Genetic variability and selection criteria for industrial quality of wheats introduced under temporary conditions
DOI:
https://doi.org/10.29312/remexca.v8i3.39Keywords:
genetic variability, heritability, industrial quality, introduced common wheat, selection criteriaAbstract
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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