Evaluation of genetic diversity among bread wheat varieties and landraces of Pakistan by SSR markers

Genetic diversity of 48 Pakistani wheat varieties and 12 landraces was assessed, loss of genetic diversity in bread wheat during the change from traditional landraces (LVs) to modern breeding varieties was examined, and recent trends of national wheat breeding programmes were identified. A total of 29 SSR markers, representing at least one marker from each chromosome of wheat, were used to analyze the genetic diversity. A total of 80 alleles were generated by the 29 loci with an average of 2.76 alleles per marker. A significant loss of genetic diversity was observed from LVs to elite cultivated varieties. Average genetic similarity between landraces was 61% while varieties released after 1990 showed 73% similarity. Range of genetic distance observed between all possible pairs was from 1.41 to 4.90. It was also observed that most of the varieties released from one source showed comparatively lower diversity indicating the utilization of common elite breeding material or interbreeding of released varieties

Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal

Abstract Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soaking, cooking and germination in the reduction of these antiphysiological factors were are also studies. Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2. Stachyose contents ranged between 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02% (Parbat) while raffinose was 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht). The highest tannic acid content was reduced up to 50% in C-44 by cooking of 72 hours germinated seeds. Stachyose and raffinose contents were completely removed after 72 hours germination. Present studies revealed that cooking after germination is the most effective method to reduce the anti-nutritional factors of chickpea. Individually, soaking and cooking also contributed to the loss of the same factors but to a lesser extent