Sources of variation in spring wheat (<i>Triticum aestivum</i> L.) cultivars of the Western and Southern Cape. I. Milling and dough development characteristics

Nel, M. M.; Agenbag, G. A.; Purchase, J. L.

doi:10.1080/02571862.2000.10634862

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…Developing wheat genotypes with excellent grain quality attributes is key for human nutrition and the market place (Nel et al 2000a(Nel et al , 2000bDe Vita et al 2007;Li et al 2013;Guzmán et al 2017). The present study determined genotype-by-environment interaction effect on grain quality among heat and drought tolerant bread wheat genotypes under simulated drought-stressed and non-stressed environments to select promising parents for breeding.…”

Section: Discussionmentioning

confidence: 95%

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

Thungo

Shimelis

Odindo

et al. 2020

Journal of Plant Interactions

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This study determined genotype-by-environment effect on grain quality among heat and drought tolerant bread wheat genotypes to select ideal genotypes for grain quality improvement. Gliadin (Gli), gluten (Glu), glutenin (Glut), gliadin: glutenin ratio (Gli: Glut ratio) and total protein content (TPC) were determined among 28 elite bread wheat genotypes under non-stressed and droughtstressed conditions. Additive main effect and multiplicative interaction and genotype and genotype-by-environment biplot were used for data analyses. Large genotypic effects were observed for Gli (55.42%), TPC (67.78%) and Gli: Glu ratio (49.77%), suggesting genotypic variation for these traits. High environmental influence of 89.65 and 89.06% were observed for Glu and Glut. Wheat genotypes LM03, LM22, LM23, LM41, LM44, LM60, LM62, LM71, LM73, LM71, LM85, LM90 and LM95 with high protein and protein-fractions and high levels of abiotic stress tolerance (i.e. heat and drought) were selected for breeding for high grain quality. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 95%

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

Thungo

Shimelis

Odindo

et al. 2020

Journal of Plant Interactions

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“…The most important quality components for the milling industry are hectolitre mass, extraction, colour and hardness, while the baking industry emphasises dough and loaf characteristics (Manley, 1998;Manley & Nel, 1999;Labuschagne et al, 1996a,b;Aucamp et al, 2006). A large number of detailed studies has been conducted with regard to the South African situation in terms of the influence of N applications on quality characteristics of wheat , protein related characteristics (De Villiers & Laubscher, 1995;Raath et al, 1995;Bosman & Agenbag, 1998;Koekemoer et al, 1999, Labuschagne et al, 2000Manley et al, 2002) the genetic variability of South African wheats for milling and baking quality (Nel et al, 1998(Nel et al, , 2000aBarnard et al, 2002;Koen et al, 2002;Koekemoer, 2003), environmental effects on quality Van Lill et al, 1995a,b;Celliers et al, 1999;Labuschagne et al, 2007) biotic Labuschagne et al, 2002) and abiotic stresses (Barnard & Bona, 2004).…”

Section: Breadmaking Qualitymentioning

confidence: 99%

An overview of the context and scope of wheat (Triticum aestivum) research in South Africa from 1983 to 2008

Smit¹,

Tolmay²,

Barnard³

et al. 2010

South African Journal of Plant and Soil

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The domestic requirement for wheat in South Africa is approximately 2.8 million tons and annually the shortfall on local production is imported to meet the demand. During the past 25 years two distinct wheat marketing mechanisms characterised the wheat industry, impacting significantly on both research and industry. In 1996 the single channel marketing system through the Wheat Board made way for a liberal marketing environment in which market forces of supply and demand determine price. This refocused most research activities on factors to lower input costs and risks, while increasing the profitability of wheat production. Significant challenges were experienced with much stricter milling and baking quality requirements impacting on not only the development of adapted wheat cultivars for South African conditions, but also on fertiliser and cultivar recommendations, as well as production practices. Minimum tillage, preharvest sprouting, as well as the threat of Russian wheat aphid and stripe rust were some of the pertinent challenges faced during this time. Significant scientific breakthroughs of international importance were made with regard to the physiological and biochemical nature of insect resistance and plant defence as well as the transfer of resistance genes from alien species. This review provides an overview of the most pertinent wheat research undertaken from 1983 to 2008.

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The influences of genotype, environment, and genotype×environment interaction on wheat quality

Williams

O'Brien

Eagles

et al. 2008

Aust. J. Agric. Res.

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Knowledge of the relative contributions of genotype (G), environment (E), and genotype and environment interaction (G × E) effects on wheat (Triticum aestivum L.) quality leads to more effective selection in breeding programs and segregation of more uniform parcels of grain better suited to the needs of customers. Their effects on wheat quality were reviewed using papers obtained from 4 major international databases. The literature is dominated by research from North America, with lesser contributions from Europe, Australia, and the rest of the world. Use of analysis of variance to partition sources of variation due to G, E, and G × E was the most common approach but, more recently, residual maximum likelihood methods that can accommodate large, but unbalanced, datasets have been used. In North America and Europe, the relative contributions of G, E, and G × E varied across studies, but traits associated with protein content were more influenced by E and G × E than those associated with protein quality, dough rheology and starch characteristics, where G effects were more important. Variation in the relative contributions of G, E, and G × E was highly dependent on the G and E sampled. The Australian studies were characterised by a relative lack of G × E, with G and E rankings being similar across the country for the protein quality, dough rheology, and starch quality traits examined in detail. This suggests that, in Australia, more efficient testing of potential cultivars will be possible for these traits, especially when the underlying variation at the gene level is known, and that efficiencies in the design and conduct of trial systems and quality evaluations could be achieved by testing samples from targetted environments without affecting genetic gain and overall crop quality.

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Sources of variation in spring wheat (Triticum aestivum L.) cultivars of the Western and Southern Cape. I. Milling and dough development characteristics

Cited by 4 publications

References 17 publications

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

An overview of the context and scope of wheat (Triticum aestivum) research in South Africa from 1983 to 2008

The influences of genotype, environment, and genotype×environment interaction on wheat quality

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