Genetic improvement trends in agronomic performances and end-use quality characteristics among hard red winter wheat cultivars in Nebraska

Fufa, Habtamu; Baenziger, P. Stephen; Beecher, Brian; Graybosch, Robert A.; Eskridge, Kent M.; Nelson, Lenis Alton

doi:10.1007/s10681-005-5811-x

Cited by 94 publications

(86 citation statements)

References 39 publications

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“…Sedimentation values evaluated as <15 mL represent weak, 16-24 mL medium, 25-36 mL strong and over 36 very strong gluten (Basçiftçi, Kınacı, 2015), inferring strong gluten quality in all durum wheat genotypes and 10 bread wheat genotypes in our study. The mean value for Zeleny sedimentation volume (53.6 mL) in bread wheat in our study was higher than the mean value of 30.7 mL of hard red winter wheat from Nebraska (Fufa et al, 2005), of 30.3 mL of Chinese bread wheat cultivars (Yang et al, 2014) and of 28.6 mL of 162 bread wheat cultivars from European Wheat Catalogue (Branlard et al, 2001), but similar to the value of 52.8 mL reported by Zanetti et al (2001). According to Tukey (HSD) test, the number of homogenic subgroups for Zeleny sedimentation volume was different in bread and durum wheat -11 and 8, respectively.…”

Section: Resultscontrasting

confidence: 83%

“…According to our results, a similar range for protein content of 10.5-16.3% was reported by Yang et al (2014) for 330 Chinese bread wheat cultivars, whereas larger variation of 8.3-17.6% for 162 bread wheat cultivars from European Wheat Catalogue was shown by Branlard et al (2001). Mean value for protein content of bread wheat (13.8%) was higher than in Polish and German (12.5%) and American (12.7%) cultivars of winter wheat (Table 1) (Fufa et al, 2005;Rozbicki et al, 2015), but similar to 14.5% of the bread wheat from the worldwide collection (Bordes et al, 2008). Lower values than ours for protein content mean value of durum wheat were from 12-13.9% as shown by other authors (Bilgin et al, 2010;Žilić et al, 2010).…”

Section: Resultsmentioning

confidence: 83%

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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: Resultscontrasting

confidence: 83%

Section: Resultsmentioning

confidence: 83%

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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“…Fufa et al (2005) points out a decreasing trend in the length of wheat straw in the last decades. Austin et al (1989) assessed, using multiple regression analysis, that in the last 150 years of wheat growing, straw yield decreased by about 21% as a result of culm shortening (by 46%), whereas the grain yield increased by about 59%.…”

Section: Discussionmentioning

confidence: 99%

Accumulation of biomass and bioenergy in culms of cereals as a factor of straw cutting height

Zając¹,

Synowiec²,

Oleksy³

et al. 2017

International Agrophysics

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A b s t r a c t. Cereal straw is an important biomass source inEurope. This work assessed: 1) the morphological and energetic characteristics of culms of spring and winter cereals, 2) the energy deposited in the different aboveground parts of cereals, 3) losses of energy due to different cutting heights. The straw of winter and spring cereals was collected from arable fields during the seasons 2009/10 and 2010/11 in southern Poland. Detailed biometric measurements of culms and internodes were performed. The losses of straw biomass and energy were assessed during simulation of cutting the culm at different heights, up to 50 cm. Longer and heavier culms were developed by winter wheat and triticale and oat. Cutting of straw up to 10 cm did not lead to significant losses in straw yield. The total amount of energy in the culms was as follows: triticale > winter wheat > oat > spring wheat > winter barley > spring barley. Cutting the culms above 20 cm led to significant differences in terms of biomass energy between cereal species. The smallest losses of energy were recorded for spring and winter barley. Oat and barley accumulated the highest energy in grains.

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“…It also showed highly significant difference from local cultivar with yield advantage of 349.69 kg ha -1 (34.82%) in grain yield (Table 5). Similarly, Donmez (2001) in yield of winter wheat in the Great Plains, Fufa et al, (2005) in hard red winter wheat cultivars and Fikre et al,(2012) in groundnut varieties reported that unlike modern cultivars, older cultivars were low yielding and the most recently released varieties had significantly exceeded the older ones in their grain yields.…”

Section: Resultsmentioning

confidence: 90%

Genetic Gain in Grain and Oil Yields, Oil Content and Associated Traits of Linseed (Linum usitatissimum L.) in Ethiopia

Ersullo¹,

Zelleke²,

Wakjira³

2016

GJPBCS

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Genetic improvement trends in agronomic performances and end-use quality characteristics among hard red winter wheat cultivars in Nebraska

Cited by 94 publications

References 39 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

Accumulation of biomass and bioenergy in culms of cereals as a factor of straw cutting height

Genetic Gain in Grain and Oil Yields, Oil Content and Associated Traits of Linseed (Linum usitatissimum L.) in Ethiopia

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