PJB-2019-557
Evaluation of major quality traits contributing to bread quality in diverse panel of spring wheat
Mariam Khurshid
Abstract
The focus on growing particular wheat varieties which are high yielding is one of main reason to overlook the wheat quality. The nutritional value of one hundred and fifty hexaploid wheat genotypes was explored for key quality attributes by two years field experiments under rain fed conditions and reproducible lab experiments. The results of ANOVA demonstrated significant diversity in all genotypes with respect to major grain quality attributes. Correlation coefficients illustrated that the major grain quality parameters exhibiting inverse relationship with grain yield per plant as well gliadin/glutenin ratio, while the grain yield/plant was highly significantly associated with gliadin/glutenin ratio (r=0.85). Principle component analysis revealed in two principal components which contributed 80.3% of the entire variation among the different genotypes assessed for grain quality attributes. The quality attributes viz. wet gluten, SDS sedimentation value, protein, glutenin content, thousand grain weight were considerably most influential and had high positive loading into the first principle component. The genotypes superior in grain quality traits enriched with high nutritional value were selected and considered as major contributors of bread making. Among all genotypes G89 (PAK-13), was the most diverse having superior grain quality as well as grain yield which can be essential genetic resources for future breeding program. Protein content, wet gluten, thousand grain weight are imperative attributes, on their bases diverse genotypes can be selected and they are considered as good indicators of better quality.
To Cite this article:
Download
