Indirect evaluation of bread-making quality, gliadin blocks and glutenins in the grain of winter wheat (Triticum aestivum L.) hybrid progenies
1998
Rychtarik, J. | Gregova, E. (Research Inst. of Plant Production, Piestany (Slovak Republic))
Winter wheat varieties Olympia and Zaporozhskaja olympijskaja (from Russia) with high bread-making quality, high yield potential, and suitable morphotype were crossed with the native (Slovak) variety Torysa and advanced lines SO-1360 and SK-4093 in two parallel sets. Hybrid progenies of F2 generation and parents were grown together under field conditions. The grain was analyzed by indirect methods for bread-making quality. Wet gluten content in dry matter, gluten swelling capacity (Berliner test), gluten score, proteins in dry matter, gluten sedimentation test, and gluten extensibility were assessed. In each progeny, gliadin and glutenin scores were assessed in 50 grains. From the results it follows that the winter wheat varieties Olympia and Zaporozhskaja olympijskaja, used in the combinations as mothers, have improved bread-making quality of the grain of progenies. When used in breeding programs, a positive transgression of bread-making quality can be expected after crossing with the lower quality varieties. Medium strong positive correlation at the limit of significance between the values of sedimentation test and gliadin block effects in the set of maternal, paternal varieties and their hybrids of F2 generation was found. Negative correlation was found between the value of gliadin blocks and glutenin score and between glutenin score and most bread-making quality characters
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