Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment
Aplinkos įtaka duoninių (Triticum aestivum L.) ir kietųjų (Triticum durum Desf.) kviečių albuminų kiekiui
2015
Аутори
Branković, G.Dragičević, Vesna
Dodig, Dejan
Knežević, D.
Kobiljski, Borislav
Šurlan-Momirović, Gordana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg-1 in bread wheat and 23.12 g kg-1 in durum whea...t. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.
Кључне речи:
Factorial regression / Genotype × environment interaction / Grain quality / Heritability / Multi-environment trialИзвор:
Zemdirbyste, 2015, 102, 3, 281-288Издавач:
- Lithuanian Institute of Agriculture
Финансирање / пројекти:
- Изучавање генетичке основе побољшања приноса и квалитета стрних жита у различитим еколошким условима (RS-MESTD-Technological Development (TD or TR)-31092)
DOI: 10.13080/z-a.2015.102.036
ISSN: 1392-3196
WoS: 000363712000006
Scopus: 2-s2.0-84940488737
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Branković, G. AU - Dragičević, Vesna AU - Dodig, Dejan AU - Knežević, D. AU - Kobiljski, Borislav AU - Šurlan-Momirović, Gordana PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3841 AB - Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg-1 in bread wheat and 23.12 g kg-1 in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability. PB - Lithuanian Institute of Agriculture T2 - Zemdirbyste T1 - Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment T1 - Aplinkos įtaka duoninių (Triticum aestivum L.) ir kietųjų (Triticum durum Desf.) kviečių albuminų kiekiui EP - 288 IS - 3 SP - 281 VL - 102 DO - 10.13080/z-a.2015.102.036 ER -
@article{ author = "Branković, G. and Dragičević, Vesna and Dodig, Dejan and Knežević, D. and Kobiljski, Borislav and Šurlan-Momirović, Gordana", year = "2015", abstract = "Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg-1 in bread wheat and 23.12 g kg-1 in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.", publisher = "Lithuanian Institute of Agriculture", journal = "Zemdirbyste", title = "Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment, Aplinkos įtaka duoninių (Triticum aestivum L.) ir kietųjų (Triticum durum Desf.) kviečių albuminų kiekiui", pages = "288-281", number = "3", volume = "102", doi = "10.13080/z-a.2015.102.036" }
Branković, G., Dragičević, V., Dodig, D., Knežević, D., Kobiljski, B.,& Šurlan-Momirović, G.. (2015). Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment. in Zemdirbyste Lithuanian Institute of Agriculture., 102(3), 281-288. https://doi.org/10.13080/z-a.2015.102.036
Branković G, Dragičević V, Dodig D, Knežević D, Kobiljski B, Šurlan-Momirović G. Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment. in Zemdirbyste. 2015;102(3):281-288. doi:10.13080/z-a.2015.102.036 .
Branković, G., Dragičević, Vesna, Dodig, Dejan, Knežević, D., Kobiljski, Borislav, Šurlan-Momirović, Gordana, "Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment" in Zemdirbyste, 102, no. 3 (2015):281-288, https://doi.org/10.13080/z-a.2015.102.036 . .