Приказ основних података о документу

dc.creatorBranković, Gordana
dc.creatorDragičević, Vesna
dc.creatorŽilić, Slađana
dc.creatorDodig, Dejan
dc.creatorKnežević, Desimir
dc.creatorĐurić, Nenad
dc.date.accessioned2019-05-16T12:19:36Z
dc.date.available2019-05-16T12:19:36Z
dc.date.issued2016
dc.identifier.issn0534-0012
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/630
dc.description.abstractFifteen genotypes of bread wheat (Triticum aestivum L.) and fifteen genotypes of durum wheat (Triticum durum Desf.) were evaluated in the multi-environment trial during 2010-11. and 2011-12 vegetation seasons to investigate components of variance, heritability in a broad sense (h(2)), expected genetic advance (GA), and stability of phytic acid (PA), inorganic phosphorus (P-i), phytic phosphorus (P-p)/P-i relation, yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) content. The field trials were carried out at three locations in Serbia, as randomized complete block design with four replications. The genetic component of variance (sigma(2)(g)) predominated the genotype x environment interaction (sigma(2)(ge)) component for: P-i in bread wheat (3.0 times higher), P-p/P-i in bread wheat (2.1 times higher) and in durum wheat (1.2 times higher), YP content in bread wheat (2.2 times higher) and in durum wheat (1.7 times higher), and WSPH content in bread wheat (1.4 times higher). The relation sigma(2)(g)/sigma(2)(ge) for P-i content in durum wheat was equal to one. The sigma(2)(ge) prevailed sigma(2)(g) for: PA in bread wheat (1.7 times higher) and in durum wheat (5.7 times higher), PSH in durum wheat (3.7 times higher), and WSPH in durum wheat (5.2 times higher). High h(2) coupled with high expected genetic advance as percent of mean (GAM) were observed for: P-i (93.7% and 26.1%, respectively) in bread wheat, P-p/P-i relation in bread wheat (92.4% and 20.7%, respectively) and in durum wheat (87.2% and 20.8%, respectively), YP content in bread wheat (92.6% and 28.0%, respectively) and in durum wheat (90.7% and 28.1%, respectively), and WSPH content (88.9% and 25.8%, respectively) in bread wheat. PA content in bread and durum wheat had medium to medium high h(2) (50.5% and 77.9%, respectively), and low expected GAM (9.9% and 3.7%, respectively). GGE biplots with average-environment coordination (AEC) indicated less stability of durum wheat for PA, WSPH and PSH content.en
dc.publisherDruštvo genetičara Srbije, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31092/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceGenetika
dc.subjectTriticum aestivumen
dc.subjectTriticum durumen
dc.subjectphytic aciden
dc.subjectantioxidantsen
dc.subjectexpected genetic advanceen
dc.subjectGGE (AEC) biploten
dc.titleExpected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheaten
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.volume48
dc.citation.issue3
dc.citation.spage867
dc.citation.epage880
dc.citation.other48(3): 867-880
dc.citation.rankM23
dc.identifier.wos000423281800001
dc.identifier.doi10.2298/GENSR1603867B
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/2570/628.pdf
dc.type.versionpublishedVersion


Документи

Thumbnail

Овај документ се појављује у следећим колекцијама

Приказ основних података о документу