Durum wheat varieties grown in NSW since 1965: agronomy and quality

Abstract

Key findings • Australian durum varieties have had a yield increase of 90% since the first variety, Dural, was released in 1956. • Dural is significantly later in maturity, much taller and more prone to lodging compared with Caparoi[PBR] (released in 2008). • The varieties released after Dural include Mexican semi-dwarfing genes, have shorter stature and are earlier maturing than Dural. • All the varieties released from the Tamworth node of Durum Breeding Australia (DBA) possess good grain and semolina quality as determined by the prevailing standards at the time of their release. This has increased grower’s opportunities to produce grain of the higher valued Durum 1 (DR1) specification. • The grain protein content of varieties has decreased over time. The newly released varieties, DBA Lillaroi[PBR], DBA Bindaroi[PBR] and DBA Vittaroi[PBR], readily achieve the minimum DR1 protein standard of 13% when soil nitrogen is adequate. • Processing quality has steadily improved for the major parameters of semolina and dough properties. New varieties possess the highest semolina yellow pigment (Minolta b*) combined with reduced red hue (Minolta a), resulting in a bright pasta colour.