Abstract
The correlation and path coefficient analysis of some kernel quality traits have been studied for 92 cultivars, breeding lines and landrace varieties of bread wheat (Triticum aestivum L.). Ninety-two genotypes were evaluated in alpha lattice design with two replications. Result of analysis of variance indicated that there were significant differences among genotypes in the most of traits. The correlation analysis showed that there were significant positive correlations among thousand kernel weight (TKW), grain length (GL) and grain width (GW). We also showed TKW, GL and GW had positive correlation with grain protein percentage, gluten weight, and falling number. Grain protein was significantly correlated with several kernel characteristics including: TKW, GL, GW, hardness index, gluten weight, SDS sedimentation, and falling number. On the first and second steps of stepwise regression analysis, protein percentage and falling number were the most effective traits in explaining different trait variations. Path coefficient analysis also showed the direct and significant effects of grain protein percentage and medium direct effect of falling number on SDS sedimentation. This result can be used in wheat breeding programs.
Highlights
The trait correlations are important in plant breeding, because of its reflection in dependence degree between two or more traits
We showed thousand kernel weight (TKW), grain length (GL) and grain width (GW) had positive correlation with grain protein percentage, gluten weight, and falling number
Grain protein was significantly correlated with several kernel characteristics including: TKW, GL, GW, hardness index, gluten weight, SDS sedimentation, and falling number
Summary
The trait correlations are important in plant breeding, because of its reflection in dependence degree between two or more traits. Correlation coefficient is helpful in determining main traits influencing grain protein content and grain yield for indirect selection criteria. It provides incomplete information regarding relative importance of direct and indirect effects on individual factors involved (Zecevic et al, 2004). In earlier studies, Dholakia et al (2003) and Breseghello and Sorrels (2007) reported positive correlations among kernel weight, Huang et al (2006) indicated that grain protein content (GPC) was highly correlated with flour protein content (FPC) Both GPC and FPC showed a positive correlation with SDS sedimentation volume (SV) and most mixograph parameters except mixing development time (MDT) and energy to peak (ETP).
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