Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits
Baric, M.(University of Zagreb (Croatia). Faculty of Agriculture)E-mail:[email protected] | Pecina, M.(University of Zagreb (Croatia). Faculty of Agriculture) | Sarcevic, H.(University of Zagreb (Croatia). Faculty of Agriculture) | Keresa, S.(University of Zagreb (Croatia). Faculty of Agriculture)
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 softening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein and wet gluten concentrations, Zeleny sedimentation volume, Hagberg falling number). The cultivars Kuna, Banica, Zitarka, and Marija grown in 12 environments in different parts of Croatia were evaluated. Four stability parameters, covering a wide range of statistical approaches, were measured. The cultivars Kuna and Banica showed very good values and stability in most quality traits. The cultivar Zitarka was stable for four farinogram traits showing a very good value only in dough development time, whereas Marija presented a good stability in only three traits but with unfavourable mean values. The largest contribution of genotype by environment interactions in the total sum of variance components was found for the farinogram traits stability and dough development time, whereas the lowest ones for protein and wet gluten concentrations.
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