Differentiation of Triticum aestivum L. genotypes according to combination of yield and flour quality indicators
DOI:
https://doi.org/10.30835/2413-7510.2023.293888Keywords:
winter bread wheat, cultivar, breeding line, yield, protein content, gluten deformation indexAbstract
Purpose. Hence, the purpose of this study was to identify winter bread wheat (Triticum aestivum L.) cultivars and breeding lines giving high yields, with improved flour quality and with combination of these features.
Materials and Methods. The study was conducted at the V.M. Remeslo Myronivka Institute of Wheat (MIW) of NAAS of Ukraine in 2019/20–2021/22. Ten new winter bread wheat cultivars and four promising breeding lines were evaluated. Winter wheat was grown in accordance with routine techniques in the Forest-Steppe of Ukraine. The yields were harvested and recorded in accordance with methods of qualification examination of plant varieties for suitability for dissemination in Ukraine. Winter bread wheat grain quality parameters were determined by conventional methods at the Grain Quality Laboratory MIW.
Results and Discussion. There was a significant variability of yield and flour quality parameters depending on the conditions of the study years. On average across the winter bread wheat cultivars and breeding lines, the highest contents of protein (14.7%) and wet gluten content (31.9%) were recorded in 2019/20, but the lowest yield (3.40 t/ha) was harvested that year. In 2020/21, on the contrary, the yield was higher (6.46 t/ha), while the sedimentation value (59 mL), protein content (11.9%), and wet gluten content (27.4%) were lower. Cv. ‘MIP Aelita’, ‘MIP Vidznaka’ and breeding line ‘Lutescens 37548’ yielded significantly more than the check cultivar (‘Podolianka’; 5.05 t/ha; LSD05 = 0.33 t/ha). We singled out genotypes that on average in 2019/20–2021/22 were significantly superior to the check cultivar (‘Podolianka’) in term of protein content (‘MIP Nika’, ‘MIP Vidznaka’, ‘MIP Dovira’, ‘Lutescens 37548’, ‘Lutescens 60049’, and ‘Lutescens 60400’), sedimentation value (‘MIP Feieriia’, ‘Lutescens 37548’, ‘Lutescens 60049’, and ‘Lutescens 60302’) and wet gluten content (‘Lutescens 375480’). It should be noted that breeding line ‘Lutescens 37548’ significantly outperformed the check cultivar in all measured flour quality parameters. Based on combinations of high yield with several parameters of flour quality, cv. ‘MIP Aelita’ and ‘MIP Vidznaka’ and breeding lines ‘Lutescens 37548’, ‘Lutescens 60049’, and ‘Lutescens 60302’ were distinguished.
Conclusions. The selected winter bread wheat cultivars and breeding lines can be used in breeding to create starting materials as sources of improved corresponding parameters of flour quality, a set of the investigated characteristics of flour quality and of combinations of high yield and good parameters of flour quality.
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