Cereal Chem. 81(2):244–248 Red and white wheats must be segregated for marketing purposes because they have different end uses. Identification of wheat color is not straightforward, and currently there is interest in characterizing red and white wheats using spectroscopic methods and chemical tests. The kernels of both red and white wheats exhibit natural fluorescence that can be readily viewed...

Nrwly tlrvrloprti low amylosr lvhrats (fiitzrum ciu.rtii.um L.) liavr u~i iqur procrssirlg c.harac.trristic.s, and thus allow millers to blend defined levels of amylose in mixes requiring low-amylose flour. The amount of amylose synthesised during grain fill is dependent on the expression of three structural grlirs that rrlcotir isofi~rms of'gi-anulr-l-)ourid starch synthasr (GBSS). L i ~ i r s...

We used supernetworks with datasets of nuclear gene sequences and novel markers detecting retrotransposon insertions in ribosomal DNA loci to reassess the evolutionary relationships among tetraploid wheats. We show that domesticated emmer has a reticulated genetic ancestry, sharing phylogenetic signals with wild populations from all parts of the wild range. The extent of the genetic reticulatio...

Domestication of plants and animals is the major factor underlying human civilization. Cultivated wheats refer mainly to two types: the hexaploid bread wheat (Triticum aestivum) accounting for about 95% of world wheat production, and the tetraploid durum wheat (T. durum) accounting for the other 5%. T. aestivum derived from a cross between domesticated emmer T. dicoccum and the goat grass Aegil...

Sub-soil (> 30 cm) salinity and sodicity is a growing problem particularly in irrigated agricultural areas with rising water tables, poor water quality and/or deficient soil drainage. There were two objectives in this study; (1) to quantify the effect of sub-soil salinity and sodicity in grain yield of triticale, bread wheat and durum wheat and, (2) to determine if genotypes within and between ...