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

Branković, Gordana; Dodig, Dejan; Pajić, Vesna; Kandić, Vesna; Knežević, Desimir; Đurić, Nenad; Zivanovic, Tomislav

doi:10.13080/z-a.2018.105.006

Cited by 34 publications

(24 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This result was in agreed with finding of Taghouti et al, who reported that the protein content of the genotypes varied from 12.52 to 16.28% with an average value of 14.58% [23]. This result also was in line with the finding of Branković et al, who reported that protein content was varied from 12.4 to 15.4% in bread wheat [24]. The differences among the genotype were important.…”

Section: Mean Comparison Of the Genotypes For Grain Qualitysupporting

confidence: 92%

“…Similarly higher and wider range in comparison to results Branković et al, who reported that the wet gluten content ranged from 22.8% to 30.3% for bread wheat genotypes [24]. The highest mean value for wet gluten was obtained for Hidasse (58.82%), while the lowest value was recorded for genotype ETBW8427 (36.49%) ( Table 5).…”

Section: Mean Comparison Of the Genotypes For Grain Qualitysupporting

confidence: 47%

See 1 more Smart Citation

Genotype X Environment Interaction for Quality Traits in Bread Wheat Genotype Tested At Six Environments

2019

ANFS

View full text Add to dashboard Cite

The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with four replications at six different locations in Ethiopia during 2017/18 cropping season. Combine Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and GEI for investigated quality traits except GEI shows non-significant difference in dry gluten and gluten index. The environment contributed more than 50% only in PC (83.6%) and HLW (56.1%). The three components, G, E and GxE made almost similar contribution to most of the quality traits (WG, DG and GI), although the contribution of the environment was a little higher. Hardness index was determined mainly by the genotype (69.3%). The contribution of GxE was higher than that of genotype in all quality traits except in HDI and GI, again indicating the important role of GxE in the determination of wheat quality traits. Genotype ETBW9045 and ETBW8065 gave the best value of protein in the favorable means (15.05% and 14.75%) respectively. The Hidase had the highest value of wet gluten (58.2%) and dry gluten (24.38%) in average for all investigated locations (58.2%). GGE biplot declared ETBW9045 (#10) and ETBW8065 (#6) genotypes as stable in all quality. These two genotypes ETBW9045 (#10) and ETBW8065 (#6) are recommended for wide adaptation and for crossing. This study demonstrates success in wheat breeding for improved quality in bread wheat. The study also provides information on the combined stability of improved quality of the nationally important bread wheat genotypes. Therefore, the results of this study could be valuable for national bread wheat breeding programs to develop new varieties with high stable grain quality.

show abstract

Section: Mean Comparison Of the Genotypes For Grain Qualitysupporting

confidence: 92%

Section: Mean Comparison Of the Genotypes For Grain Qualitysupporting

confidence: 47%

Genotype X Environment Interaction for Quality Traits in Bread Wheat Genotype Tested At Six Environments

2019

ANFS

View full text Add to dashboard Cite

show abstract

“…Gluten has a major contribution in the unique baking quality of wheat by conferring water absorption capacity, cohesiveness, viscosity and elasticity on dough (WIESER, 2007). Wet gluten and dry gluten are positively associated with protein content, the first mentioned representing common flour specification required by endusers in the food industry (BRANKOVIĆ et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Nutritional properties of Macedonian landraces of small grain cereals as a source of new genetic variability

Jordanovska¹,

Jovović²,

Dolijanović³

et al. 2018

Genetika

View full text Add to dashboard Cite

Taking into account the better agro-ecological adaptations developed over time to climate changed conditions, cereal local populations (landraces) represent a valuable plant genetic resources with their perspective reflected in the creation of better quality commercial cereal genotypes. The objectives of this research were to explore: i) the genetic variability of nutritional properties of Macedonian landraces of small grain cereals-wheat, barley, oat, and rye; ii) associations among nutritional properties; iii) strength and weakness of landraces based on nutritional properties profiles. Collecting missions were carried out in 2013 year in different locations of rural areas at the territory of Republic of Macedonia. Ten sub-samples of 100 g seeds were extracted from each of regenerated landrace in order to obtain a well-balanced analytical sample. All samples were analysed for moisture content-MOI (%), protein content-PC (%), fat content-FC (%), crude fibre content-CF (%), wet gluten content-WG (%), and dry gluten content-DG (%). In regard to assessed nutritional properties the most perspective landraces proved to be: Okalesta bela (CF of = 2.62%) of bread wheat; Zimski (WG of = 9.24%), Dabilski nizok (DG of =

show abstract

“…It shows wheat breeders how traits are affected by G, E, and G × E interaction (Kaya & Akcura, 2014). The heritability has already been studied for various quality traits in wheat except for Glutograph parameters (Branković et al, 2018; Rakszegi et al, 2016). High heritability values (86.2%–95.8%) were calculated for GPC, wet gluten content (WGC), Zeleny sedimentation value (ZSV), and Alveograph deformation energy (W) value by Branković et al (2018).…”

Section: Introductionmentioning

confidence: 99%

“…The heritability has already been studied for various quality traits in wheat except for Glutograph parameters (Branković et al, 2018; Rakszegi et al, 2016). High heritability values (86.2%–95.8%) were calculated for GPC, wet gluten content (WGC), Zeleny sedimentation value (ZSV), and Alveograph deformation energy (W) value by Branković et al (2018). The heritability values for GlutoPeak, Farinograph, and Extensograph parameters, W, SDS sedimentation (SDSS), and GPC were calculated in the range of 0.60–0.83 (Michel, Gallee, Löschenberger, Buerstmayr, & Kummer, 2017).…”

Section: Introductionmentioning

confidence: 99%

Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

et al. 2020

View full text Add to dashboard Cite

Background and objectives Glutograph is a relatively new instrument to determine the stretch (GS) and relaxation (GR) properties of wheat gluten. The aims of this research were to determine heritability values of GS and GR and to investigate the effects of genotype and environment on some quality parameters and yield. The relationship between Glutograph parameters and other traits was also investigated by using correlation and biplot analyses. Findings Wide ranges of variability values were observed among both genotypes and environments for Glutograph parameters and other investigated characteristics. Genotype was found to be the most significant source of variation (~69%), and high heritability values (~0.95) were calculated for Glutograph parameters. Glutograph parameters had strong relationships with gluten index (GI) and Alveograph deformation energy (W) based on correlation and biplot analyses. Biplot analysis performed on 24 genotypes and nineteen traits demonstrated that especially eight genotypes had similar responses for GS, GI, grain protein content, Alveograph elasticity index, W, and Zeleny sedimentation values. Conclusion Glutograph could be a beneficial quick screening test especially in early stages of breeding programs for improving the baking quality of wheat. Significance and novelty The high heritability values indicate that Glutograph has a great potential for evaluation of gluten quality, especially in breeding programs.

show abstract

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

Cited by 34 publications

References 26 publications

Genotype X Environment Interaction for Quality Traits in Bread Wheat Genotype Tested At Six Environments

Genotype X Environment Interaction for Quality Traits in Bread Wheat Genotype Tested At Six Environments

Nutritional properties of Macedonian landraces of small grain cereals as a source of new genetic variability

Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

Contact Info

Product

Resources

About