Effect of Cultivar, Environment, and Their Interaction and Stability Analyses on Milling and Baking Quality of Soft Red Winter Wheat<sup>1</sup>

Baenziger, P. Stephen; Clements, Robert L.; McIntosh, Marla S.; Yamazaki, W. T.; Starling, T. M.; Sammons, D. J.; Johnson, J. W.

doi:10.2135/cropsci1985.0011183x002500010002x

Cited by 86 publications

(67 citation statements)

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“…This was likely due to the relatively limited environmental effect arising from the use of only three Manitoba growing sites over 2 yr. As well, eight genetically diverse genotypes were used in the Lukow and McVetty (1991) study, thus promoting the genotype effects. Several other genotype × environment studies on wheat quality have shown similar results to ours with the relative magnitude of the genotype × environment interaction effect being considerably smaller than either genotype or environment (Busch et al 1969;McGuire and McNeal 1974;Fowler and De La Roche 1975;Baker and Kosmolak 1977;Baenziger et al 1985;Lukow and McVetty 1991;Peterson et al 1992;Ames et al 1999;Mikhaylenko et al 2000;Preston et al 2001).…”

Section: Relative Influence Of Genotype Environment and G × × E Intesupporting

confidence: 87%

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Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of Western Canadian Spring Wheat

Finlay¹,

Bullock

Sapirstein³

et al. 2007

Can. J. Plant Sci.

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. 2007. Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of western Canadian spring wheat. Can. J. Plant Sci. 87: 679-690. Wheat (Triticum aestivum L.) grain, flour, dough and bread quality characteristics are strongly influenced by growing-season weather conditions. Understanding the impact of genotype, environment, and their interactions on Canadian wheat quality is important for Canada to maintain its high standard for delivery of consistent quality wheat to domestic and international customers. The effects of genotype, environment and genotype by environment (G × E) interaction on numerous grain, flour, dough and bread-making characteristics were assessed. The Canadian Western Red Spring (CWRS) cultivars were AC Barrie, Superb, AC Elsa, and Neepawa; the Canadian Prairie Spring (CPS-white) cultivar was AC Vista; and the Canadian Western Hard White Spring (CWHWS) cultivar was Snowbird. These genotypes were grown at five locations across the Canadian prairies in 2 yr to provide a total of 7 site-years of milling quality wheat for analysis. Genotype, environment and their interactions had significant effects on most parameters tested. The relative magnitude of the environmental contribution to wheat quality variance, depending on the trait, was considerably larger (14 to 89%) than the variance contribution of either genotype (0 to 33%) or G × E interaction (0 to 17%). The greatest environmental contribution to total variance (83%) was, on average, for grain traits including yield. Genotypic contribution to variation was greatest (~15%) for flour characteristics. The G × E interaction contributed relatively little to total variance and was comparable for flour, dough and bread properties (~6.5% on average). This large difference in variance between environmental and genotypic influences clearly demonstrates the importance of growing-season weather impacts on yield and quality for adapted bread wheat genotypes and strategies to mitigate these effects are discussed.Key words: Wheat, bread-making quality, Canadian prairies, environment, genotype, genotype by environment Finlay, G. J., Bullock, P. R., Sapirstein, H. D., Naeem, H. A., Hussain, A., Angadi, S. V. et DePauw, R. M. 2007. Variations génotypiques et environnementales du grain, de la farine, de la pâte et de la panification du blé de printemps de l'Ouest canadien. Can. J. Plant Sci. 87: 679-690. Les conditions météorologiques durant la période végétative exercent une profonde influence sur le grain du blé (Triticum aestivum L.), sa farine, la pâte et la panification. Pour que le blé canadien garde sa réputa-tion de qualité auprès de la clientèle canadienne et étrangère, il importe de comprendre l'incidence du génotype et de l'environnement ainsi que de leurs interactions. Les auteurs ont évalué l'effet du génotype, de l'environnement et de l'interaction génotype × environnement (G × E) sur de nombreuses caractéristiques du grain, de la farine, de la pâte et de la panification. Les essais ont porté sur les cultivar...

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Section: Relative Influence Of Genotype Environment and G × × E Intesupporting

confidence: 87%

“…Wheat kernel development and biomolecule accumulation are strongly influenced by genotype and environmental parameters (Baenziger et al 1985;Peterson et al 1992). Environmental parameters such as useful-heat accumulation, higher than optimal temperature, and water stress are predominant factors influencing grain development.…”

mentioning

confidence: 99%

Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of Western Canadian Spring Wheat

Finlay¹,

Bullock

Sapirstein³

et al. 2007

Can. J. Plant Sci.

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“…Similarly, many other studies demonstrated that environmental conditions have a larger effect on protein content than the genotype (e.g. Baenziger et al, 1985;Uhlen et al, 1998;Rharrabti et al, 2001;Mut et al, 2010). Protein quality, measured by alveograph W parameter, appeared to be influenced in a similar degree by genotype and environment.…”

Section: Discussionmentioning

confidence: 68%

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Surma

Adamski

Banaszak

et al. 2012

Plant Production Science

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“…Several other authors (Baenziger et al 1985, Robert and Denis 1996, Peterson et al 1998) also obtained low G × E component for quality traits.…”

Section: Effect Of Genotype Environment and Their Interaction To Thementioning

confidence: 83%

Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits

Barić¹,

Pećina²,

Šarčević³

et al. 2004

PLANT SOIL ENVIRON

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Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of so�ening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten content, Zeleny sedimentation volume, Hagberg falling number). Stability was evaluated for four cultivars grown in 12 environments in different parts of Croatia. Four stability parameters, covering a wide range of statistical approaches, were used to estimate cultivar stability. Variability for the stability of quality among cultivars was established. The cultivars Kuna and Banica showed high performance for most quality traits and were also identified as stable for the majority of them. The cultivar Žitarka was stable for four farinogram traits showing high level of performance only for dough development time, while Marĳa showed stability for only three traits but with unfavourable mean values for all of them. The largest contribution of genotype by environment effects in the total sum of variance components was found for the farinogram traits stability and dough development time, while the lowest, but similar to each other for protein content and wet gluten content.

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Effect of Cultivar, Environment, and Their Interaction and Stability Analyses on Milling and Baking Quality of Soft Red Winter Wheat¹

Cited by 86 publications

References 0 publications

Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of Western Canadian Spring Wheat

Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of Western Canadian Spring Wheat

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits

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Effect of Cultivar, Environment, and Their Interaction and Stability Analyses on Milling and Baking Quality of Soft Red Winter Wheat1

Cited by 86 publications

References 0 publications

Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of Western Canadian Spring Wheat

Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of Western Canadian Spring Wheat

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits

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Effect of Cultivar, Environment, and Their Interaction and Stability Analyses on Milling and Baking Quality of Soft Red Winter Wheat¹