Characterization Of Ethiopian Durum Wheat Landraces And Cultivars For Processing Quality Using Phenotypic Traits And Simple Sequence Repeat (ssr) Markers

Durum wheat (Triticum turgidum L. ssp. durum Desf.) is getting attention in terms of production and area coverage at the global level. Its unique characteristics to produce pasta and related end-products increased the preference for durum wheat by millers and processors. Ethiopia is considered as a center of diversity for durum wheat. However, in Ethiopia, durum wheat is facing serious genetic erosion due to the expansion of teff and bread wheat, and the cultivation of exotic durum wheat materials. The genetic resource of the Ethiopian durum wheat genotypes has been limitedly explored for its processing quality attributes at the level of both phenotypic and molecular diversity. Therefore, the present study was aimed to assess the genetic diversity and evaluate the processing quality attributes of Ethiopian durum wheat genotypes using phenotypic traits and SSR markers. The field experiment was conducted at two locations (Sinana in Bale zone and Chefe Donsa in East Shewa zone) to assess the phenotypic diversity. The phenotypic characterization of genotypes showed a wide range of variability for most quantitative and qualitative traits. The combined analysis of variance (ANOVA) showed highly significant (P

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