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

Triticum aestivum ir T. durum genetiniai parametrai kokybės technologinėms savybėms Serbijoje

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2018
4813.pdf (820.3Kb)
Authors
Branković, Gordana
Dodig, Dejan
Pajić, V.
Kandić, Vesna
Knežević, D.
Djurić, N.
Živanović, Tomislav
Article (Published version)
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Abstract
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 (hb2)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 an...d deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CVg and CVph) 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 (σg2)/component of variance due to genotype × environment interaction (σge2) < 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, σge2/σg2< 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 hb2 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.

Keywords:
Common wheat and durum wheat / Expected genetic advance / Gluten strength / Proteins / Wet gluten / Zeleny sedimentation volume
Source:
Zemdirbyste, 2018, 105, 1, 39-48
Publisher:
  • Lithuanian Institute of Agriculture
Funding / projects:
  • The special gratitude goes to the Institute of Field and Vegetable Crops for providing part of the seed materials, field site and technical assistances. Authors acknowledge the financial support by the Ministry of Education, Science and Technological Deve

DOI: 10.13080/z-a.2018.105.006

ISSN: 1392-3196

WoS: 000425901200006

Scopus: 2-s2.0-85041914914
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URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4816
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  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

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