|
|
|
 |
Search published articles |
 |
|
Showing 1 results for Seifolahpour
Behnaz Seifolahpour, Sohbat Bahraminejad, Kianoosh Cheghamirza, Shahryar Sasani,
Volume 11, Issue 1 (9-2024)
Abstract
Wheat is regarded as one of the most important cereal crops and a fundamental food staple worldwide. Bread is the primary and the main product of wheat, and its optimal quality is crucial for enhancing taste, extending shelf life, and reducing waste. In this study, some genetic parameters associated with the grain quality characteristics of 131 F6 lines resulting from the cross of Marvdasht × Nurstar cultivars (along with parents) were evaluated by measuring traits including grain protein content, moisture, starch, neutral detergent fibers (NDF), falling number, total gluten, strong gluten, weak gluten and dry gluten. The results of this study showed that the lines had highly significant differences only for grain protein content and Falling number. Results indicated that some lines had higher values than parents for important traits such as grain protein content. The results of the cluster analysis confirmed the diversity between the lines. Group five with 31 lines showed the highest mean for grain protein content. Protein content showed a significantly positive correlation with gluten-related traits. The lowest and highest values of phenotypic, genetic, and environmental variation coefficients were obtained for starch percentage and falling's number, respectively. The significant difference between the coefficient of genetic and phenotypic changes in traits such as grain starch and gluten indicate the greater influence of the environment on the traits. Protein and falling numbers had high heritability and genetic advancement. According to the results of this study, due to their high diversity and minimal environmental influence, the grain protein content and falling number traits can be used as selection criteria for superior lines (28, 35, 81, and 100).
|
|
