Phenotypic and genotypic diversity in an Argentinian durum wheat (Triticum turgidum L. var durum) panel

ACHILLI ANA LAURA; RONCALLO PABLO F.; LARSEN ADELINA OLGA; GONZÁLEZ LISARDO; MIRANDA RUBEN; DREISIGACKER SUSANNE; ECHENIQUE VIVIANA C.

Bologna

Conferencia; International Conference: From Seed To Pasta 3; 2018

UNIBO, CREA, CNR, CIMMYT

Durum wheat (Triticum turgidum L. var. durum) is the quintessential raw material needed to produce pasta, an important component of human diet. Argentina is one of main producers of pasta in the world, taking the eighth place. The aim of this work was to evaluate the genotypic and phenotypic variability of 61 Argentinean cultivars and breeding lines. Three experiments were performed in contrasting environments across the durum wheat production area. The analysis of the genetic diversity and the population structure was performed using 1,000 selected SNPs from the Axion 35K array in low linkage disequilibrium (r