, assumingly accumulating a unique repertoire of genetic adaptations. In the current study, we subjected a subset of the Israeli Palestinian Landraces (IPLR) collection (n = 19: durum and bread wheat landraces, modern wheat cultivars, and landraces mixtures) to full-field evaluation. The multifield experiment included a semiarid site (2018-2019, 2019-2020) under low (L) and high (H) supplementary irrigation, and a Mediterranean site (2019-2020). Water availability had a major impact on crop performance. This was reflected in a strong discrimination between environments for biomass productivity and yield components. Compared to landraces, modern cultivars exhibited significantly higher grain yield (GY) across environments (+102%) reflecting the effect of the Green Revolution. However, under the Gilat19 (L) environment, this productivity gap was significantly reduced (only +39%). Five excelling landraces and the durum mix exhibited good agronomic potential across all trails. This was expressed in relatively high GY (2.3-2.85 t ha-1), early phenology (86-96 days to heading) and lodging resistance. Given the growing interest of stakeholders and consumers, these might be considered future candidates for the local artisanal wheat grain market. Yet, this step should be taken only after establishing an adjustable field management protocol.
RESUMO
BACKGROUND: For over a century, genetic diversity of wheat worldwide was eroded by continual selection for high yields and industrial demands. Wheat landraces cultivated in Israel and Palestine demonstrate high genetic diversity and a potentially wide repertoire of adaptive alleles. While most Israeli-Palestinian wheat landraces were lost in the transition to 'Green Revolution' semi-dwarf varieties, some germplasm collections made at the beginning of the 20th century survived in gene banks and private collections worldwide. However, fragmentation and poor conservation place this unique genetic resource at a high risk of genetic erosion. Herein, we describe a long-term initiative to restore, conserve, and characterize a collection of Israeli and Palestinian wheat landraces (IPLR). RESULTS: We report on (i) the IPLR construction (n = 932), (ii) the historical and agronomic context to this collection, (iii) the characterization and assessment of the IPLR's genetic diversity, and (iv) a data comparison from two distinct subcollections within IPLR: a collection made by N. Vavilov in 1926 (IPLR-VIR) and a later one (1979-1981) made by Y. Mattatia (IPLR-M). Though conducted in the same eco-geographic space, these two collections were subjected to considerably different conservation pathways. IPLR-M, which underwent only one propagation cycle, demonstrated marked genetic and phenotypic variability (within and between accessions) in comparison with IPLR-VIR, which had been regularly regenerated over â¼90 years. CONCLUSION: We postulate that long-term ex situ conservation involving human and genotype × environment selection may significantly reduce accession heterogeneity and allelic diversity. Results are further discussed in a broader context of pre-breeding and conservation. © 2019 Society of Chemical Industry.
