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

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].