Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat

ABSTRACT In wheat (Triticum aestivum L.) several studies have reported genetic gain for grain yield over the years. However, studies on wheat bread-making quality are scarce. Our objective was to estimate the progress due to genetic and environmental components in wheat bread-making quality paramete...

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Autores principales:	Bornhofen,Elesandro, Benin,Giovani, Storck,Lindolfo, Marchioro,Volmir S., Meneguzzi,Cátia, Milioli,Anderson S., Trevizan,Diego M.
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2017
Materias:	Breeding contribution genetic gain gluten strength old and modern cultivars P/L ratio Triticum aestivum.
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392017000100003
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spelling	oai:scielo:S0718-583920170001000032017-11-09Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheatBornhofen,ElesandroBenin,GiovaniStorck,LindolfoMarchioro,Volmir S.Meneguzzi,CátiaMilioli,Anderson S.Trevizan,Diego M. Breeding contribution genetic gain gluten strength old and modern cultivars P/L ratio Triticum aestivum. ABSTRACT In wheat (Triticum aestivum L.) several studies have reported genetic gain for grain yield over the years. However, studies on wheat bread-making quality are scarce. Our objective was to estimate the progress due to genetic and environmental components in wheat bread-making quality parameters. In addition, we aimed to examine trends in historical cultivars and associate traits performance with geographical parameters. We used data from multi-environment trials (MET) represented by eight years (2005-2012) and 458 genotypes, including lines and commercial cultivars (controls). We determined the genetic progress by the contrasts between genotypes assessed in each biennium, excluding the year effect. This effect is previously estimated by existing variation among common genotypes. Genotype replacement rate was 52% and reflects the dynamism of the breeding program to develop better genotypes in terms of bread-making quality. The genetic progress estimated for gluten strength (W) was 1.30% yr-1. The progress in W demonstrated to be partly counterbalanced by the environmental effect (-0.78% yr-1). We observed disequilibrium tendency in relationship between tenacity and extensibility (P/L ratio) as a consequence of searching for lines with high W. Analysis showed that P/L ratio can be reduced in responses to the increase in latitude of the location. Environmental and genetic effects on the traits variation were discussed.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.77 n.1 20172017-03-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392017000100003en10.4067/S0718-58392017000100003
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Breeding contribution genetic gain gluten strength old and modern cultivars P/L ratio Triticum aestivum.
spellingShingle	Breeding contribution genetic gain gluten strength old and modern cultivars P/L ratio Triticum aestivum. Bornhofen,Elesandro Benin,Giovani Storck,Lindolfo Marchioro,Volmir S. Meneguzzi,Cátia Milioli,Anderson S. Trevizan,Diego M. Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
description	ABSTRACT In wheat (Triticum aestivum L.) several studies have reported genetic gain for grain yield over the years. However, studies on wheat bread-making quality are scarce. Our objective was to estimate the progress due to genetic and environmental components in wheat bread-making quality parameters. In addition, we aimed to examine trends in historical cultivars and associate traits performance with geographical parameters. We used data from multi-environment trials (MET) represented by eight years (2005-2012) and 458 genotypes, including lines and commercial cultivars (controls). We determined the genetic progress by the contrasts between genotypes assessed in each biennium, excluding the year effect. This effect is previously estimated by existing variation among common genotypes. Genotype replacement rate was 52% and reflects the dynamism of the breeding program to develop better genotypes in terms of bread-making quality. The genetic progress estimated for gluten strength (W) was 1.30% yr-1. The progress in W demonstrated to be partly counterbalanced by the environmental effect (-0.78% yr-1). We observed disequilibrium tendency in relationship between tenacity and extensibility (P/L ratio) as a consequence of searching for lines with high W. Analysis showed that P/L ratio can be reduced in responses to the increase in latitude of the location. Environmental and genetic effects on the traits variation were discussed.
author	Bornhofen,Elesandro Benin,Giovani Storck,Lindolfo Marchioro,Volmir S. Meneguzzi,Cátia Milioli,Anderson S. Trevizan,Diego M.
author_facet	Bornhofen,Elesandro Benin,Giovani Storck,Lindolfo Marchioro,Volmir S. Meneguzzi,Cátia Milioli,Anderson S. Trevizan,Diego M.
author_sort	Bornhofen,Elesandro
title	Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
title_short	Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
title_full	Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
title_fullStr	Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
title_full_unstemmed	Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
title_sort	environmental effect on genetic gains and its impact on bread-making quality traits in brazilian spring wheat
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2017
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392017000100003
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Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat

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