000			04332nab a22004817a 4500
001			G81119
003			MX-TxCIM
005			20230921155914.0
008			210907s2004 ne |||p|op||| 00| 0 eng d
022			_a1573-5060 (Online)
022			_a0014-2336
024	8		_ahttps://doi.org/10.1007/s10681-004-2131-5
040			_aMX-TxCIM
041			_aeng
072		0	_aE16
072		0	_aF30
090			_aCIS-4264
100	0		_aYong Zhang _91857
245	1	0	_aEffect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China
260			_aDordrecht (Netherlands) : _bSpringer, _c2004.
340			_aComputer File
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0014-2336
520			_aImprovement of end-use quality in bread wheat depends on a thorough understanding of current wheat quality and the influences of genotype (G), environment (E), and genotype by environment interaction (G × E) on quality traits. Thirty-nine spring-sown spring wheat (SSSW) cultivars and advanced lines from China were grown in four agro-ecological zones comprising seven locations during the 1998 and 1999 cropping seasons. Data on 12 major bread-making quality traits were used to investigate the effect of G, E, and G × E on these traits. Wide range variability for protein quantity and quality, starch quality parameters and milling quality in Chinese SSSW was observed. Genotype and environment were found to significantly influence all quality parameters as major effects. Kernel hardness, flour yield, Zeleny sedimentation value and mixograph properties were mainly influenced by the genetic variance components, while thousand kernel weight, test weight, and falling number were mostly influenced by the environmental variance components. Genotype, environment, and their interaction had important effects on test weight, mixing development time and RVA parameters. Cultivars originating from Zone VI (northeast) generally expressed high kernel hardness, good starch quality, but poor milling and medium to weak mixograph performance; those from Zone VII (north) medium to good gluten and starch quality, but low milling quality; those from Zone VIII (central northwest) medium milling and starch quality, and medium to strong mixograph performance; those from Zone IX (western/southwestern Qinghai-Tibetan Plateau) medium milling quality, but poor gluten strength and starch parameters; and those from Zone X (northwest) high milling quality, strong mixograph properties, but low protein content. Samples from Harbin are characterized by good gluten and starch quality, but medium to poor milling quality; those from Hongxinglong by strong mixograph properties, medium to high milling quality, but medium to poor starch quality and medium to low protein content; those from Hohhot by good gluten but poor milling quality; those from Linhe by weak gluten quality, medium to poor milling quality; those from Lanzhou by poor bread-making and starch quality; those from Yongning by acceptable bread-making and starch quality and good milling quality; and those from Urumqi by good milling quality, medium gluten quality and good starch pasting parameters. Our findings suggest that Chinese SSSW quality could be greatly enhanced through genetic improvement for targeted well-characterized production environments.
536			_aGlobal Wheat Program
546			_aText in English
591			_a0501|Springer|AL-Wheat Program
594			_aINT2411
650		7	_aBaking characteristics _2AGROVOC _99440
650		7	_aQuality _2AGROVOC _91231
650		7	_aSoft wheat _2AGROVOC _91265
650		7	_aGenotype environment interaction _2AGROVOC _91133
650		7	_aGenetic improvement _2AGROVOC _92232
650		7	_aTriticum aestivum _2AGROVOC _91296
651		7	_2AGROVOC _93990 _aChina
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	0		_920340 _aGuoyou Ye
700	0		_918176 _aAimin Zhang
700	1		_997 _aGinkel, M. Van
773	0		_tEuphytica _n630550 _gv. 139, no. 1, p. 75-83 _dDordrecht (Netherlands) : Springer, 2004. _wG444298 _x0014-2336
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1284
942			_cJA _2ddc _n0
999			_c25241 _d25241