Characterization of popular bread wheat cultivars of India for grain quality and the stable genetic resource

2013 ◽  
Vol 73 (1) ◽  
pp. 14 ◽  
Author(s):  
D. Mohan ◽  
R. K. Gupta ◽  
Ajay Verma
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Genetic Resource ◽  
Wheat Cultivars

Erratum to Characterization of Bread Wheat Cultivars (Triticum aestivumL.) by Glutenin Proteins

2013 ◽  
Vol 41 (1) ◽  
pp. 183-183
Author(s):  
D. Horvat ◽  
N. Ðukić ◽  
D. Magdić ◽  
J. Mastilović ◽  
G. Šimić ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Wheat Cultivars

scholarly journals Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute

2019 ◽  
Vol 180 (1) ◽  
pp. 24-32
Author(s):  
A. I. Abugalieva ◽  
L. T. Maltsevа ◽  
E. A. Filippova ◽  
A. I. Morgunov ◽  
Y. I. Zelensky ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Bread Wheat ◽  
Grain Quality ◽  
Agricultural Research ◽  
Wheat Cultivars ◽  
Agricultural Research Institute ◽  
High Quality ◽  
Spring Bread Wheat ◽  
Genetic Potential ◽  
Research Institute

Background. For the Trans-Urals, characterized by unstable climate over the years (alternating droughty and excessively moist years, recurrences of colds in spring, possibility of early frosts, etc.), grain quality is a prioritized genetic trait in spring bread wheat cultivars. In Kurgan Province, the share of thirdclass wheat varied since 1994 from 43% to 96%; only in the recent unfavorable years (2015 – 2017) it dropped to 11 – 27% due to rust epidemics. The aim of the study was to characterize the genetic potential of grain quality and its phenotypic implementation in promising cultivars bred at Kurgan Agricultural Research Institute and officially released for cultivation in the region.Materials and methods. The capacities of the KASIB4 – 13 (Kazakhstan–Siberia Wheat Improvement Network under the auspices of CIMMYT) represented by 17 breeding centers in Kazakhstan and Siberia were used to assess grain quality of 14 cultivars with different maturation time bred at Kurgan Agricultural Research Institute. Quality assessment was performed with due regard to the standards of Kazakhstan, CIS, and leading exporting countries, thus combining local and international levels, and employing genetic, biochemical and technological grain quality levels under different soil and climate conditions.Results and discussion. Generally, all cultivars demonstrated protein and gluten content and the level of vitreousness sufficient for strong and valuable wheat. The selected percentage was 92% for hard grain and medium hard grain wheat forms, up to 94% for high-protein and high-gluten ones, and up to 57% for genotypes without 1B/1R wheat/rye translocation. In terms of sedimentation, 86% of the genotypes were predicted to belong to the strong and valuable wheat class; according to the composition of HMW glutenin subunits, mixing quality and flour strength (W), 30 – 42% were identified as high-quality genotypes. The in-depth study of grain quality within the KASIB environmental network revealed heterogeneity among cultivars in a number of genetic and biochemical parameters and provided an opportunity to select high-quality genotypes by marker characteristics and technological properties, which is likely to improve the efficiency of intra-cultivar selection and overall quality assessment of cultivars.

scholarly journals Proteome characterization of developing grains in bread wheat cultivars (Triticum aestivum L.)

2012 ◽  
Vol 12 (1) ◽  
pp. 147 ◽  
Author(s):  
Guangfang Guo ◽  
Dongwen Lv ◽  
Xing Yan ◽  
Saminathan Subburaj ◽  
Pei Ge ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Triticum Aestivum L ◽  
Wheat Cultivars ◽  
Developing Grains

Elevated CO2 alters grain quality of two bread wheat cultivars grown under different environmental conditions

2014 ◽  
Vol 185 ◽  
pp. 24-33 ◽  
Author(s):  
Nimesha Fernando ◽  
Joe Panozzo ◽  
Michael Tausz ◽  
Robert M. Norton ◽  
Nathan Neumann ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Elevated Co2 ◽  
Environmental Conditions ◽  
Grain Quality ◽  
Wheat Cultivars

Nitrogen–sulfur fertilisation effects on gluten composition and industrial quality in Argentinean bread wheat cultivars differing in apparent sulfur recovery

2021 ◽  
Vol 72 (3) ◽  
pp. 183
Author(s):  
Agustín F. Arata ◽  
William J. Rogers ◽  
Gabriela E. Tranquilli ◽  
Adriana C. Arrigoni ◽  
Deborah P. Rondanini
Keyword(s):  
Soil Fertility ◽  
Bread Wheat ◽  
Cycle Length ◽  
Grain Quality ◽  
Protein Pattern ◽  
N Availability ◽  
Wheat Cultivars ◽  
Protein Subunits ◽  
Long Cycle ◽  
Baking Quality

Increasing wheat yield and grain quality is crucial for achieving profitable production systems. Genotype has an important role in determining potential grain end-use quality, because it defines the protein subunits stored in the endosperm. Nitrogen (N) and sulfur (S) availability modulate the expression of the genotype by determining variations in quantitative gluten composition. The aim of this work was to analyse the responses of grain quality to N and S fertilisation and relate them to the relative quantitative composition of different subunits of gliadins and glutenins in 24 Argentinean bread wheat cultivars differing in apparent S recovery (ASR), cycle length and protein pattern. Two field experiments were conducted in the Humid Pampas of Argentina. Gluten composition was analysed by electrophoresis and densitometry, and grain quality by N/S ratio, protein content, sedimentation test, and alveograms. Most genotypes presented high quality potential according to their pattern of high molecular weight glutenin subunits, although they differed in grain quality performance. Under an environment of low soil fertility (i.e. where the soil has a low capacity to supply N and S), N fertilisation reduced the sedimentation test values at low S level (67 vs 54 mm, on average) and increased this parameter at high S level (62 vs 81 mm, on average), with different responses among genotypes. Also, S fertilisation at high N level increased dough strength by 52% for long cycle genotypes and decreased it by 9% for those of short cycle. Genotypes with contrasting ASR, cycle length and protein pattern modified the responses of baking strength to S fertilisation in different ways (positive, neutral or negative), whereas genotype × N interaction modified the responses only in their magnitude. Outstanding genotypes (e.g. Klein Proteo) were identified according to baking quality stability. We conclude that S fertilisation had a notable effect on baking quality, especially in long cycle genotypes and a low soil-fertility environment, correcting S deficiency at high N availability. ASR was not a useful classificatory trait for predicting grain quality. Instead, the study of variants for the protein subunits coded by particular genes (e.g. Glu-A3, Glu-B3, Glu-D1x and Glu-D1y) that partially determine baking quality should be intensified, in order to optimise genetic improvement in wheat.

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