CHANGES IN BREAD-MAKING QUALITY OF SZEGED WHEAT CULTIVARS DUE TO THE DIFFERENCES IN LOCATION AND YEAR EFFECTS

Nine winter wheat varieties were tested in a network of a ten location field test series under different environment conditions. Presently many mono- and oligogenic features had been characterized by molecular markers by which the selection for these parameters can be accelerated. On the other hand...

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Published inCereal research communications Vol. 36; pp. 131 - 134
Main Authors CSEUZ, László, MATUZ, János, ÁCS, Erika, FÓNAD, Péter, FALUSI, János
Format Journal Article
LanguageEnglish
Published Akadémiai Kiadó 01.01.2008
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Summary:Nine winter wheat varieties were tested in a network of a ten location field test series under different environment conditions. Presently many mono- and oligogenic features had been characterized by molecular markers by which the selection for these parameters can be accelerated. On the other hand both the stability of yield and quality - as polygenic - very complex attributes cannot be approached by marker assisted selection technique. The multi-location trial system is the most suitable way to select for these traits. Stability of different quality traits (wet gluten content, gluten stability, kernel hardness, farinograph water absorption, farinograph value, Zeleny-value, falling number) were evaluated to test the varieties’ adaptability to the different location, and year effects. The most significant differences were found in falling number, farinograph water absorption and developing time of dough.
ISSN:0133-3720
1788-9170
DOI:10.1556/CRC.36.2008