Genetic variability for grain and bread making quality traits in wheat (Triticum aestivum L.) and their correlations validated through multi-environment trials

摘要

End-use quality in wheat is complex and is determined by several component quality traits. The traits having high heritability and significant positive correlation with the end-use quality can be utilized for indirect selection for genetic improvement of the end-use quality. Environment wise interrelationship among eight grain quality traits, four farinographic and eight starch pasting parameters along with bread loaf volume were studied in a set of 35 genotypes grown in 10 environments (five locations tested over two years). Genotypes exhibited a wide range of variation within and across environments for the expression of most of the quality traits analyzed for the study. Kernel hardness showed significant positive correlation with flour recovery and water absorption capacity. Grain protein percentage was found to be positively correlated with bread making quality across the environments except for the location where grain filling was affected by boron deficiency in the soil. Path analysis for loaf volume suggested that Grain protein percentage exhibited both direct and indirect effects on loaf volume. Gluten strength (measured as SDS-sedimentation volume) showed an indirect effect on loaf volume through grain protein percentage.