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dc.creatorBranković, Gordana
dc.creatorŠurlan-Momirović, Gordana
dc.creatorDragičević, Vesna
dc.creatorDodig, Dejan
dc.creatorKnežević, Desimir
dc.creatorKobiljski, Borislav
dc.date.accessioned2019-05-16T12:18:26Z
dc.date.available2019-05-16T12:18:26Z
dc.date.issued2015
dc.identifier.issn1392-3196
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/583
dc.description.abstractAlbumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GET) on the trait of interest, heritability in a broad sense, stability, and also to interpret GET by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg(-1) in bread wheat and 23.12 g kg(-1) in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GET for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.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.subjectfactorial regressionen
dc.subjectgenotype x environment interactionen
dc.subjectgrain qualityen
dc.subjectheritabilityen
dc.subjectmulti-environment trialen
dc.titleAlbumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environmenten
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.volume102
dc.citation.issue3
dc.citation.spage281
dc.citation.epage288
dc.citation.other102(3): 281-288
dc.citation.rankM22
dc.identifier.wos000363712000006
dc.identifier.doi10.13080/z-a.2015.102.036
dc.identifier.scopus2-s2.0-84940488737
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/2519/581.pdf
dc.identifier.rcubconv_918
dc.type.versionpublishedVersion


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