Cultivar‐by‐Environment Interactions for Wheat Quality Traits in Semiarid Conditions

Abstract

ABSTRACTKnowledge of the presence and magnitude of cultivar‐by‐environment (C × E) interactions is important to plant breeders in making decisions regarding the development and evaluation of new cultivars. In this study, 16 winter wheat cultivars were grown in 11 environments in a randomized complete block design with three replicates. The winter wheat (Tritcum aestivum L.) cultivars displayed a broad range of quality, and the different environments represented a broad range of environmental conditions. Test weight (TW), grain protein content (GP), sedimentation value (SED), wet gluten (WG), farinograph absorption (FAB), farinograph dough development time (FDT), quality number (FQN), resistance to extension (ER), loaf volume (LV), and baking score (BS) were measured. Highly significant differences were detected among the environments and cultivars for each of the quality variables. Significant C × E interactions indicated that the breadmaking quality evaluations must be undertaken for several environments. The WG trait showed a significant positive correlation with TW, GP, SED, LV, and BS. Path analysis indicated that GP, the most important component of quality, exhibited not only large direct effects but also large indirect ones on LV through SED, WG, FAB, and FDT. The correlation among the selected traits may be useful in future breeding programs.