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.pl
Instytut 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 subunits

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Published
2011-09-30

Cited by

Krystkowiak, K. (2011) “Variability of chosen technological traits of winter wheat hybrids in relation to composition of HMW glutenin subunits in parental forms”, Bulletin of Plant Breeding and Acclimatization Institute, (260/261), pp. 105–120. doi: 10.37317/biul-2011-0027.

Authors

Karolina Krystkowiak 
office@igr.poznan.pl
Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland

Authors

Tadeusz Adamski 

Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland

Authors

Maria Surma 

Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland

Authors

Zygmunt Kaczmarek 

Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland

Authors

Anetta Kuczyńska 

Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland

Authors

Agata Burtna 

Instytut Genetyki Roślin Polskiej Akademii Nauk, Poznań Poland

Authors

Renata Trzeciak 

Instytut 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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