Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco 56100, Mexico
Velu Govindan
Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco 56100, Mexico
Safure Güler
Breeding Department, Central Field Crop Research Institute, 06010 Ankara, Turkey
Carlos Guzman
Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain
Ajit Nehe
Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), 06010 Ankara, Turkey
Rachana Poudel
Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68588, USA
Devin Rose
Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68588, USA
Elena Gordeeva
Wheat Department, Institute of Cytology and Genetics SB RAS, 630090 Novosibirsk, Russia
Vladimir Shamanin
Department of Agronomy, Omsk State Agrarian University, 644008 Omsk, Russia
Kemal Subasi
Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), 06010 Ankara, Turkey
Yuriy Zelenskiy
Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), 010000 Astana, Kazakhstan
Elena Khlestkina
Wheat Department, Institute of Cytology and Genetics SB RAS, 630090 Novosibirsk, Russia
Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread). This study was based on unique material: two pairs of isogenic lines in a spring wheat cv. Saratovskaya-29 (S29) background differing only in Pp genes and grain color. In 2017, seven experiments were conducted in Kazakhstan, Russia, and Turkey with a focus on genotype and environment interaction and, in 2018, one experiment in Turkey with a focus on grain, flour, and bread quality. The effect of environment was greater compared to genotype for the productivity and quality traits studied. Nevertheless, several important traits, such as grain color and anthocyanin content, are closely controlled by genotype, offering the opportunity for selection. Phenolic content in purple-grained lines was not significantly higher in whole wheat flour than in red-colored lines. However, this trait was significantly higher in bread. For antioxidant activities, no differences between the genotypes were detected in both experiments. Comparison of two sources of Pp genes demonstrated that the lines originating from cv. Purple Feed had substantially improved productivity and quality traits compared to those from cv. Purple.
