Variability of chosen technological traits of winter wheat hybrids in relation to composition of HMW glutenin subunits in parental forms
Karolina Krystkowiak
office@igr.poznan.plInstytut Genetyki Roślin Polskiej Akademii Nauk, Poznań (Poland)
Tadeusz Adamski
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań (Poland)
Maria Surma
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań (Poland)
Zygmunt Kaczmarek
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań (Poland)
Anetta Kuczyńska
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań (Poland)
Agata Burtna
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań (Poland)
Renata Trzeciak
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań (Poland)
Abstract
The aim of the study was to analyze variability of selected technological properties in winter wheat hybrids of diverse allele composition in Glu-1 loci in connections with genetic similarity of parental cultivars evaluated by molecular markers. Material for the study included 18 winter wheat cultivars and their 76 F2 hybrids obtained after crossing in a line x tester scheme. Protein content and rheological dough parameters, evaluated using the Brabender farinograph, were determined in parents and hybrids. Additionally, parental cultivars were analyzed in regard to the composition of high molecular weight (HMW) glutenin subunits and polymorphism of microsatellite markers (SSR), on the basis of which genetic distances between them were evaluated. Hybrid families were divided into groups with the same composition of HMW glutenins and afterwards these groups were compared in terms of rheological parameters. Phenotypic variability between family groups was estimated and multivariate evaluation of these groups was performed. It was found that hybrid families belonging to the same group, i.e. with the same HMW composition, differed in dough properties. No relationship was ascertained between genetic distances of parental cultivars of hybrid families belonging to groups of the same HMW composition and phenotypic similarity of hybrids within these groups.
Keywords:
dough properties, protein content, Mahalanobis distances, winter wheat, HMW glutenin subunitsReferences
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Authors
Karolina Krystkowiakoffice@igr.poznan.pl
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland
Authors
Tadeusz AdamskiInstytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland
Authors
Maria SurmaInstytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland
Authors
Zygmunt KaczmarekInstytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland
Authors
Anetta KuczyńskaInstytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland
Authors
Agata BurtnaInstytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland
Authors
Renata TrzeciakInstytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland
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Copyright (c) 2011 Karolina Krystkowiak, Tadeusz Adamski, Maria Surma, Zygmunt Kaczmarek, Anetta Kuczyńska, Agata Burtna, Renata Trzeciak
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