Variation and genetic determination of some quality characters in winter wheat
Andrzej Bichoński
a.bichonskli@ihar.edu.plZakład Oceny Jakości i Metod Hodowli Zbóż, Instytut Hodowli i Aklimatyzacji Roślin, Kraków (Poland)
Abstract
Quality parameters were evaluated for strains and check cultivars of winter wheat from breeding trials of the years 1997–1999. The following coefficients were estimated: for variability (CV%), phenotypic variability (CVp), genotypic variability (CVg) and heritability (H) for the following characters: falling number, protein content, water absorption, dough development time, stability of dough, quality number, degree of softening, gluten content, gluten index, volume of bread, estimated crumb of bread and flour yield. The interaction effect of objects with localities was the highest for dough development time and gluten content. The expressed heritability was high for gluten index and sedimentation value.
Keywords:
heritability, technological quality, winter wheatReferences
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Authors
Andrzej Bichońskia.bichonskli@ihar.edu.pl
Zakład Oceny Jakości i Metod Hodowli Zbóż, Instytut Hodowli i Aklimatyzacji Roślin, Kraków Poland
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