Estimation of Gene Action and Genetic Parameters for Bread Making Quality Attributes in Hexaploid Wheat (Triticum aestivum L.)

F. Sadeghi,; H. Dehghani,; G. Najafian,; M. Aghaee Sarbarzeh,

doi:10.22092/spij.2017.111169

Estimation of Gene Action and Genetic Parameters for Bread Making Quality Attributes in Hexaploid Wheat (Triticum aestivum L.)

Authors

10.22092/spij.2017.111169

Abstract

Gene action and heritability of bread making quality characteristics for six bread wheat cultivars (Arvand, Atrak, Zarrin, Karaj-3, MV-17 and Navid) were studied in a 6×6 full-diallel cross. All crosses among the parents were made in 2009-2010 cropping season. Parents and their hybrids were grown in a randomized complete block design with three replications in research field of Mahidasht station, Kermanshah, Iran, in 2010-2011 cropping season. The bread making quality attributes were recorded and analyzed by Jinks and Hayman’s method. Analysis of variance of data showed significant differences (P < 0.01) among the genotypes for all studied traits. Results of graphical analysis based on Hayman’s method showed the prevalence of additive effect over the non-additive effect for all traits. The highest and lowest heritability of traits belonged to kernel hardness index and falling number which was 79% and 31% respectively. Embryo and endosperm additive variances for grain protein content, kernel hardness, water absorption, wet gluten and gluten index were similar to Hyman’s method. Mother’s effects in triploid’s method and Hyman’s method for baking quality traits were similar and significant. The additive and non additive gene actions were also observed. Considering the significant role of additive effects on control of 1000 grain weight, seed protein content, moisture content of grain, grain hardness and bread volume, therefore they can be improved in breeding programs via selection procedures.

Keywords