Associations between agronomic and bread-making quality traits in wheat: location and crop-year effects

Abstract

The present study aimed to evaluate the associations between agronomic and bread-making quality traits in wheat under different growing environments. Nineteen Brazilian wheat cultivars were evaluated at six locations (Cascavel-PR, Castro-PR, Guarapuava-PR, Palotina-PR, Abelardo Luz-SC, and Não-Me-Toque-RS) during five years (2007 to 2011). The direction and magnitude of the associations between agronomic and bread-making quality traits were strongly dependent on the test location and year of evaluation. This study discusses the implications of choosing test locations on bread-making quality traits and for breeding purposes, with emphasis on indirect selection.

A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy)

“…This variability could be attributed to the particular pedoclimatic conditions of the study areas. Indeed, the effects of year and locality, as well as their interaction, play a preponderant role in defining the agronomic and qualitative characteristics of wheat [ 65 ]. The ratio between tenacity and extensibility of dough (P/L), also known as configuration ratio, is commonly used together with the deformation energy as a quality flour indicator [ 64 ].…”