Genetic study of heredity of grain quality characteristics in wheat as influenced by parental varieties
Hasanova, G.
Genetic study of heredity of grain quality characteristics in wheat as influenced by parental varieties - Tbilisi (Georgia) CIMMYT : 2004 - p. 261 - Printed
Abstract only
At the present stage of agricultural development and under the conditions of the market economy, one of the main objectives of bread wheat breeding is high grain quality. The success of breeding for quality is highly dependent on selection of the parent lines. To study inheritance of the grain quality traits and donor characteristics for these traits, a number of crosses were carried between local variety Aran and varieties obtained from the world collection of RI of Agriculture, such as Mara 266, Irneria, Local, Umanka and a complex hybrid developed from a cross between Odessa semi-dwarf and Nura. Grain quality characteristics were measured and analyzed through standard techniques starting from F 3 generation segregating populations. Aran is a high-yielding variety with the following grain quality characteristics: grain protein content -14.5%, gluten- 24.8%, grain size-average and 1 OOO-kemel-weight -40,4 mg. Varieties Mara 266, Irneria and Mestniy are taken from the world nursery of the Azerbaijani RI of Agriculture. These three varieties are characterized by average values ofgrain protein content (13.5%, 13.9%, and 13.2% respectively) and grain gluten content (24.8%,28.0%, and 28.0%, respectively). Mara 266 has highly vitreous grain, while grain of Irneria is starchy. Umanka is a high-quality variety with its gluten content sedimentation value and protein content being equal to 28.0%,51.0 ml, to 13.5%, respectively. Most of the hybrids obtained from crosses of . these varieties with Aran were found to have low protein. Only hybrids derived from crosses Aran o Mara 266 and Aran o Irneria have in average higher values for protein content gluten content and sedimentation volume 13.9-14.1%,32.0-30.5 %and 43.0-48.8 ml respectively. Hybrids with the lowest grain quality were obtained from crosses Aran o Mestniy and Aran o Umanka, notwithstanding high grain quality of their parent varieties. Their gluten content varied within 25.8-28.3%, sedimentation volume ranged between 25.5 and 29.3 ml, while protein content did not exceed 12.9-13.0%. The study data suggests that the high grain quality in hybrids is often dependent on the correct choice of parents for crossing and their donor characteristics by these traits.
English
Agricultural development
Genetic correlation
Heritability
Protein content
Quality
Varieties
Wheat
CIMMYT
633.1147 / BED
Genetic study of heredity of grain quality characteristics in wheat as influenced by parental varieties - Tbilisi (Georgia) CIMMYT : 2004 - p. 261 - Printed
Abstract only
At the present stage of agricultural development and under the conditions of the market economy, one of the main objectives of bread wheat breeding is high grain quality. The success of breeding for quality is highly dependent on selection of the parent lines. To study inheritance of the grain quality traits and donor characteristics for these traits, a number of crosses were carried between local variety Aran and varieties obtained from the world collection of RI of Agriculture, such as Mara 266, Irneria, Local, Umanka and a complex hybrid developed from a cross between Odessa semi-dwarf and Nura. Grain quality characteristics were measured and analyzed through standard techniques starting from F 3 generation segregating populations. Aran is a high-yielding variety with the following grain quality characteristics: grain protein content -14.5%, gluten- 24.8%, grain size-average and 1 OOO-kemel-weight -40,4 mg. Varieties Mara 266, Irneria and Mestniy are taken from the world nursery of the Azerbaijani RI of Agriculture. These three varieties are characterized by average values ofgrain protein content (13.5%, 13.9%, and 13.2% respectively) and grain gluten content (24.8%,28.0%, and 28.0%, respectively). Mara 266 has highly vitreous grain, while grain of Irneria is starchy. Umanka is a high-quality variety with its gluten content sedimentation value and protein content being equal to 28.0%,51.0 ml, to 13.5%, respectively. Most of the hybrids obtained from crosses of . these varieties with Aran were found to have low protein. Only hybrids derived from crosses Aran o Mara 266 and Aran o Irneria have in average higher values for protein content gluten content and sedimentation volume 13.9-14.1%,32.0-30.5 %and 43.0-48.8 ml respectively. Hybrids with the lowest grain quality were obtained from crosses Aran o Mestniy and Aran o Umanka, notwithstanding high grain quality of their parent varieties. Their gluten content varied within 25.8-28.3%, sedimentation volume ranged between 25.5 and 29.3 ml, while protein content did not exceed 12.9-13.0%. The study data suggests that the high grain quality in hybrids is often dependent on the correct choice of parents for crossing and their donor characteristics by these traits.
English
Agricultural development
Genetic correlation
Heritability
Protein content
Quality
Varieties
Wheat
CIMMYT
633.1147 / BED