SA durum growers could soon have access to varieties that could maintain high levels of lutein - the crucial compound that gives pasta its rich yellow colour - even after being in storage for a couple of years.
University of Adelaide plant genetics researcher Diane Mather has been working with durum breeder Jason Able to produce lines that have successfully used a gene that was initially found in bread wheat, to stabilise lutein in durum.
"Over time, lutein levels in grain decrease, so when processors or growers are storing grain for long periods of time, it degrades and loses its colour," Professor Mather said.
"In our previous research, we discovered a gene that was already present in bread wheat that prevented the degradation of lutein.
"So we bred it into durum plants to see if we could maintain lutein levels."
The GRDC supported the project and Prof Mather said this year was the second year of trialling durum lines at the Roseworthy Campus.
"The trial at Roseworthy has been going for about five years," she said.
"Last year we put in a few rows of durum, but this year is a bigger trial.
"We know that the gene works, but we need to create larger trials over a longer period of time to see if lutein remains high.
"We are now packaging the lines with the correct genetic background to suit Australian growers."
Prof Mather said trial plots at Roseworthy yielded as well or better than popular durum variety DBA Aurora.
"The plots at Roseworthy gave a clear indication that we are heading in the right direction," she said.
"But in the lab trials, we can confirm that the gene is present in the durum lines and it did have the desired effect on lutein levels - but further trials at Roseworthy will give more data.
"The goal is to prove that the gene works in San Remo silos for up to two years.
"But we are pretty confident we have it packaged together right."
The next stage for the research will be National Variety Trials and growers can expect to have access to a new durum variety in about five years.
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