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Wheat pp 494-510 | Cite as

Somaclonal Variation in Durum Wheat (Triticum durum Desf.)

  • F. Sági
  • B. Beke
  • L. Sági
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 13)

Abstract

In the shadow of bread wheat (Triticum aestivum L.), the other wheat crop, hard or durum wheat (Triticum durum Desf.) plays a secondary role as the source of semolina, the raw material of pasta products (see Bennici 1986). However, in contrast to the slowly diminishing bread consumption, there is a gradually growing demand for the durum-based foods (macaroni, spaghetti etc.). This trend is also clearly demonstrated by the relatively high market price (in 1988/ 1989: US $ 310.71 per metric ton) of durum wheat (source: Le Nouvelle Agriculteur, 1988, No. 102, p. 24). In Western Europe, great bread wheat grain reserves have accumulated during the last few years due to successive peak yields, while overproduction of durum wheat could not be observed.

Keywords

Bread Wheat Durum Wheat Callus Induction Callus Culture Somaclonal Variation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1990

Authors and Affiliations

  • F. Sági
    • 1
  • B. Beke
    • 1
  • L. Sági
    • 2
  1. 1.Cereal Research InstituteSzegedHungary
  2. 2.Agricultural Research InstituteHungarian Academy of ScienceMartonvásárHungary

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