Use of marker assisted selection to improve the quality of durum wheat (Review)
Keywords:
biochemical markers; durum wheat; molecular markers; qualityAbstract
The review includes detailed information on research on the problem of improving the quality of durum wheat to date. The difficulties accompanying the breeding process, the advantages and disadvantages of molecular and biochemical markers and the possibilities for sharing existing phenotypes with new biochemical and molecular studies, which can lead to rapid and effective quality improvement in this important food crop are discussed. Through marker-assisted selection, it is possible to transfer important gene regions encoding the γ-45 gliadin and LMW-2 glutenin proteins (associated with stronger gluten) into durum wheat selection lines.
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