Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.)

Kaya, Yüksel; Akçura, Mevlüt

doi:10.1590/fst.2014.0041

Cited by 85 publications

(79 citation statements)

References 34 publications

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“…and low N fertilization level, whereas Aydin et al (2010) showed for protein content and Zeleny sedimentation volume to be 87.4% and 89.1% for 25 genotypes of bread wheat, respectively. Conversely, Kaya and Akcura (2014) reported small to medium values for for protein content, wet gluten content and Zeleny sedimentation volume of 45%, 41% and 52%, respectively, for 20 genotypes of bread wheat. High (80-90%) was showed for protein content and deformation energy in durum wheat and for Zeleny sedimentation volume in bread wheat (Table 3), differently from small to medium values for Zeleny sedimentation volume of 67%, obtained for 162 cultivars of bread wheat according to Branlard et al (2001), and to 45% for protein content in most widely grown Turkish durum wheat cultivars, according to Kaya and Akcura (2014).…”

Section: The Relationmentioning

confidence: 90%

“…These relations suggest that it is difficult to combine higher grain yield, protein content, wet gluten content and deformation energy in a single genotype. Similarly, Kaya and Akcura (2014) showed negative correlation between grain yield and protein content, and grain yield and wet gluten content in twenty genotypes of bread wheat. The positive associations were found for grain thickness and Zeleny sedimentation volume and to lesser extent between grain thickness and protein content, grain thickness and wet gluten content, grain thickness and deformation energy, making grain thickness suitable agronomic trait that can be indirect selection criterion.…”

Section: The Relationmentioning

confidence: 91%

“…High (80-90%) was showed for protein content and deformation energy in durum wheat and for Zeleny sedimentation volume in bread wheat (Table 3), differently from small to medium values for Zeleny sedimentation volume of 67%, obtained for 162 cultivars of bread wheat according to Branlard et al (2001), and to 45% for protein content in most widely grown Turkish durum wheat cultivars, according to Kaya and Akcura (2014). Broad sense heritability was moderately high (70-80%) for wet gluten content and Zeleny sedimentation volume in durum wheat (Table 3), whereas Kaya and Akcura (2014) reported lower value for Zeleny sedimentation volume.…”

Section: The Relationmentioning

confidence: 94%

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Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Branković

Dodig

Pajić

et al. 2018

Zemdirbyste-Agriculture

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Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense , expected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CV g and CV ph ) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance ( ) / component of variance due to genotype × environment interaction ( ) > 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, / > 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.Key words: common wheat and durum wheat, expected genetic advance, gluten strength, proteins, wet gluten, Zeleny sedimentation volume.Please use the following format when citing the article: Branković G., Dodig D

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Section: The Relationmentioning

confidence: 90%

Section: The Relationmentioning

confidence: 91%

Section: The Relationmentioning

confidence: 94%

See 1 more Smart Citation

Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Branković

Dodig

Pajić

et al. 2018

Zemdirbyste-Agriculture

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“…Thirdly, in our breeding program, quality analyses are still being conducted in a single environment (or location or year) trials, but not in METs. Many studies clearly showed that quality traits are under the control of GEIs (Williams et al, 2008;Vázquez et al, 2012;Kaya & Akcura 2014). In advance to genotype selection process in METs for high quality, genotype stability needs to be estimated by using various stability statistics as a preliminary step.…”

Section: Discussionmentioning

confidence: 99%

Non-parametric stability analyses of dough properties in wheat

Kaya¹,

Şahin²

2015

Food Sci. Technol

Self Cite

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Literature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. dough baking strength (W) and its tenacity (P)/extensibility (L), of 18 wheat (T. aestivum L.) genotypes were studied under irrigated field conditions in an 8-year trial (2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013)(2014) in central Turkey. Furthermore, genotypic stability for W and P/L was determined using 8 NPSSs viz. RM-Rank mean, RSD-Rank's standard deviation, RS-Rank Sum, TDP-Ranking, S i (1) , S i (2) , S i (3) and S i (6) rank statistics. The ANDVA revealed that W and P/L were primarily controlled by E, although G and GEI also had significant effects. Among the 8 NPSSs, only RM, RS and TDP statistics were suitable for detecting the genotypes with high stable and bread making quality (e.g. G1 and G17). In conclusion, using RM, RS and TDP statistics is advisable to select for dough quality in wheat under multi-environment trials (METs).

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“…Divergence of HMW-GS in wheat had been reported from Croatia (Horvat et al, 2002) and impact of environmental influence on their distribution had also been examined in Turkey (Kaya and Akcura, 2014). …”

Section: Introductionmentioning

confidence: 98%

An Analysis to Explore Divergence of HMW Glutenin Subunits in High-Yield Indian Wheat of Different Production Environments

Mohan¹,

Gupta²

2018

jwr

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Fifteen years grain quality data of 231 high yielding bread wheat genotypes evaluated in different production environments of India was examined to understand prevalence of high molecular weight glutenin subunits (HMW-GS) in different production environments. Six agro-climatically diverse zones and two production conditions (timely-sown and late-sown) per zone represented diverse wheat growth environments prevailing in India. Difference in frequency level of different subunits has been explained in this review. Accurance of various subunits varied promptly in diffrenrent zones (Glu B1) and climates (Glu D1). Diffrence as per production condition was also noticed in same variants of Glu B1 locus. Parallelism between quality of bread and the glutenin subunits was observed under varying wheat growth environments. It was further demonstrated that overall product quality of a given production environment can be better explained by ratio between desirable and undesirable HMW glutenin subunits.

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Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.)

Cited by 85 publications

References 34 publications

Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Non-parametric stability analyses of dough properties in wheat

An Analysis to Explore Divergence of HMW Glutenin Subunits in High-Yield Indian Wheat of Different Production Environments

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