Genetic variability and selection criteria for industrial quality of wheats introduced under temporary conditions

Authors

  • Héctor Eduardo Villaseñor Mir Campo Experimental Valle de México- INIFAP. Carretera Los Reyes-Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México. CP. 56250
  • Eliel Martínez Cruz Campo Experimental Valle de México- INIFAP. Carretera Los Reyes-Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México. CP. 56250.
  • René Hortelano Santa Rosa Campo Experimental Valle de México- INIFAP. Carretera Los Reyes-Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México. CP. 56250
  • Miguel González González Campo Experimental Valle de México- INIFAP. Carretera Los Reyes-Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México. CP. 56250
  • Adriana Zamudio Colunga Campo Experimental Valle de México- INIFAP. Carretera Los Reyes-Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México. CP. 56250
  • Julio Huerta Espino Campo Experimental Valle de México- INIFAP. Carretera Los Reyes-Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México. CP. 56250
  • Eduardo Espitia Rangel Campo Experimental Valle de México- INIFAP. Carretera Los Reyes-Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México. CP. 56250

DOI:

https://doi.org/10.29312/remexca.v8i3.39

Keywords:

genetic variability, heritability, industrial quality, introduced common wheat, selection criteria

Abstract

quality variables have been identified with reduced genetic  variability which must be extended for its use through  selection. Therefore, the objective of this paper was to  estimate genetic variability, heritability and correlate quality  variables that favor bread volume and its stability, in US and  Canada wheat, in order to use them as sources of genetic  variability and to favor baking quality in breeding programs.  Sixteen genotypes were planted in eight storm sites. The  hectoliter weight, protein content in flour, sedimentation  volume, the tenacity/extensibility ratio, dough strength and  bread volume were measured. The dough strength showed  the highest coefficient of genetic variation (24.3) and high  heritability (0.37). The protein in flour and sedimentation  volume associated coefficients of variation less than 10 and  acceptable values of heritability, 0.33 and 0.23, respectively.  The volume of bread and hectoliter weight had the lowest  coefficients of genetic variation and heritability, so new  genetic sources should be searched for these characters.  Bread volume correlated positively with protein content,  dough strength and sedimentation volume and inversely with the tenacity/extensibility ratio. The genotypes Nahuatl  F2000, Waldron, Ac Vista, Line 2, Kronstad F2004 and  Kulm showed very good stability and bread volumes greater  than 800 mL desirable characteristics for baking. Based  on the above, genotypes that combine high bread volume  with adequate stability that can be used within the breeding  program were found. 

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Published

2017-08-08

How to Cite

Villaseñor Mir Héctor Eduardo, Martínez Cruz Eliel, Santa Rosa René Hortelano, González González Miguel, Adriana Zamudio Colunga, Julio Huerta Espino, and Eduardo Espitia Rangel. 2017. “Genetic Variability and Selection Criteria for Industrial Quality of Wheats Introduced under Temporary Conditions”. Revista Mexicana De Ciencias Agrícolas 8 (3). México, ME:661-72. https://doi.org/10.29312/remexca.v8i3.39.

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