Landraces and obsolete cultivars of minor wheat species in the czech collection of wheat genetic resources

The proportions of landraces in the Czech collection of wheat genetic resources significantly differentiates among wheat species, 4.2% in bread, 77.6% in emmer, and 80.0% in the einkorn wheat collections. A set of 10 selected emmer wheat landraces has been characterized by high molecular weight glutenin subunits (HMW-GSs). They were evaluated for 3 years in field trials, and described by grain quality parameters. Emmer wheat accessions differ considerably in the polymorphisms of HMW-GSs. Out of the total of 10 studied emmer wheat landraces, 5 accessions appeared to be homogeneous in the electrophoretic patterns of HMW-GSs; they were formed by a single glutenin line. Much higher crude protein content was detected in all of the emmer wheat accessions, in comparison with the control bread wheat cultivar. The proportion of this important component varied between 15.5% and 22.2%. On the other hand, SDS sedimentation, an important parameter of bread making quality, was very low (1.2-4.4 ml); and a similar situation has been recorded in the gluten index. Based on such results, the emmer wheat landraces can be considered potentially more suitable for other purposes than for the preparation of bread (e.g. for different grain mixtures, purée, etc.).