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Mailing Address:
The Robert H. Smith Institute of
Plant Sciences and Genetics
in Agriculture
Herzl 229, Rehovot 7610001, Israel

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Neomi Maimon 
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Prof. Naomi Ori
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E-mail: naomi.ori@mail.huji.ac.il

 

Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy

Citation:

Curzon, A. Y. ; Chandrasekhar, K. ; Nashef, Y. K. ; Abbo, S. ; Bonfil, D. J. ; Reifen, R. ; Bar-El, S. ; Avneri, A. ; Ben-David, R. . Distinguishing Between Bread Wheat And Spelt Grains Using Molecular Markers And Spectroscopy. J Agric Food Chem 2019, 67, 3837-3841.

Date Published:

2019 Apr 03

Abstract:

The increasing demand for spelt products requires the baking industry to develop accurate and efficient tools to differentiate between spelt and bread wheat grains. We subjected a 272-sample spelt-bread wheat set to several potential diagnostic methods. DNA markers for γ-gliadin-D ( GAG56D), γ-gliadin-B ( GAG56B), and the Q-gene were used, alongside phenotypic assessment of ease-of-threshing and near-infrared spectroscopy (NIRS). The GAG56B and GAG56D markers demonstrated low diagnostic power in comparison to the Q-gene genotyping, which showed full accordance with the threshing phenotype, providing a highly accurate distinction between bread wheat and spelt kernels. A highly reliable Q classification was based on a three-waveband NIR model [Kappa (0.97), R-square (0.93)], which suggested that this gene influences grain characteristics. Our data ruled out a protein concentration bias of the NIRS-based diagnosis. These findings highlight the Q gene and NIRS as important, valuable, but simple tools for distinguishing between bread wheat and spelt.

Last updated on 12/19/2019