COMBINING ABILITY AND GENE ACTIONS FOR GLUTEN RHEOLOGICAL TRAITS OF “LINE×TESTER” BREAD WHEAT HYBRIDS

Abstract

The fast and reliable measurement techniques in determining bread-making quality such as GlutoPeak parameters is need in a cereal quality breeding programs. Therefore, this study intended to investigate gene actions in the inheritance of gluten rheological properties measured by Glutopeak tester in 28 hybrids of “Line×Tester” bread wheat and their 11 parents based on knowledge of combining ability. There was a prominence of non-additive gene effects for all the traits examined. Well-performed parents such as DH20 and Harmankaya-99 were good combiners for almost all examined traits. “DH16×Bezostaja-1”, “DH20×Bezostaja- 1”, “DH20×Harmankaya-99”, “DH21×Altay-2000”, and “DH22×Kate A-1” were promising combinations based on their SCA effects. There may be an opportunity to select the best genotypes in the F2 generation for protein rate, sedimentation value and GlutoPeak parameters such as peak maximum time (PMT) and maximum torque (AM and PM) considering the little increase in narrow sense heritability. This first report, which sheds light on the genetic analysis of GlutoPeak parameters, should be supported by studies that will examine the Glutopeak properties in different segregation generations of hybrids with different originated parents.

Keywords

• Combining ability
• end-use quality
• quality breeding
• gluten strength

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