UTILIZATION OF GENETIC RESOURCES TO IMPROVE THE QUALITY OF DURUM AND BREAD WHEATS

Analysis of gliadins and glutenins contained in seeds of durum and bread wheat accessions maintained at the Istituto del Germoplasma permitted the identification of genotypes with peculiar electrophoretical patterns. A relatively high number of durum and bread wheats were found to lack entire gliadin groups. The study evidence the presence of ample variation for storage proteins (gliadins and glutenins) and same of interesting forms found deserve further attention in view of their possible usefulness in breeding programs.