Seleção de genótipos de trigo para rendimento de grãos e qualidade de panificação em ensaios multiambientes

Abstract

O objetivo deste estudo foi selecionar linhagens de trigo para qualidade de panificação e para rendimento de grãos (RG), em ensaios multiambientes, e identificar ambientes de teste ideais para a seleção. Foram avaliados 39 genótipos de trigo, sendo 18 linhagens e nove cultivares testemunhas, em 2010, e 11 linhagens e quatro cultivares testemunhas, em 2011, no Estado do Paraná. Algumas linhagens e locais não foram repetidos entre os dois anos. O delineamento experimental utilizado foi o de blocos casualizados, com três repetições. A metodologia, em gráfico biplot GGE (Genotype and Genotype-by-Environment), foi utilizada para a avaliação de genótipos e ambientes de teste. Na safra 2010, os locais de Nova Fátima, Pitangueiras e Ventania foram discriminantes (maximizaram a expressão do RG e diferenciação entre genótipos) e representativos do conjunto de ambientes avaliados. Em 2011, Rolândia e Astorga destacaram-se como ambientes ideais para seleção simultânea para RG e qualidade de panificação. As linhagens BIO-08528 e BIO-08228 foram classificadas como genótipos ideais para o RG e a concentração proteica dos grãos (CPG), respectivamente. Na safra 2011, as linhagens BIO-10161 e BIO-10141 foram superiores para RG e para qualidade de panificação, respectivamente. O teste de sedimentação SDS e a CPG correlacionaram-se entre si (r = 0,61**) e foram moderadamente associados com a força de glúten (r = 0,49** e 0,74**), indicando que podem ser utilizados na seleção indireta para qualidade de panificação.

Adaptability and stability of black oat genotypes using the GGE biplot analysis

“…The joint analysis of variance revealed significance for the effects of years, genotypes, and interaction between genotypes and environments (Table 1) for the traits The success of a new cultivar in the market depends on its agronomic performance and on the interaction with the growing environment (Nörnberg et al, 2014). The occurrence of interaction between genotypes and environments makes it difficult to select and recommend cultivars (Silva et al, 2011) so, it is necessary to carry out more precise evaluations to identify more adapted genotypes (Silva et al, 2015).…”

“…For a genotype to be considered ideal, it must present high productive performance associated with high stability (Silva et al, 2021). In the GGE biplot analysis, the ideal genotype is graphically defined by the longest vector in principal component 1, without projections in principal component 2, which means being closer to the smallest central concentric circle (Silva et al, 2015). Then, looking at concentric circles along the arrowhead, lines can classified according to inclusion in the circles and distance from the arrowhead.…”

“…The other years can be considered discriminating and not representative, serving to select genotypes with specific adaptation in megaenvironments. Discriminating and representative environments are efficient for the selection of cultivars with wide adaptation, while discriminating but nonrepresentative environments can be useful to discard unstable genotypes (Silva et al, 2015).…”

“…Since the introduction of the GGE biplot, studies have been carried out applying this technique with several crops, including wheat (Silva et al, 2015), barley (Kendal, 2016), soybean (Bhartia et al, 2017Souza et al, 2021) and sweet potato (Karuniawan et al, 2021). The objectives usually are the identification and selection of superior more adapted and stable genotypes, as well as the identification of mega-environments and more representative and discriminative environments.…”

Partial correlations between production traits and grain protein in wheat

“…Wheat (Triticum aestivum L.) is widely used in human food and has important functional properties in its grains (LORO et al, 2023). Developing and selecting superior genotypes has been efficient in increasing the nutritional quality of grains (SZARESKI et al, 2019;SEGATTO et al, 2022;SEGATTO et al, 2023) and production performance (SILVA et al, 2015), in order to meet the demand for wheat grains. It is important that wheat grains have sufficient quality for use in the bakery industry.…”