USING LINE × TESTER METHOD AND HETEROTIC GROUPING TO SELECT HIGH YIELDING GENOTYPES OF BREAD WHEAT (Triticum aestivum L.)
نویسندگان
چکیده
منابع مشابه
Interpreting Genotype × Environment Interaction in Bread Wheat (Triticum aestivum L.) Genotypes Using Nonparametric Measures
The objectives of this study were to compare nonparametric stability measures, and to identify promising high-yield and stable bread wheat (Triticum aestivum L.) genotypes in 7 environments during 2003-2005 in the central Black Sea region of Turkey. The bread wheat genotypes (20 advanced lines and 5 cultivars) were grown in a randomized complete block design with 4 replications in 7 different e...
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The importance of grain cultivation especially wheat is obvious in terms of providing human and animal food and its impact on the economy of human societies. The reduction of genetic diversity in cultivars prevents increasing yields in line with rising demand and consumption. Therefore, it is necessary to improve the compatibility of them and increase their genetic extent. In the current, the g...
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The major limitation of cereal production in acidic soils is aluminium (Al) phytotoxicity which inhibits root growth. Recent evidence indicates that different genotypes within the same species have evolved different mechanisms to cope with this stress. With these facts in mind, root responses of two highly Al tolerant Portuguese bread wheat genotypes—Barbela 7/72/92 and Viloso mole—were investi...
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To elucidate the effects of high temperatures, wheat plants (Triticum aestivum cv. CPAN 1676) were given heat shocks at 37°C and 42°C for two hours, and responsive genes were identified through PCR-Select Subtraction technology. Four subtractive cDNA libraries, including three forward and one reverse subtraction, were constructed from three different developmental stages. A total of 5500 ESTs w...
متن کاملDistribution of gluten proteins in bread wheat (Triticum aestivum) grain.
BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...
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ژورنال
عنوان ژورنال: Turkish Journal Of Field Crops
سال: 2019
ISSN: 1301-1111
DOI: 10.17557/tjfc.643546