The effects of drought after anthesis on the grain quality of bread wheat depend on drought severity and drought resistance of the variety

2021 ◽  
Author(s):  
Ali Ozturk ◽  
Eda Erdem ◽  
Murat Aydin ◽  
Mehmet Murat Karaoglu
Keyword(s):  
Bread Wheat ◽  
Drought Resistance ◽  
Grain Quality ◽  
Drought Severity ◽  
Effects Of Drought

Grain quality of elite bread wheat genotypes under non-stress and drought-stress conditions

2019 ◽  
Vol 34 (3) ◽  
pp. 314-334
Author(s):  
Zamalotshwa Thungo ◽  
Hussein Shimelis ◽  
Alfred Odindo ◽  
Jacob Mashilo
Keyword(s):  
Drought Stress ◽  
Bread Wheat ◽  
Grain Quality ◽  
Stress Conditions ◽  
Wheat Genotypes

scholarly journals Grain quality of the winter bread wheat varieties and lines in the Rostov region

2020 ◽  
pp. 101-107
Author(s):  
N. S. Kravchenko ◽  
O. A. Nekrasova ◽  
N. G. Ignatieva ◽  
I. M. Oldyreva ◽  
Yu. N. Alty-Sadykh
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Climatic Conditions ◽  
Wheat Varieties ◽  
Rostov Region ◽  
Winter Bread Wheat ◽  
Growing Conditions ◽  
The Stability ◽  
Variety Testing

Grain quality of winter bread wheat is an urgent issue in Russia and in the world. The traits and properties of grain that characterize the quality are formed in the field under the effect of weather and climatic conditions. The current study was carried out in 2017–2019. The objects of the study were 12 varieties and 3 promising lines of winter bread wheat of the Competitive Variety Testing. The variety ‘Ermak’ was used as a standard variety. The purpose of the study was to carry out a comparative estimation of grain quality of the varieties and promising lines of winter bread wheat, to identify the variation of traits over the years and to determine the effect of growing conditions on the formation of grain quality. There has been established that the studied varieties and lines formed nature weight from 799 g/l (the variety ‘Aksiniya’) to 830 g/l (‘Yubiley Dona’) and corresponded to the 1-st quality class. There have been identified the varieties ‘Etyud’ (62%; Cv = 6.6%), ‘Ermak’ (62%; Cv = 7.0%) and the line ‘1005/14’ (68%; Cv = 8.1%) with a combination of high values of the general hardness and insignificant variation of the trait over the years. There has been determined that the variety ‘Nakhodka’ (14.11%; Cv = 3.6%) and the line ‘1261/13’ (14.10%; Cv = 6.1%) were characterized by the maximum protein percentage and low values of the coefficient of variation. There has been established that the varieties ‘Aksiniya’ (4.5 points; 7.9%) and ‘Tanais’ (4.0 points; 2.5%) combined a high baking value with the stability of the trait. When estimating the effect of the factors “genotype”, “year of study” and their correlation on the characteristics of grain quality, there has been found that general hardness (52.59%), mass fraction of grain protein (58.31%), dough deformation (57, 78%), valorimetric value (46.01%), volume of bread (41.77%) and general baking assessment (51.24%) were largely dependent on genotype. The growing conditions had an effect on the formation of the quantity and quality of gluten and the P/l ratio.

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

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Wheat Breeding ◽  
Environment Interaction ◽  
Quality Traits ◽  
Wheat Genotypes ◽  
Significant Difference ◽  
Wide Adaptation ◽  
New Varieties

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.

Degradation of gluten proteins by Fusarium species and their impact on the grain quality of bread wheat

2019 ◽  
Vol 83 ◽  
pp. 1-8 ◽  
Author(s):  
Francisco Javier Bellesi ◽  
Agustín Francisco Arata ◽  
Mauro Martínez ◽  
Adriana Cecilia Arrigoni ◽  
Sebastián Alberto Stenglein ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Fusarium Species ◽  
Gluten Proteins

scholarly journals The study of indices of the relative and absolute protein percentage in the winter bread wheat grain

2021 ◽  
Vol 843 (1) ◽  
pp. 012045
Author(s):  
O A Nekrasova ◽  
N S Kravchenko ◽  
E I Nekrasov
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Agricultural Research ◽  
Triticum Aestivum L ◽  
Wheat Varieties ◽  
Breeding Programs ◽  
Protein Percentage ◽  
Winter Bread Wheat ◽  
1000 Grain Weight

Abstract The aim of the research was to evaluate the relative and absolute protein content in winter wheat grains, to determine the samples that have the maximum values of the studied traits, and to use the selected genotypes in breeding programs. The trials of the winter bread wheat varieties, sown after maize for grain were carried out in 2018-2020. The objects of the study were 13 winter bread wheat varieties (Triticum aestivum L.) developed in the Agricultural Research Center “Donskoy”. The current research established that when selecting parental varieties for crossing to improve grain quality of winter bread wheat varieties, there should be chosen the forms with the highest relative and absolute protein percentage in grain. These genotypes include Don 107, Ermak and Lidiya, whose relative protein percentage in grain was 12.96%, 13.01% and 13.06% respectively. The varieties Don 107, Ermak, Lidiya, Volnitsa and Zhavoronok were characterized by the maximum absolute protein percentage in grain with 5.43 g, 5.62 g, 5.57 g, 5.56 g and 5.54 g respectively. The 1000 grain weight of these varieties averaged 42.1 g (Don 107), 43.6 g (Ermak), 43.1 g (Lidiya), 43.5 g (Volnitsa) and 44.5 g (Zhavoronok).

Sign in / Sign up

Export Citation Format

Share Document