Stability of breeding characters related with bread wheat quality in Southern Spain

See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/256090645 Stability of breeding characters related with bread wheat quality in Southern Spain Article · January 2008 CITATIONS 0 READS 39 5 authors, including: Some of the authors of this publication are also working on these related projects: Nuevas herramientas para la mejora de la adaptación del trigo en Andalucía View project ABSTRESS "Improving the resistance of legume crops to combined Abiotic and Biotic Stress" View project I. Solís Universidad de Sevilla 44 PUBLICATIONS222 CITATIONS SEE PROFILE Juan B. Alvarez University of Cordoba (Spain) 193 PUBLICATIONS1,521 CITATIONS SEE PROFILE Luis M Martin Universdad de Cordoba 139 PUBLICATIONS1,534 CITATIONS SEE PROFILE Roberto J Peña 192 PUBLICATIONS4,324 CITATIONS SEE PROFILE All content following this page was uploaded by Juan B. Alvarez on 05 October 2014. The user has requested enhancement of the downloaded file. Options Méditerranéennes, Series A, No. 81 399 Stability of breeding characters related with bread wheat quality in Southern Spain I. Solís*, M. Díaz*, J.B. Alvarez**, L.M. Martín** and R.J. Peña*** *Agrovegetal SA, 41003 Sevilla, Spain **Departamento de Genética, ETSIAM, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, ES-14071 Córdoba, Spain ***CIMMYT, 06600 El Batán, México SUMMARY – In 1998 CIMMYT and Agrovegetal SA signed an agreement aimed at developing new wheat varieties adapted to agroclimatic conditions of Southern Spain. To select bread wheat cultivars appropriate for Andalusian market is important to meet high protein and bread making quality requirements. The stability of several characters related with bread quality of a set of five new varieties ('Escacena', 'Ecija', 'Olvera', 'Jerezano' and 'Vejer'), and three checks ('Yecora', 'Cartaya' and 'Pinzon') has been tested in samples collected from trials in quadrate lattice with three replicates in five locations of Andalusia during the 2000-2001 and 2001-2002 crop seasons. The quality testing and statistical analysis of the data were conducted at the Genetics Department of the University of Cordoba, showing that in these typical Mediterranean conditions the main part of quality parameters were highly influenced by the environment. The distribution of phenotypic variance showed that the three quality traits in which the genotype was the main factor of variation in the two-year analysis were SDSsedimentation, falling number, and alveograph-W. For the rest of traits the environment or the genotype x environment interaction explained, in at least one year, more than 50% of the observed variance. Introduction Bread wheat (Triticum aestivum ssp. aestivum L. em. Thell), is the third small grain cereal cultivated in the south of Spain, right after durum wheat and barley. The area cultivated to bread wheat has been increasing quickly in the last few years from around 50,000 hectares to more than 100,000 hectares. The soil and climatic conditions of southern Spain are adequate to produce high quality flours for the bread wheat industry and new cultivars suited for this purpose are being developed by the CIMMYT-Agrovegetal agreement. In a breeding program aiming to select new cultivars with high flour quality and good stability for the most important characters, it is very important to know which of them show a good stability among years and localities and which are the most influenced by the environment. Materials and methods The new cultivars 'Escacena', 'Ecija', 'Olvera', 'Jerezano' and 'Vejer', together with the three checks 'Yecora', 'Cartaya' and 'Pinzon', were grown in quadrate lattice with three replicates and plot size of 6 m2 in five localities of Andalusia (Spain) during 2000-2001 and 2001-2002: Ecija (Sevilla), Escacena del Campo (Huelva), Jerez de la Frontera, Olvera and Conil (Cádiz). The agronomic practices were according to the standards in each locality. These new cultivars were obtained by the agreement between CIMMYT and Agrovegetal SA. Yield was measured as kg/ha. The quality traits analysed were test weight and thousand kernel weight, grain and flour moisture content, flour extraction rate, protein concentration, SDS-lactic sedimentation (SDSs) volume measured in ml according to micromethod of Dick and Quick (1983) modified by Peña et al. (1990), the gluten index measured in percentage of wet gluten according to Cubbada et al. (1992), and the Chopin Alveograph (Tripette & Renaud) parameters (P, L, G, P/L and W), measured according to manufacturer's instructions. Options Méditerranéennes, Series A, No. 81 400 Data were statistically analysed for each locality and all the localities by an analysis of variance (ANOVA). The distribution of phenotypic variance of yield and quality characters in samples collected in five places in 2001and 2002 were determined and compared. Results and discussion The distribution of the phenotypic variance (Table 1) showed that the main factor (observed variation above 50%) affecting during the two years the quality traits SDS-sedimentation, falling number and alveograph-W was the cultivar. Table 1.Distribution of phenotypic variance of yield and quality characters in 2001 and 2002 Variation factor Location (L) Cultivar (C) Interact. (L x C) Error Total Character σ2 % σ2 % σ2 % σ2 % σ2 % Yield 2001 1.64E6 69.0† 2.92E5 12.3 5.2E5 2.2 3.9E5 16.5 2.3E6 100 Yield 2002 140E+3 21.7 172E+3 26.8† 112E+3 17.5 218E+3 34.0† 642E+3 100 Test weight 2001 2.31 53.8† 0.67 15.6 0.66 15.3 0.66 15.3 4.29 100 Test weight 2002 3.96 46.6† 2.27 26.7 1.00 11.8 1.27 15.0 8.51 100 1000 kernel weight 2001 24.31 67.7† 3.01 8.4 499.04 11.3 4.53 12.6 35.89 100 1000 kernel weight 2002 9.04 48.6† 4.85 26.0 2.32 12.5 2.40 12.9 18.61 100 Grain moisture % 2001 0.34 89.0† 0.00 0.0 0.00 0.8 0.04 10.2 0.38 100 Grain moisture % 2002 1.31 94.6† 0.02 1.7 0.01 0.8 0.04 2.9 1.38 100 Flour moisture % 2001 0.00 4.8 0.00 0.0 0.00 0.0 0.08 95.2† 0.09 100 Flour moisture %2002 0.04 24.8 2E-3 1.0 0.02 13.7 9E-3 60.6† 0.16 100 Flour extraction % 2001 6.59 50.1† 1.87 14.2 0.00 0.0 4.70 35.7 13.16 100 Flour extraction % 2002 3.95 26.0 7.17 47.1† 1.93 12.7 2.17 14.2 15.22 100 Protein content % 2001 0.10 6.2 0.50 31.6† 0.41 26.0† 0.57 36.1† 1.57 100 Protein content % 2002 0.49 32.4† 0.40 26.1 0.16 10.7 0.47 30.9 1.52 100 SDS 2001 0.99 11.0 5.78 64.4† 0.07 0.8 2.14 23.8 8.98 100 SDS 2002 1.16 22.6 3.08 61.1† 0.09 1.8 0.71 14.1 5.04 100 Falling number 2001 1.21E4 10.1 8358.34 69.6† 1.4E3 12.1 975.63 8.1 1.2E5 100 Falling number 2002 857.30 13.9 3152.90 51.0† 1172.40 19.1 969.00 15.8 6151.60 100 Wet gluten % 2001 2.47 23.2 1.40 13.2 2.30 21.6 4.48 42.0† 10.65 100 Wet gluten % 2002 2.40 26.8 1.10 13.1 1.40 16.6 3.81 43.4† 8.80 100 Dry gluten % 2001 0.28 17.6 0.22 14.1 0.36 22.4 0.73 45.9† 1.59 100 Dry gluten % 2002 0.40 31.7 0.15 12.2 0.16 12.8 0.54 43.2† 1.25 100 Gluten index 2001 4.82 16.3 8.30 28.0 2.65 8.9 13.85 46.8† 29.61 100 Gluten index 2002 3.60 11.4 9.70 31.3 3.40 11.0 14.40 46.3† 31.00 100 P 2001 14.33 5.4 178.67 66.9† 39.71 14.9 34.40 12.9 267.12 100 P 2002 23.96 12.8 93.00 49.7† 49.25 26.3 20.84 11.1 187.06 100 L 2001 306.33 29.6† 323.81 32.2† 187.25 18.1 218.90 21.1 1036.2 100 L 2002 313.61 26.6† 298.35 25.3† 300.30 25.5† 267.44 22.8† 1179.71 100 G 2001 3.62 31.0† 3.65 31.3† 1.83 15.6 2.58 22.1 11.67 100 G 2002 2.70 26.0† 2.80 26.8† 2.60 25.2† 2.30 22.0† 10.40 100 W 2001 720.07 12.4 3232.16 55.7† 960.88 16.6 891.38 15.4 5804.4 100 W 2002 1945.41 27.1 3861.84 53.7† 395.93 5.5 983.83 16.7 7187.01 100 P/L 2001 0.05 27.8† 0.06 34.3† 0.02 13.1 0.04 24.8 0.17 100 P/L 2002 8E-3 17.3 0.01 22.7 0.019 39.0† 0.01 21.1 0.05 100 †Most important component/s of phenotypic variance for each character. Options Méditerranéennes, Series A, No. 81 401 The influence of location, cultivar and their interaction on all other quality parameters varied with year of testing. For SDS-sedimentation, falling number and alveograph-W, which showed high stability in southern Spain, samples from only two or three trial locations are considered enough for determining the suitability of each new cultivars for industrial purposes. Otherwise for other important traits such as specific weight, protein content, and extensibility (L and P/L), we need samples from at least four or more locations due the low stability of these characters. The data showed the low screening value of measuring some characters to compare the industrial quality of new cultivars due to the huge influence of locations (specific weight, thousand kernel weight and grain moisture) and errors (flour moisture, wet and dry gluten % and gluten index). References Cubadda, R., Carcea, N. and Pasqui, L. (1992). Cereal Foods World, 37: 866-869. Dick, J.V. and Quick, J.S. (1983). Cereal Chemistry, 60: 315-318. Peña, R.J., Amaya, A., Rajaram, S. and Mujeeb-Kazi, A. (1990). Journal of Cereal Science, 12: 105112. View publication statsView publication stats