Germplasm safeguarding is carried out within the frame of the European Cooperative Programme for Plant Genetic Resource (ECP/GR) at the CNR-IBBR gene bank and the Institute participate to the Multilateral System of the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA). Valorization of wheat genetic resources (WGR) at CNR-IBBR is carried out following different steps: a) Evaluation of nutritional and technological value of the durum wheat collection; b) Identification of useful genes by new technology (genotyping and phenotyping); c) Evaluation of WGR in relation to products with high commercial value (market niche); d) Evaluation of WGR and pre-breeding lines of interest for seed companies and farmers; e) Subscription of agreements to storage in situ germplasm collection; f) Bioinformatic platform to store morphological, genetical, nutritional, technological data on WGR of interest kept at the gene bank in Bari.

VALORIZATION OF GERMPLASM COLLECTION AT CNR-IBBR BARI (ITALY)

Margiotta B
2015

Abstract

Germplasm safeguarding is carried out within the frame of the European Cooperative Programme for Plant Genetic Resource (ECP/GR) at the CNR-IBBR gene bank and the Institute participate to the Multilateral System of the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA). Valorization of wheat genetic resources (WGR) at CNR-IBBR is carried out following different steps: a) Evaluation of nutritional and technological value of the durum wheat collection; b) Identification of useful genes by new technology (genotyping and phenotyping); c) Evaluation of WGR in relation to products with high commercial value (market niche); d) Evaluation of WGR and pre-breeding lines of interest for seed companies and farmers; e) Subscription of agreements to storage in situ germplasm collection; f) Bioinformatic platform to store morphological, genetical, nutritional, technological data on WGR of interest kept at the gene bank in Bari.
2015
valorization
germplasm
cereals
wheat
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/305682
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