Characterization of Triticum turgidum sspp. durum, turanicum, and polonicum grown in Central Italy in relation to technological and nutritional aspects

• DOI: 10.3389/fpls.2023.1269212
• Publication Date: 2023-12-06T08:26:55Z
• Authors: Samuela Palombieri; Marco Bonarrigo; Alessandro Cammerata; Giulia Quagliata; Stefania Astolfi; Domenico Lafiandra; Francesco Sestili; Stefania Masci
• Keywords: Triticum turgidum; Subspecies

Introduction Wheat is a staple food, with the two most common species being Triticum aestivum and turgidum ssp . durum Moreover, latter, T. , includes other tetraploid subspecies, among which sspp. turanicum (Khorasan wheat) polonicum (Polish wheat), whose importance has increased in last decades, representing alternative crops for marginal areas, addition to source of genetic diversity. Methods In this work, different accessions these three subspecies have been grown 2 years same environment characterized technological properties factors affecting nutritional quality, such as fiber amount content micro- macro-nutrients grains, root morphological traits. Results These analyses allowed identification, particular, Polish wheat accession showing better performances, higher positive macro-elements, lower toxic cadmium. The modern variety Svevo Pol2 showed lowest highest shoot:root ratio, respectively. high ratio was mainly attributable decrease growth. Although had biomass, its particular morphology made it more efficient nutrient uptake, evident from greater accumulation macro-nutrients. Discussion results underline that not possible draw general conclusions about difference between primitive wheats, but rather case-by-case approach should be chosen.