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Journals / Tarım Bilimleri Dergisi / 2026 / Volume: 31 Issue: 3

Barcode-High Resolution Melting Clearly Distinguishes Durum and Bread Wheat Varieties by Novel Primer Sets

Emine Uygur Göçer0000-0002-6967-7357
Yasemin Kemeç Hürkan0000-0003-4089-2683
Kaan Hürkan(Iğdır Üniversitesi Iğdır Ziraat Fakültesi Tarımsal Biyoteknoloji Bölümü)0000-0001-5330-7442
Pages
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Publication Date
2025-07-29
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This rapid, reliable, and contamination-resistant method enables accurate wheat discrimination from small samples within three hours, offering significant potential for broader applications in agricultural diagnostics and food authenticity testing

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Wheat is a vital global staple, with Triticum durum Desf. (durum wheat) primarily used for pasta and couscous, and Triticum aestivum L. (bread wheat) widely cultivated for baking.
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Key Findings & Data:Differentiating these species, especially in processed forms, poses significant challenges due to their genetic similarity and overlapping end-use applications.
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Conclusion & Impact:This rapid, reliable, and contamination-resistant method enables accurate wheat discrimination from small samples within three hours, offering significant potential for broader applications in agricultural diagnostics and food authenticity testing
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Triticum aestivum · Triticum durum · Bar-HRM

Abstract

Wheat is a vital global staple, with Triticum durum Desf. (durum wheat) primarily used for pasta and couscous, and Triticum aestivum L. (bread wheat) widely cultivated for baking. Differentiating these species, especially in processed forms, poses significant challenges due to their genetic similarity and overlapping end-use applications. This study applied Barcode-High-Resolution Melting (Bar-HRM) analysis to distinguish common durum (Cesare, Ovidio, Tiziana, Zivago) and bread wheat (Adana 99, Ceyhan 99, Dinç, Nizar) varieties in Türkiye. DNA was extracted separately from seeds, flours, and fresh leaves to ensure successful recovery, with seed-derived DNA used for HRM analysis. The Internal Transcribed Spacer (ITS) region was amplified via PCR, revealing two polymorphic sites in ITS1 and 20 in ITS2, with 14 sites differentiating the two species. HRM primer sets targeting these regions achieved genotyping confidence levels exceeding 95%. Sequencing validated the HRM results, and phylogenetic analysis confirmed clear separation between durum and bread wheat. This rapid, reliable, and contamination-resistant method enables accurate wheat discrimination from small samples within three hours, offering significant potential for broader applications in agricultural diagnostics and food authenticity testing

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Cite This Article

Göçer, E. U., Hürkan, Y. K., Hürkan, K., *, K. H. (2025). Barcode-High Resolution Melting Clearly Distinguishes Durum and Bread Wheat Varieties by Novel Primer Sets. Tarım Bilimleri Dergisi, Volume: 31 Issue: 3. https://doi.org/10.15832/ankutbd.1595264

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