Genotype x environment interactions for, heritabilities of, and correlations among quality traits in wheat

Abstract

Three sets of hard spring wheats (Triticum aestivum L.) comprising commercial cultivars and advanced generation breeding lines were studied in six different environments, to determine the genotype x environment interactions, heritabilities and correlations among nine quality traits in wheat. Significant genotype x environment interactions indicated that the bread making quality evaluations must be undertaken for several environments. Among the quality traits considered, test weight, flour yield, grain and flour proteins and particle size index were highly heritable. Baking score and baking volume indicated moderate heritabilities. Significant positive correlations existed between protein content (grain and flour) and baking traits, between grain protein and flour protein, and between baking score and baking volume. Flour yield and particle size index were found to be negatively correlated. Implications of these findings on wheat breeding procedures are discussed.