ارزیابی خصوصیات کیفی دانه و قابلیت توارث آنها در ژنوتیپ‌های گندم دوروم

To evaluate heritability, phenotypic and genotypic correlation coefficients, phenotypic and genotypic variances as well as relationships between some of the grain quality traits, an investigation was conducted in a randomized complete block design replicated three times in 2001, using four durum wheat genotypes PI40100, Dipper-6, Oste/Gata, Shova and their F2 and F3 progenies derived from their crosses. Grain quality characteristics including seed hardiness, protein content, SDS sedimentation volume and gluten content were evaluated. The results indicated that wet gluten content and dry gluten content had the highest coefficient of variation. Statistical analysis showed a significant difference between genotypes for all traits with the exception of SDS sedimentation volume. Dry gluten content had the highest heritability (90.4%) while SDS sedimentation volume had the lowest heritability (48.6%). Results of correlation analysis indicated that seed hardiness correlated significantly with protein content, SDS sedimentation and dry gluten content. Protein content had a positive correlation with wet and dry gluten content. Since dry gluten content showed a high correlation with protein content (quantity) and seed hardiness had a high correlation with SDS sedimentation volume, hence these two traits can be used as the selection criteria for improving quality of protein in durum wheat.