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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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Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
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Journal Article
Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
2017
Overview
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
breadmaking 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.
