Impact of climate change on quality parameters of durum wheat

Durum wheat represents the most suitable raw material for the production of pasta. The high level of quality standard uniformity of different varieties of durum wheat is of great importance for pasta making industry. The genotypes quality is subject to changes to occur as a consequence of changed climate conditions. Genetic material used in this research includes fourteen genotypes of durum wheat grown on the same locality during two production years. The most important quality factors include a high content of protein, hectoliter mass, 1000 - grain weight, hardness, kernel vitreousness and sodium dodecyl sulphate sedimentation. The aim of this work is quality parameters assessment of various durum wheat genotypes grown during two productions years, examination of the relation between quality parameters, and of the climatic factors influence on the technological quality of durum wheat.