نتایج جستجو برای: gs among 62 genotypes of bread wheat
تعداد نتایج: 21292455 فیلتر نتایج به سال:
The variation and path coefficient analysis of bread-making quality traits have been studied for 145 genotypes of breeding lines, cultivars and landrace varieties of wheat (Triticum aestivum L.). Bread-making quality traits of genotypes was evaluated indirectly by protein percentage, SDS and Zeleny sedimentation tests, hardness index, test weight, bread volume, grain moisture, and water absorpt...
Introduction: Bread making quality is affected by gluten genes and balance between their expressions. Hence, it is necessary for a comprehensive research to study and compare all gluten genes and their regulating elements simultaneously. Objectives: The aim of this study was to evaluate the molecular mechanism of bread quality in the level of coding genes and regulating elements via compa...
In order to produce doubled haploid lines of bread wheat resistant to strip or yellow rust, three F1 wheat hybrids were crossed using pollens of three maize hybrids. Out of 1071 pollinated florets, success in seed set ranged from 63.1% to 93.3% (mean 78%). Differences in seed set among the crosses were not significant. Embryo formation in the seeds developed on different crosses also varied fro...
In order to study planting date impacts and ending season drought stress on grain yield and gaining weight rate and wheat filling period characteristics in new advanced bread wheat genotypes ,this research is done by using plan statistical of spilt plot in form of complete random blocks basic plot with 3 replications in both common separated irrigation and ending season drought stress...
Bread’s quality depends on wheat flours quality and quantity and for the goal to be achieved, the usage of suitable wheat varieties should be considered. Present study focuses on analyzing doubled-haploid lines of wheat’s bread backing quality and the relationship between qualitative traits and glutenins reservoir proteins. In current work, traits related to bread backing quality of 30 doubled-...
The variation and path coefficient analysis of bread-making quality traits have been studied for 145 genotypes of breeding lines, cultivars and landrace varieties of wheat (Triticum aestivum L.). Bread-making quality traits of genotypes was evaluated indirectly by protein percentage, SDS and Zeleny sedimentation tests, hardness index, test weight, bread volume, grain moisture, and water absorpt...
Intersimple sequence repeat (ISSR) markers were evaluated in order to identify informative markers associated with drought tolerance indices in bread wheat (Triticum aestivum L.) genotypes. Eighteen ISSR primers amplified 92 loci among 20 bread wheat genotypes. Polymorphic information content (PIC) ranged from 0.46 (UBC-857, UBC-864, UBC-867, is9) to 0.21 (is7), with an average of 2.05. Stepwis...
In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein. The functionally important gluten proteins of wheat are transported by two distinct routes to the protein bodies where they are stored: vesicles that bud directly off the ER ...
The protein content and its type are principal factors affecting wheat (Triticum aestivum) end product quality. Among the wheat proteins, glutenin proteins, especially, high molecular weight glutenin subunits (HMW-GS) are major determinants of processing quality. Wheat and its primary gene pool have limited variation in terms of HMW-GS alleles. Wild relatives of wheat are an important source of...
In order to determine the most effective indices for quantifying drought tolerance and identify genotypes that are tolerant to water stress in bread wheat, 50 bread wheat genotypes were compared in a randomized complete block design with three replications under both the non-stress dry farming with two complementary irrigation and the water stress dry farming conditions in Khorramabad, Iran. An...
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