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Associations between geographical origin and morphological characters in bread wheat (Triticum aestivum L.)

Published online by Cambridge University Press:  12 February 2007

Andreas Börner ,
Marina Schäfer ,
Andrea Schmidt ,
Michael Grau  and
Jörn Vorwald
Andreas Börner*
Affiliation:
Institut für Pflanzengenetik und Kulturpflanzenforschung, Corrensstrasse 3, D-06466, Gatersleben, Germany
Marina Schäfer
Affiliation:
Institut für Pflanzengenetik und Kulturpflanzenforschung, Corrensstrasse 3, D-06466, Gatersleben, Germany
Andrea Schmidt
Affiliation:
Institut für Pflanzengenetik und Kulturpflanzenforschung, Corrensstrasse 3, D-06466, Gatersleben, Germany
Michael Grau
Affiliation:
Institut für Pflanzengenetik und Kulturpflanzenforschung, Corrensstrasse 3, D-06466, Gatersleben, Germany
Jörn Vorwald
Affiliation:
Institut für Pflanzengenetik und Kulturpflanzenforschung, Corrensstrasse 3, D-06466, Gatersleben, Germany
*
*Corresponding author: E-mail: [email protected]
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Abstract

We report the morphological typing of 13,337 accessions of bread wheat. The individual characters assessed were: awnedness, awn colour, glume colour, presence/absence of glume hairs, spike type, spike density, spike branching, grain colour, stem type (hollow/solid) and presence/absence of ligules. We have associated these morphological data with accession provenance, to analyse global patterns of the traits. Whereas some of the traits (awnedness, awn colour, glume colour, presence/absence of hairs on glumes, stem type) are concentrated in distinct geographical regions, others (spike type, spike density, grain colour, presence/absence of ligules) appear to be randomly distributed. Spike branching was not observed. Possible reasons for the geographical distributions of the characters, in the light of their inheritance, are discussed.

Keywords

genebank collectionsgeographical originmorphologyTriticum aestivum
Type
Research Article
Information
Plant Genetic Resources , Volume 3 , Issue 3 , December 2005 , pp. 360 - 372
Copyright
Copyright © NIAB 2005

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