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

Abstract

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.

Genetic variations of bread wheat varieties for bread‐making quality traits in moisture stressed areas of Wollo, Ethiopia

“…Consistent findings with prior research studies globally, as shown by Horvat et al. (2012), Mekuria and Admassu (2011), Alemu and Gerenfes (2019), and Pasha et al. (2007), emphasize the wide range of WG contents in different bread wheat varieties.…”

“…Location‐specific TKW values further emphasize the influence of the environment on TKW, with wide‐ranging values observed at different sites, as noted by Mekonnen and Gashaw (2019). Variations in TKW, as reported by Mekuria and Admassu (2011), showcase the impact of genotype on kernel size, ranging from 36 to 40 g. The reported effects of genotypic (G), environmental (E), and their interaction (GE) on grain weight align with previous research (Alemu & Gerenfes, 2019; Shah et al., 2009) indicating the multifaceted nature of TKW determination influenced by genetic makeup and environmental factors.…”

“…The variation in WG content across locations underscores the strong influence of environmental factors on gluten development in wheat. Consistent findings with prior research studies globally, as shown by Horvat et al (2012), Mekuria and Admassu (2011), Alemu andGerenfes (2019), andPasha et al (2007), emphasize the wide range of WG contents in different bread wheat varieties. These findings reiterate the impact of both genetic diversity and environmental conditions on gluten formation, crucial in determining the baking quality of wheat.…”

“…The observed variation in HLW among tested varieties signifies differences in grain plumpness, with varieties like Menze and Bolo exhibiting higher HLW. Consistent with this, previous studies (Alemu & Gerenfes, 2019;Mekuria & Admassu, 2011;Soboka et al, 2017) also reported varied HLW among wheat genotypes, emphasizing the role of genotype in determining wheat quality. Location-specific HLW variations reflect environmental influences, with sites experiencing terminal moisture deficits impacting grain-filling processes.…”