Evaluation of some durum wheat varieties, landraces and lines for grain and bulgur quality in Southeastern Anatolian region

Durum wheat has been widely used in human nutrition, especially as pasta and bulgur. Therefore, it is very important to develop new varieties that are appropriate to obtain high quality products for industry and consumer. This study was conducted to determine grain quality criteria related pasta quality and bulgur quality characteristics by using some durum wheat cultivars, landraces and advanced lines. And the relationships between pasta quality criteria and bulgur quality properties were investigated. In the research, 50 Turkish cultivars, 25 landraces and 75 advanced lines (total 3 groups and 150 genotypes) were used as main material. The study was performed in two phases including grain quality characteristics of durum wheats obtained from the field trials and bulgur quality properties. In the first phase of the study, field trials were carried out as two replications at two locations that are Diyarbakır based on rainfall and Kızıltepe supplement irrigation conditions in the 2012-2013 growing season. Genotypes have been researched for generally accepted grain quality properties which is suitable for durum wheats. According to this properties, superior 15 registered varieties, 15 landraces and 20 advanced lines were selected to use bulgur quality analysis. In the second phase of the study, firstly it have been identified some grain quality characteristics of selected 50 genotypes, then subjected to bulgur quality analysis. Later, it was observed the changes between grain and bulgur phase. At the last stage pasta and bulgur quality characteristics were compared. As a result of the study, it has been determined that Altıntaç-95, Eminbey, Güneyyıldızı, Svevo, Zenit and Zühre varieties can be used for pasta making in terms of grain quality properties and Pitagora, Zühre, Svevo, Devedişi, Sorgül, Malatya-Kunduru, H12, H22, H27 and H55 genotypes can be used for bulgur over bulgur quality properties. Also, semolina color and protein ratio that are durum wheat grain qualty traits were related with bulgur quality properties. Therefore both quality properties can be used indirect selection criterion to develop high quality bulgur genotypes. Due to not found any relationship between vitreousness ratio and mSDS value that are other grain quality traits and bulgur quality properties, it has been understood that mentioned properties can be neglected in the selection for bulgur wheat. Key Words: Bulgur, Durum wheat, Landrace, Quality, Pasta