Indian Society of Genetics & Plant Breeding

Important

X-RAY INDUCED VARIABILITY FOR PROTEIN CONTENT IN BREAD WHEAT

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THE quantity and quality of proteins present in the kernel largely govern the
nutritional and bread-making properties of wheat varieties. Though considerable variation in quality can be brought about by altering environmental
(both soil and climatic) parameters, the basic potentialities of varieties with
regard to the quality and content of proteins are largely under genetic control.
Scholz (1960) and Sundahl (1961) have shown that heritable variation can be
induced in barley and wheat respectively in protein characteristics through
the adoption of mutation breeding. In India, wheat is largely used for making
unleavened bread and the quantity of protein in grain is of great dietary
importance, in view of a considerable proportion of the population being
dependent solely on the plant kingdom for protein supply. A study was hence
undertaken to ascertain the extent of variation in protein content induced by
X-rays in the bread wheat variety N.P. 824. The results are reported in this
paper.
  

Info

Year: 1966
Volume: 26
Issue: 2
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906

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