The Indian Journal of Genetics and Plant Breeding

DDK 1025 is a high yielding dicoccum wheat variety with high sedimentation value developed through pedigree breeding from the cross DDK-1013/DDK-1001//278-13. It is found suitable for Peninsula India in the coordinated trials conducted from 2001–02 to 2003–04 and hence released and notified by the Central Sub-Committee on Crop Standards, Notification and Release of Varieties for Agricultural Crops vide Notification number SO 599 (E) dated 25-04-2006 for irrigated timely sown conditions.

The important varietal identification features of DDK 1025 are: erect in growth habit with long dense spikes tapering at the end, pale green foliage with wax, presence of light brown markings on Glumes, prominent pubescence at the base of the spikelet, and bold grains. It performed well across five locations over three years and recorded 4.66 and 59.33% yield advantage over dicoccum wheat checks DDK 1009 and NP 200, respectively. Over durum wheat check MACS 2496, DDK-1025 showed 16.35% yield superiority and 1.91% over bread wheat check MACS 2496. The higher yield potential under late sown conditions reflect better terminal heat stress tolerance. In terms of disease reaction, DDK 1025 showed resistance to brown and black rusts but was susceptible to spot blotch.

DDK 1025 has recorded high 1000-grain weight (41.9g) and sedimentation value (34.0ml) comparable to the bread wheat check MACS 2496 making it preferable for both semolina and bread. It also possesses higher protein content (12.76%) and b-carotene content (3.71 ppm). DDK-1025 is superior than DDK-1009 for total dietary fibre content and low in-vitro carbohydrate digestibility as these are the desirable therapeutic qualities for the management of diabetes. Bread prepared from whole wheat flour of DDK-1025 is superior with respect to loaf volume and specific volume. It also showed high cooked paste viscosity which is a highly desirable quality parameter in the preparation of traditional energy rich sweet food ‘Godi Huggi’.