New sources of resistance to spot blotch in emmer wheat developed through mutagenesis

R. M. Marigoudra; S. A. Desai; H. C. Lohithaswa; I. K. Kalappanavar; R. R. Hanchinal

R. M. Marigoudra Dr. Sanjaya Rajaram Wheat Laboratory, All India Coordinated Wheat Improvement Project, University of Agricultural Sciences, Dharwad 580 005
S. A. Desai Dr. Sanjaya Rajaram Wheat Laboratory, All India Coordinated Wheat Improvement Project, University of Agricultural Sciences, Dharwad 580 005
H. C. Lohithaswa Dr. Sanjaya Rajaram Wheat Laboratory, All India Coordinated Wheat Improvement Project, University of Agricultural Sciences, Dharwad 580 005
I. K. Kalappanavar Dr. Sanjaya Rajaram Wheat Laboratory, All India Coordinated Wheat Improvement Project, University of Agricultural Sciences, Dharwad 580 005
R. R. Hanchinal Dr. Sanjaya Rajaram Wheat Laboratory, All India Coordinated Wheat Improvement Project, University of Agricultural Sciences, Dharwad 580 005

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Abstract

In India, three species of wheat viz., bread wheat (Triticum aestivum L.), macaroni wheat (Triticum durum Desf.) and emmer or dicoccum wheat (Triticum dicoccum (Schrank.) Schulb.) are cultivated. Scientific studies related to dicoccum wheat revealed that they are nutritionally superior as compared to commercially available bread and durum wheat with high protein and dietary fiber contents. Dicoccum based products have high satiety value, low digestibility, low glycemic value and has been considered as a therapeutic food in the management of diabetes [1].