Indian Society of Genetics & Plant Breeding

Genetic variability for grain and bread making quality traits in wheat (Triticum aestivum L.) and their correlations validated through multienvironment trials

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End-use quality in wheat is complex and is determined by
several component quality traits. The traits having high
heritability and significant positive correlation with the enduse quality can be utilized for indirect selection for genetic
improvement of the end-use quality. Environment wise
interrelationship among eight grain quality traits, four
farinographic and eight starch pasting parameters along
with bread loaf volume were studied in a set of 35 genotypes
grown in 10 environments (five locations tested over two
years). Genotypes exhibited a wide range of variation within
and across environments for the expression of most of the
quality traits analyzed for the study. Kernel hardness
showed significant positive correlation with flour recovery
and water absorption capacity. Grain protein percentage
was found to be positively correlated with bread making
quality across the environments except for the location
where grain filling was affected by boron deficiency in the
soil. Path analysis for loaf volume suggested that Grain
protein percentage exhibited both direct and indirect effects
on loaf volume. Gluten strength (measured as SDSsedimentation volume) showed an indirect effect on loaf
volume through grain protein percentage.

Keywords: Wheat, genotype, environment, correlation, loaf volume


Year: 2014
Volume: 74
Issue: 3
Article DOI: 10.5958/0975-6906.2014.00848.7
Print ISSN: 0019-5200
Online ISSN: 0975-6906


Mridul Chakraborti info_circle
J. P. Jaiswal info_circle

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