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dc.creatorBranković, Gordana
dc.creatorPajić, Vesna
dc.creatorZivanović, Tomislav
dc.creatorDodig, Dejan
dc.creatorKandić, Vesna
dc.creatorKnežević, Desimir
dc.creatorĐurić, Nenad
dc.date.accessioned2019-05-16T12:21:35Z
dc.date.available2019-05-16T12:21:35Z
dc.date.issued2018
dc.identifier.issn1392-3196
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/710
dc.description.abstractProteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense(h(b)(2))ected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CVg and CVph) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance (sigma(2)(g)) component of variance due to genotype x environment interaction (sigma(2)(g)) > 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, sigma(2)(ge) /sigma(2)(g) > 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high h(b)(2) observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.en
dc.publisherLithuanian Research Centre Agriculture & Forestry, Kedainiu R
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31092/RS//
dc.rightsopenAccess
dc.sourceZemdirbyste-Agriculture
dc.subjectcommon wheat and durum wheaten
dc.subjectexpected genetic advanceen
dc.subjectgluten strengthen
dc.subjectproteinsen
dc.subjectwet glutenen
dc.subjectZeleny sedimentation volumeen
dc.titleGenetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbiaen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.volume105
dc.citation.issue1
dc.citation.spage39
dc.citation.epage48
dc.citation.other105(1): 39-48
dc.citation.rankM22~
dc.identifier.wos000425901200006
dc.identifier.doi10.13080/z-a.2018.105.006
dc.identifier.scopus2-s2.0-85041914914
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/2654/708.pdf
dc.identifier.rcubconv_972
dc.type.versionpublishedVersion


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