Quality Trait Variation in Major Hard Red Spring Wheat Cultivars Released in North Dakota Since 1968

Abstract

Cereal Chem. 85(4):507-514Over the last 40 years, grain yield of hard red spring wheat (HRSW) (Triticum aestivum L.) has increased dramatically in North Dakota and neighboring regions. This yield increase has caused some concern that recent higher yielding cultivars might be released at the expense of quality performance. A two-year study was initiated in 2004 to examine the changes in quality performance of HRSW cultivars released by North Dakota State University (NDSU) over the past 40 years. The experiment was conducted in North Dakota at three and two sites in 2004 and 2005, respectively. The study included 33 HRSW genotypes laid out in a randomized complete-block design with four replicates. Grain protein con-tent, flour-extraction yield, mixogram scores, Falling Number, glutograph scores, water absorption, dough character score, and loaf volumes did not vary significantly with year of release. Linear regression of cultivar means on year of release showed an annual increase in crumb color score of 0.4%/yr since 1968. Grain volume weight showed a significant and positive correlation with crumb color score (r = 0.62, P < 0.01). Given the yield increase achieved over the past 40 years, the data in this study suggest an increase in grain protein yield per hectare with no decline in breadmaking quality.

Cluster Analysis of Historical and Modern Hard Red Spring Wheat Cultivars Based on Parentage and HPLC Analysis of Gluten‐Forming Proteins

“…Previously, Underdahl et al (2008b) reported no decline in quality over the period of 1968-2006; however, our results suggest that breadmaking quality has improved gradually since 1910. The presence or absence of a peak at a certain time point was used to create a binary set of data, which was used to construct the dendrogram.…”

“…Underdahl et al (2008b) analyzed the quality traits of 33 HRS wheat cultivars released after 1968, and the results showed no decline in end-use quality traits, such as mixing characteristics, and a significant improvement for crumb grain appearance. Underdahl et al (2008b) analyzed the quality traits of 33 HRS wheat cultivars released after 1968, and the results showed no decline in end-use quality traits, such as mixing characteristics, and a significant improvement for crumb grain appearance.…”

Genetic Gains in Agronomic and Selected End‐Use Quality Traits over a Century of Plant Breeding of Canada Western Red Spring Wheat

“…Underdahl et al (2008b) did not detect statistically significant genetic gains for 14 of 15 quality traits that were studied in parallel to agronomic performance. The only quality trait that exhibited a significant positive response to year of cultivar registration was crumb color (Underdahl et al 2008b). The authors concluded that genetic gains in the agronomic performance of North Dakota spring wheat cultivars were not at the expense of end‐use quality, concurring with the results of Cox et al (1989).…”

“…In the current study, we detected statistically significant responses for time of cultivar registration on whole grain yellow pigment concentration, grain and flour protein concentration, SDS sedimentation volume, farinograph absorption, farinograph DDT, farinograph MTI, and loaf volume. Underdahl et al (2008b) did not detect statistically significant genetic gains for 14 of 15 quality traits that were studied in parallel to agronomic performance. The only quality trait that exhibited a significant positive response to year of cultivar registration was crumb color (Underdahl et al 2008b).…”

Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat

“…Improving wheat quality is a secondary goal. For instance, in a study conducted by Underdahl, Mergoum, Schatz, and Ransom (), it was determined that there was no improvement or decline in end‐use quality of wheat cultivars released in North Dakota between 1968 and 2008. However, improvements in yield and disease resistance were noted (Underdahl, Mergoum, Ransom, & Schatz, ).…”