Breeding progress in morpho-physiological, agronomical and qualitative traits of durum wheat cultivars released in Italy during the 20th century

By P. Vita, O. L. D. Nicosia, Franca M. Nigro, C. Platani, C. Riefolo, N. Fonzo, L. Cattivelli. 2007

321 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/94bcd0ecd64e988174d2fc2bdcb527bb54b6ceb6

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In Agronomy and Crop Science

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Citations in the corpus

The colours of durum wheat: a review (2014, result): “In Italy, until the mid-1990s, selection for YPC did not receive particular attention from breeders, as demonstrated by the results of De Vita et al. (2007) and as previously reported by Digesù et al. (2009).”
Grain Filling and Dry Matter Translocation Responses to Source-Sink Modifications in a Historical Series of Durum Wheat (2008, background): “Reductions in the sink limitation of modern cultivars may have been due not only to the improved number of grains per unit area (De Vita et al., 2007; Royo et al., 2007), but also to a larger grain weight potential.”
Effect of terminal water stress on leaf epicuticular wax load, residual transpiration and grain yield in barley (2010, background): “The advantage of taking such traits into account in the search for better and more stable yields has been shown in both wheat (De Vita et al. 2007) and soybean (Morrison et al. 1999).”
Cereal landraces for sustainable agriculture. A review (2010, background): “…and Guinta, 2007), grain size (Ferrio et al., 2007), grain yield and weight, spikes per unit area (Moragues et al., 2006a, b) and harvest yield index (De Vita et al., 2007) are considered to be the most important ones, and have been successfully used in the phenotyping of bread wheat landraces.”
Genetic improvement effects on yield stability in durum wheat genotypes grown in Italy (2010, unknown): “De Vita et al. / Field Crops Research 119 (2010) 68–77 69”
Breeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th Century (2014, background): “De Vita et al. (2007) showed an increase in pasta-making quality during the 20th Century in durum wheat cultivars released in Italy, due to the incorporation of favourable alleles in modern cultivars, such as the 7+8 subunit of the Glu-B1 locus, which increased gluten strength.”