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Formation of grain quality and the heritability of some quality characters following the hybridization of winter wheats



Formation of grain quality and the heritability of some quality characters following the hybridization of winter wheats



Tsitologiya i Genetika 13(3): 187-193



In F2-F3 reciprocal hybrids of Mironovka 808 with Atlas 66, Ukrainka (wheat from the Ukraine), Saratov 29 and Red River 68, estimates of heritability in the broad sense (H2) and narrow sense (h2) were as follows: for protein content in the grain H2 = 0.11-0.46 and h2 = 0.30-0.31; for gluten content in the flour H2 = 0.13-0.47; for dough strength H2 = 0.08-0.54 and h2 = 0.32-0.42; for lysine content in the protein H2 = 0.29; for valorimetric number H2 = 0.18-0.79 and h2 = 0.07-0.45; and for dough resistance (peak elasticity) H2 = 0.11-0.73. The frequency of transgressive forms in the F2 for dough resistance was 23.4-33.6%. Loaf volume in the F3 varied little and was genetically determined (H2 = 0.42).

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Accession: 000663786

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