Abstract
Genotype-environment interaction and stability performance were investigated on protein and gluten contents in three environments. Genotypes showed important differences in quality values as reflected in the AMMI (additive main effects and multiplicative interaction) analysis biplot result. The protein content showed the similar trend of GE interaction as that of grain yield. The genotype G1 was tightly grouped with E3 as indicated by their origin on the biplot. All the genotypes except G1 were located in the point farthest from the center of the biplot (PC1), indicating high gluten content, but the length of its PC2 vector exhibits this variety’s instability, while G1 was in the center of the biplot exhibiting high stability but lower gluten level than the above mentioned cultivars. However, all the genotypes were tightly grouped with E2 with regard to gluten content and as such highly stable to this particular environment. Protein and gluten content were significantly affected by the wheat varieties under various locations. The highest protein content (pooled) was exhibited by SKW-489 (13.54%) and SW-1 (13.23%) whereas the lowest protein content was observed in SKW-848 (10.31%). Similarly, highest gluten content (pooled) was observed in SKW-517 (29.65%) and SW-355 (29.14%), while lowest percentage was exhibited by SKW-489 (22.22%). Key words: Protein content, gluten content, stability analysis, multiplicative interaction, wheat.
Highlights
Most of the currently cultivated wheat varieties belong to hexaploid wheat (Triticum aestivum L.), which is known as common bread wheat and valued for bread making
The greatest portion of the wheat flour produced is used for bread making
Wheat grown in dry climates is generally hard type, having protein content of 11 to 15%
Summary
Most of the currently cultivated wheat varieties belong to hexaploid wheat (Triticum aestivum L.), which is known as common bread wheat and valued for bread making. Wheat grown in dry climates is generally hard type, having protein content of 11 to 15%. The hard type of wheat produces flour best suited for bread making. The wheat of humid areas is softer, with protein content of about 8 to 10% and weak gluten. Durum wheat (T. turgidum L.), which is the main tetraploid type, is important, its large, very hard grains yield. The development of superior quality genotypes and information on multi location performance are of paramount importance in Jammu and Kashmir where environments vary greatly within short distances. The AMMI model (Gauch and Zobel, 1997) is more efficient in determining the most stable and desirable quality and high yielding genotypes in multi-environment trials compared to earlier procedures (Eberhart and Russel, 1966). The main objectives of the present investigation are to identify desirable quality genotype and to determine the areas where these genotypes would be adapted and economically sustainable
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