Naslov
Heritability of bread-making quality traits in segregating generations of two winter wheat crosses

Autori
Ikić, Ivica ; Lovrić, Ana ; Jukić, Katarina ; Maričević, Marko ; Bukan, Miroslav ; Gunjača, Jerko ; Šarčević, Hrvoje

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts / Sharp, Peter - Sydney : ICMS Australasia Pty Ltd, 2015, 180-180

Skup
9th International Wheat Conference

Mjesto i datum
Sydney, Australija, 20.09.2015. - 25.09.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
winter wheat ; yield ; quality ; heritability

Sažetak
Modern wheat breeding programs aim to create cultivars with high genetic potential for yield and high bread-making quality. The effectiveness of selection in segregating generations depends on the heritability of the traits under selection and on the correlations among traits. The aim of this study was to assess phenotypic correlations between grain yield and indirect bread-making quality traits (protein content, wet gluten content, gluten index, Zeleny sedimentation value and Hagberg falling number) in segregating generations (F4 to F6) of two biparental crosses and to estimate realized heritability for these traits between successive generations. Fifty progenies per cross (Golubica x Emesse and Verbunkos x Soissons) were grown in each of the three segregation generations and realized heritability was calculated as parent-offspring regression using standardized values. Results showed that the cross Golubica x Emesse has greater potential for simultaneous selection for yield and quality due to less negative correlations between them as well as due to higher average values of bread making quality traits and stronger positive correlations among them. Realized heritability between successive generations was not significant for grain yield, whereas for all indirect bread-making quality traits it was significant with values ranging from 0.25 do 0.56. In both crosses, realized heritability for wet gluten content and gluten index were considerably higher in comparison with other traits, suggesting that the two traits should be preferred as selection criteria for improving bread-making quality.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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