QTL ASSOCIATION WITH MEASURES OF GLUTEN STRENGTH ACROSS ENVIRONMENTS IN DURUM WHEAT

摘要

Gluten strength is an important quality trait of durum wheat (Triticum turgidum L. var durum). The SDS-sedimentation test and gluten index are used as measures of gluten strength. SDS-sedimentation volume is correlated (r=0.78 to 0.85) with mixograph mixing time1'2 and correlated (r = 0.70 to 0.77) with mixograph peak height (r = 0.70 to 0.77 )' ■ Heritability for SDS-sedimentation volume ranges from 0.53 to 0.68.