Multi-environment analysis of grain quality traits in recombinant inbred lines of a biparental cross in bread wheat (Triticum aestivum L.)
نویسندگان
چکیده
منابع مشابه
Effect of Salinity Stress on Grain Yield and Grain Quality in Wheat (Triticum aestivum L.) Lines
The effects of salinity stress on grain quality traits of wheat were investigated using 180 lines of F5 generation in two environments (normal and salinity stress). A randomized complete block designs with three replications was used in each of the environments at the Research Farm of the Agricultural and Natural Resources Research Station of Isfahan in 2019-2020 cropping season. Grain yield, p...
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background and objectives: the development of high yielding cultivars with wide adaptability is the ultimate aim of plant breeders. however, attaining this goal is made more complicated by genotype-environment interactions. the genotype by environment interaction is a major problem in the study of quantitative traits because it complicates the interpretation of genetic experiments and makes pre...
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BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...
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Through mutagenesis with gamma rays, mutants characterized by reduced plant height, square head, awnless ear, amber seed colour, bold seeds and storage capacities were induced in bread wheat (Triticum aestivum L) cv. Kharchia 65. The were isolated in M generation; derived from 10, 20, 30 and 40 kR of gamma 2 rays treated M population. In the M generation, some, progenies with morphological muta...
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Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of so�ening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten co...
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ژورنال
عنوان ژورنال: Cereal Research Communications
سال: 2019
ISSN: 0133-3720,1788-9170
DOI: 10.1556/0806.47.2019.002