The influences of genotype, environment, and genotype × environment interaction on quality traits in common winter wheat. 2. Wet gluten yield and its quality
DOI:
https://doi.org/10.61308/NPZE5522Keywords:
common winter wheat; quality; wet gluten yield, gluten release, dry gluten content, bread making strong index, stabilityAbstract
The experiment was carried out on the experimental field of the IPGR "K. Malkov", Sadovo during the period 2019-2022. Thirty-eight varieties common winter wheat were studied. The assessment of the quality traits was carried out in a technological laboratory. The following quality characteristics were taken into account to characterize the grain: wet gluten yield,% (BDS EN ISO 21 415-2:2008); gluten release, mm (BDS ISO 13375); Bread making strong index by gluten realease; dry gluten content (DGC),%. Gluten release (GR), Bread making strong index (BMSI) and-dry gluten content (DGC) characterize the quality of wet gluten yield. The overall statistical assessment of the presence or absence of differences between the variants was determined using the ANOVA method (Dimova and Marinkov, 1999). To determine the stability index, the software product IPCSSVKYSI by Kang and Magari (1995) was used. The study aimed to analyze the influence of changes in climatic conditions and genotype on the WGY values and quality. It was found that the influence of genotype, environment and their interaction were significant for both monitored traits. The influence of genotype was leading for gluten release and Bread making strong indexed the environment for wet gluten yield and dry gluten content had the greatest influence. The remaining factors have a significant influence on both traits. Combinations of high values and stability of the indicators for the study period characterize the varieties: Milena - for the traits wet gluten yield and dry gluten content, Kalina – for the trais GR and Bread making strong indexand Albena – for traits Bread making strong indexи DGC.
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