Қорасан бидайы: қасиеттері мен өсірілуі

Species of grass

Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum) is a tetraploid wheat species.

As an annual, self fertilized grass that is cultivated for its grains, Khorasan wheat looks very similar to common wheat. However, its grains are twice the size of modern wheat kernel, with a thousand kernel weight of up to They contain more proteins, lipids, amino acids, vitamins and minerals than modern wheat. The grain has an amber colour and a high vitreousness.

The actual average yield of Khorasan wheat is In drier years, Khorasan wheat can sometimes yield even more than durum wheat. However, in normal or wet years, it yields approximately 1/3 less than the durum wheat.

With only cultivated worldwide, Khorasan wheat does not play an important role in the world food system. By capturing this niche market, Khorasan wheat counterbalances its weak agronomic traits.

Khorasan wheat is used similarly as modern wheat. Its grains can be consumed whole, or milled into flour. It can be found in breads, bread mixes, breakfast cereals, cookies, waffles, pancakes, bulgur, baked goods, pastas, drinks, beer, and snacks. Apart from its nutritional qualities, Khorasan wheat is recognized for its smooth texture and nutty, buttery flavor. which indicates a high milling yield.

A temperate continental climate with cold nights in the early spring (see vernalisation), low to moderate precipitation rates (500–1,000 mm per year), and a sunny warm summer for optimal ripening are therefore the typical preferred climatic conditions of Khorasan wheat. These conditions are very similar to those of durum wheat, which originates in the same region. But, because breeding efforts for Khorasan wheat have been very sparse (see chapter below), its adaptation to other climatic conditions is still limited. Khorasan wheat is especially known for its drought tolerance, which is even better than that of durum wheat. Too much precipitation, especially in the end of the season, usually leads to dramatic disease problems (see section below). Soils typically used for Khorasan wheat are the same as for durum wheat: deep friable black clays with a certain water storing capacity, also known as vertisols.

The cultivation practices are quite similar to other wheat species, especially durum. As most of the Khorasan wheat is organically produced, the nutrient supply (especially nitrogen) should be granted by using an appropriate crop rotation, such as previous pasture legumes. Because of the high susceptibility to fungi, crop rotation is quite important, especially under organic production conditions. The rotation requirements resemble more or less those of durum wheat. Depending on the specific production setting, Khorasan production after maize or other cereals should be avoided. Typical robust rotations would contain some of the following crops: canola, sunflower, pulses, sorghum and pasture legumes.

The traditional aim of plant breeding is to improve the agronomic or nutritional qualities of a crop. Typical goals are improved yield, reduced susceptibility to diseases and pests, homogeneous maturation (to optimize harvest) and increased tolerance to environmental stresses, i. e., drought, acid soil, high or cold temperature, etc. Most of the known wheat species today are polyploid. Whereas common bread wheat is hexaploid, Khorasan wheat is tetraploid. To do further breeding with this tetraploid Khorasan wheat, the genetic pool to use is a little bit limited to the tetraploid subspecies of triticum turgidum such as durum (subsp. durum), Polish (subsp. polonicum), Persian (subsp. carthlicum), Emmer (subsp. dicoccum) and Poulard (subsp. turgidum) wheat. Especially to develop resistances against common fungi (e. g., Fusarium head blight), this genomic pool is interesting. Problematic in this case, is the economic unimportance of most of the tetraploid subspecies of wheat (except durum), which limits the investment to do intensive breeding, especially compared to the highly important common bread wheat.