Variation in phenol content in grains of wheat (Triticum spp.) in relation to phenol colour reaction

For a long time, phenol colour reaction on grains has piqued researchers’ curiosity all around the world. Bread wheat (Triticum aestivum L., 2n=6x=42) and macaroni (T. turgidum subpp. durum [Desf.] Husn., 2n=4x=28) wheat products include colour as an important quality feature. Browning caused by polyphenol oxidase activity must be reduced or eliminated if wheat quality is to be improved. A study was, therefore, undertaken to identify different cultivated varieties with low phenol coloration and subsequently low phenol content at various stages of growth and maturity since its induction after flowering. A few wild species having diverse genomes were also studied to identify the potential donor for phenolic activity in grains. Results indicated that phenol colour was induced post-fertilization and phenol content increased with intensity of coloration. Generally, wild species showed higher phenolic activity than that in cultivated varieties. The information accrued may be useful in breeding low phenol content in wheat.