Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.)

摘要

Wheat (Triticum aestivum L.) is a high-yielding crop with a wide range of adaptability, and it is the world's and Ethiopia's principal source of food. In Ethiopia, however, wheat productivity has increased in recent years. Due to abiotic like heat, drought, frost and others and biotic like rusts (Stem, yellow and leaf), Septoria, fusarium and others causes, it is still quite low when compared to other wheat-producing countries. The objectives were to test variability of genotypic and phenotypic and also heritability and genetic advance in bread wheat genotypes. Hence, in this studied conducted on 30 bread wheat genotypes of yield and associated traits was assessed. A trial was undertaken Holetta in Ethiopia in 2018/19 cropping season. The materials were tested using a three-replication alpha lattice pattern. Data on yield and associated traits were analyzed using SAS versions 9.3 software. The heritability estimates for 1000 kernel weight were found to be very high, at 81.14 percent. The trait 1000 kernel weight was also shown to have a high heritability couple with a high genetic advance as a percentage of the mean. So it concluded that 1000 kernel weight may be targeted as the selection criteria for the grain yield improvement However, further study needs to be conducted the future bread wheat breeding effort should be focus on varietal development.