Influence of the cultivar, environment and management on the grain yield and bread-making quality in winter wheat

Rozbicki, J.; Ceglinska, A.; Gozdowski, Dariusz; Jakubczak, Magdalena; Cacak-Pietrzak, G.; Mądry, W.; Golba, J.; Piechociński, Mariusz; Sobczyński, Grzegorz; Studnicki, Marcin; Drzazga, T.

doi:10.1016/j.jcs.2014.11.001

Cited by 97 publications

(93 citation statements)

References 19 publications

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“…These estimations are consistent with recent findings of Rial-Lovera et al [20] and Eitzinger et al [27]. Additionally, the work of Rozbicki et al [28] and Bilgin et al [29] described that the yield stability of winter wheat was subject to complex interaction between the cultivar and other environmental factors, such as nitrogen supply, rainfall, temperature and soil fertility. Based on the European study of Olesen et al [30], farmers are currently adapting to climate change by changing the timing of cultivation in addition to selecting other crop species and cultivars.…”

Section: Discussionsupporting

confidence: 91%

Yield Stability in Winter Wheat Production: A Survey on German Farmers’ and Advisors’ Views

Macholdt

Honermeier

2017

Agronomy

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Most of the available research studies have focused on the production of high grain yields of wheat and have neglected yield stability. However, yield stability is a relevant factor in agronomic practice and, therefore, is the focus of this comprehensive survey. The aim was to first describe the importance of yield stability as well as currently used practical management strategies that ensure yield stability in wheat production and secondly, to obtain potential research areas supporting yield stability in the complex system of agronomy. The target groups were German farmers with experience in wheat production and advisors with expertise in the field of wheat cultivation or research. A sample size of 615 completed questionnaires formed the data basis of this study. The study itself provides evidence that the yield stability of winter wheat is even more important than the amount of yield for a large proportion of farmers (48%) and advisors (47%). Furthermore, in the view of the majority of the surveyed farmers and advisors, yield stability is gaining importance in climate change. Data analysis showed that site adapted cultivar choice, favorable crop rotations and integrated plant protection are ranked as three of the most important agronomic management practices to achieve high yield stability of wheat. Soil tillage and fertilization occupied a middle position, whereas sowing date and sowing density were estimated with lower importance. However, yield stability is affected by many environmental, genetic and agronomic factors, which subsequently makes it a complex matter. Hence, yield stability in farming practice must be analyzed and improved in a systems approach.

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Section: Discussionsupporting

confidence: 91%

Yield Stability in Winter Wheat Production: A Survey on German Farmers’ and Advisors’ Views

Macholdt

Honermeier

2017

Agronomy

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“…Rozbicki et al (2015) pointed out that the genotype as source of variation was more important than ecological factors on gluten quality coupled to Zeleny sedimentation for bread wheat, similarly as shown in this study. Hristov and Mladenov (2005) also showed for 20 cultivars of bread wheat statistical significance (p < 0.01) of all interaction effects (G × L, G × S, L × S and L × S × G) on wet gluten content and Zeleny sedimentation volume variation, across five locations in Serbia.…”

Section: Resultssupporting

confidence: 80%

“…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: 88%

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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“…Many studies focused on this negative relation and investigated its genetic basis (e.g. Simmonds 1995; Hartl et al 2011; Brancourt-Hulmel et al 2003; Oury and Godin 2007; Oberforster and Werteker 2011; Souza et al 2012; Sherman et al 2014; Rozbicki et al 2015). This relation is essential to breeding progress in grain yield on the one hand and baking quality on the other hand.…”

Section: Introductionmentioning

confidence: 99%

“…Important factors are total nitrogen supply, rainfall, temperatures during ripening and soil fertility. Results from numerous studies on the influence of genotype and environment on winter wheat baking quality are reported in the literature (Baenziger et al 1985; Lukow and McVetty 1991; Peterson et al 1992, 1998; Graybosch et al 1996; Finlay et al 2007; Hristov et al 2010; Dencic et al 2011; Vazquez et al 2012; Kaya and Akcura 2014; Bilgin et al 2015; Rozbicki et al 2015). Williams et al (2008) reviewed 100 publications reporting on the influence of genotype and environment on wheat quality which showed that variation of the relative contribution of genotype, environment, and genotype by environment interaction was highly dependent on the genotypes and environments sampled.…”

Section: Introductionmentioning

confidence: 99%

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

et al. 2016

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Key message Over the last 32 years, a large gain in grain yield (24 %) was achieved in official German variety trials, and despite considerable loss in protein concentration (−7.9 %), winter wheat baking quality was partially improved over the last 32 years. On-farm gain in grain yield (32 %) exceeded gain in trials, but at yield level about 25 dt ha −1 lower. Breeding progress was very successfully transferred into both progress in grain yield and on-farm baking quality. AbstractLong-term gains in grain yield and baking quality of 316 winter wheat varieties from German official trials were evaluated. We dissected progress into a genetic and a non-genetic part to quantify the contribution of genetic improvement. We further investigated the influence of genotype and environment on total variation by estimating variance components. We also estimated genetic and phenotypic correlation between quality traits. For trial data, we found a large gain in grain yield (24%), but a strong decline in protein concentration (−8.0%) and loaf volume (−8.5%) relative to 1983. Improvement of baking quality could be achieved for falling number (5.8%), sedimentation value (7.9%), hardness (13.4%), water absorption (1.2%) and milling yield (2.4%). Grain yield, falling number and protein concentration were highly influenced by environment, whereas for sedimentation value, hardness, water absorption and loaf volume genotypes accounted for more than 60% of total variation. Strong to very strong relations exist among protein concentration, sedimentation value, and loaf volume. On-farm yields were obtained from national statistics, and grain quality data from samples collected by national harvest survey. These on-farm data were compared with trial results. On-farm gain in grain yield was 31.6%, but at a mean level about 25 dt ha−1 lower. Improvement of on-farm quality exceeded trial results considerably. A shift to varieties with improved baking quality can be considered as the main reason for this remarkable improvement of on-farm baking quality.Electronic supplementary materialThe online version of this article (doi:10.1007/s00122-016-2810-3) contains supplementary material, which is available to authorized users.

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Influence of the cultivar, environment and management on the grain yield and bread-making quality in winter wheat

Cited by 97 publications

References 19 publications

Yield Stability in Winter Wheat Production: A Survey on German Farmers’ and Advisors’ Views

Yield Stability in Winter Wheat Production: A Survey on German Farmers’ and Advisors’ Views

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

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

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