The hulled wheat species more cultivated in Italy are T. dicoccum (about 1500 ha) and T. spelta (about 500 ha). As far as T. dicoccum is concerned only landraces are cultivated; whereas for T. spelta improved varieties, mainly bred in Northern European Countries, are being grown. Sixty two accessions of the former species and seven of the latter were collected by CERMIS in the period 1990-1995. Morpho-physiological, agronomic and quality traits were evaluated. For some characters, such as: yield, heading time, kernel weight, lodging resistance and quality, a high variability was observed. Generally speaking the local populations, or the varieties selected in loco, are more suitable for cultivation than the accessions introduced from outside. As to the final use of grains and flours these plants species are more suitable for preparing traditional dishes or special "niche" products than the common widespread food like bread and "pasta". Finally, the hulled wheats are genetic resources which deserve to be maintained both on farm and in ex situ collections. © 2018 Società Botanica Italiana onlus.
Characterization of Italian landraces of hulled wheats (Triticum dicoccum Schubler e T. spelta L.) [Caratterizzazione di popolazioni italiane di frumenti vestiti (Triticum dicoccum Schubler e T. spelta L.)]
2001-01-01
Abstract
The hulled wheat species more cultivated in Italy are T. dicoccum (about 1500 ha) and T. spelta (about 500 ha). As far as T. dicoccum is concerned only landraces are cultivated; whereas for T. spelta improved varieties, mainly bred in Northern European Countries, are being grown. Sixty two accessions of the former species and seven of the latter were collected by CERMIS in the period 1990-1995. Morpho-physiological, agronomic and quality traits were evaluated. For some characters, such as: yield, heading time, kernel weight, lodging resistance and quality, a high variability was observed. Generally speaking the local populations, or the varieties selected in loco, are more suitable for cultivation than the accessions introduced from outside. As to the final use of grains and flours these plants species are more suitable for preparing traditional dishes or special "niche" products than the common widespread food like bread and "pasta". Finally, the hulled wheats are genetic resources which deserve to be maintained both on farm and in ex situ collections. © 2018 Società Botanica Italiana onlus.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
